Tangy marmalade cake
4 Reviews
About the bake
This tangy marmalade cake is simply delicious and perfect for an afternoon tea treat.
Method
Step 1
Preheat the oven to 150°C, (fan 130°C, gas mark 2). Grease and fully line a 20.5cm (8in) square deep cake tin.
Step 2
Sieve the flour, baking powder and bicarbonate of soda into a large bowl.
Step 3
Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.
Step 4
Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.
Step 5
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.
Step 6
Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.
Ingredients
For the cake
- 225gAllinson's Self Raising Flour
- 0.5 tspBaking powder
- 0.5 tspBicarbonate of soda
- 150gSilver Spoon Golden Syrup
- 150gUnsalted Butter (softened)
- 45mlMilk
- 175gMarmalade
- 2Eggs (large, beaten)
For the topping
- 50gMarmalade
- 125gCream cheese