What a Monday! I managed to be extra productive at work (a small amount of caffeine and some sunshine helped) and came home still full of energy for once. Oh AND – Squish is properly wriggling around for the first time! So to celebrate, I thought I would make one of my favourite cakes.
This recipe is from a Great British Bake Off book and it hits all the right notes for me – sponge, tart marmalade flavour, and just the right amount of icing. Plus it’s so easy to make – 10 minutes of mixing and the oven does the rest of the work for you!
One thing I would recommend, to make your life easier, is to take your ingredients out of the fridge in advance so you can get cracking straight away. There’s nothing more frustrating than trying to cream rock hard butter!
Check out the finished product. I’m going to crack into a slice now. Recipe below!
Preheat your oven to 180 degrees. Take 175g soft unsalted butter and beat until creamy (mixer or spoon will do). Gradually beat in 175g caster sugar and keep beating till the mixture becomes pale and fluffy.
Gradually add 3 eggs (beaten), then sift 175g self raising flour, pinch of salt and 1/2 tsp baking powder into the bowl. Fold this into the mixture with a metal spoon until the flour is blended in. Finally, add 3 tbsp of chunky Seville orange marmalade and 2 tbsp milk to the mixture, and stir in.
Spoon your mix into a 20cm cake tin (line the base and grease the whole thing) and bake for 50-55 mins. Once done, run a palette knife around the tin and turn the cake out onto a wire rack. Warm up 3 tbsp more of marmalade and brush this over the top (it’s quite thick). Leave this to cool completely.
To finish it off, sift 100g icing sugar into a bowl and add 1-2 tbsp water (add gradually to get the right consistency). Pour this onto the top of your cake and let it run down the sides. Leave it to harden – then cut and enjoy!