Tangy marmalade cake

Preheat the oven to 150°C, (fan 130°C, gas mark 2). Grease and fully line a 20.5cm (8in) square deep cake tin.

Sieve the flour, baking powder and bicarbonate of soda into a large bowl.

Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.

Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.

Bake in the middle of an oven for about 35 minutes until golden and a skewer inserted into the centre comes out clean. (Cover the top with greaseproof after 25 minutes if cake is browning too quickly).  Cool in the tin for 5 minutes before transferring to a wire rack to cool. 

Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.