Warmed with yoghurt
I know cake, for breakfast…..seems a bit extravagant but they eat a lot of little pastries and cakes on the continent at breakfast time and I have this with yoghurt so surely that counts for something? And it’s got marmalade in it and marmalade is definitely a breakfast food. Convinced? (You could try this: my boozy version)
I’ve been trying for some time to make a marmalade cake for my mum, who doesn’t like cooking much and certainly doesn’t bake…..ever, other than once when she flipped out trying not to burn herself (and failing in that too) on the cake tin whilst trying to get it onto the cooling rack, the cake did a somersault through the air landing in a sink full of dirty dish water at which point she swore and decided never to bother with cakes again unless the nice Saint Michael had baked it and put it in a box for her!
She keeps describing a cake made by her aunt who passed away last year and apparently this recipe is as close as I’ve managed to come to Aunty Sheila’s marmalade cake, except Mum doesn’t think Aunty Sheila used orange zest in hers (she hadn’t read my handy dandy tip on zesting I guess!) and she certainly didn’t do the drizzle. She did always use half butter and half margarine in her cakes – I think Mary Berry does too so who am I to argue but I think it would work just as well with all butter.
This can make one round cake or, as I did here, two loaf style cakes. For breakfast, I heat a slice in the microwave on full power for 20 seconds and serve it with a large blob of fat free plain yoghurt. This recipe is for orange marmalade cake – next week I might try it with some lemon and ginger marmalade I made a while back that it lurking at the back of the larder cupboard.
Ingredients
For the cakes:
75g butter, at room temperature
75g margarine
150g caster sugar
250g plain flour
1 heaped teaspoon baking powder
3 eggs, beaten
3 tablespoons orange marmalade
Zest of 1 orange
For the drizzle:
15g butter
Juice of 1 orange
4 tablespoons icing sugar
1. Pre-heat the oven to 160C and grease and line either one 7inch cake tin or two one pound loaf tins.
2. Put the butter, margarine and sugar into a food processor and blitz until creamed.
3. Add the flour and baking powder and pulse until you have fine breadcrumbs of mixture then add the eggs, marmalade and orange zest and blitz again until fully combined.
4. Use a silicone spatula or spoon to make sure that everything is mixed together where the blade can’t reach and then spoon equally into the two loaf tins (or put it all in the one round tin).
5. Bake for 45 minutes for the loaf cakes or an hour for the round cake or until a cocktail stick inserted into the centre of the cake comes away clean.
6. Remove from the tin and leave to cool.
7. Melt the butter for the drizzle in a small pan with the orange juice and gradually add in the icing sugar, stirring until it is all dissolved. Simmer until the mix has reduced by about a third and thickened.
8. Poke holes in the top of the cakes with the cocktail stick and then spoon the drizzle over the cakes, allowing the drizzle to thoroughly soak into the cake.
9. Slice and serve!
