Happy February folks!
It may just be me, but so far 2013 feels like a bit of a blur. Lots seems to have happened here in Sam and Phil land in the last month. Between exams, new jobs and some travel I’m not entirely sure where January went!
In busy times such as these (like English men the world over, or at least like my dad!) I find myself eating a lot of slightly burnt toast with marmalade and drinking tea. In those moments when there’s no time to cook, (or just no women around to ensure that proper meal times are observed) tea and toast with marmalade can be enjoyed at any time of day; breakfast, lunch and dinner.
But we’re not here to talk about tea and toast today. It wouldn’t be much of a recipe now would it? (Although if you’re struggling with how to manage it without instruction just let me know and I’ll fill you in )
So all the toast and marmalade got me thinking about what else I could do with marmalade? (which, thanks to a slight obsession with shopping at Costco, I have quite a lot of!) Let’s be honest, it’s not exactly a eureka moment realising that just about anything sweet can be turned into a pretty delicious cake or cookie of some description. So I thought I’d try my hand at an Orange Marmalade Cake. And you know what? It was pretty delicious!
In fact, my first attempt at this recipe was as an upside down cake for my family. It was sufficiently tasty for my sister (who is usually very good about limiting her cake intake) to grab a second slice.
It is also in the ‘super easy, never going to sink or fail’ category of cakes, so useful to remember on days when your baking mojo is failing you.
So, on to the recipe …….
Orange Marmalade Cake
1 cup self raising flour
1 teaspoon baking powder
2 large eggs
1/2 cup very soft butter
1/2 cup sugar
1/2 cup orange marmalade
1 teaspoon vanilla extract
For the icing (optional):
1 cup icing sugar (confectioner’s sugar)
1 tablespoon orange juice
1/2 teaspoon orange zest
1) Dry stuff - In a large mixing bowl stir together the flour and baking powder.
2) Wet stuff - Next throw all the remaining ingredients into the bowl and mix until everything is well combined in a smooth batter. It’s really that easy! Just make sure your butter is really soft or it wont work.
3) Bake - Pour the batter into a greased and lined loaf tin, smooth and place in a preheated oven at 170°C (325 F) for around 35-40 minutes or until a skewer placed into the center of the cake comes out clean. When it’s ready turn out the cake and leave to cool on a rack.
After 25-30 minutes make sure you check the cake’s colour (the marmalade wants to caramelize slightly) so if things are looking a little darker than you’d like just cover the tin with some baking parchment for the rest of the cooking time.
4) Decorate - Entirely optional as the bare cake is super tasty, but if you fancy dressing up your cake a little, simply mix together the icing sugar with only as much orange juice as necessary to make it a thick pouring consistency. Pour over the cooled cake then finally sprinkle on the orange zest for and extra bit of orange zing.
Time to put my feet up and enjoy a quite afternoon with Sam :)