Marmalade Loaf Cake
Marmalade Loaf Cake is made with the all-in-one method. A plain, but fruity cake and good with coffee.
Servings: 10 slices
Ingredients
- 125 g butter at room temperature (see note)
- 2 large eggs
- 60 ml milk
- 3 heaped tablespoons marmalade (135ml)
- 110 g castor sugar + extra
- 250 g plain/all-purpose flour
- 1 teaspoon baking powder (5ml)
- 1 orange
Instructions
Preparation:
- Preheat the oven to 190°C/170°C fan, gas mark 5/375°F
- Either grease the tin with butter or just pop the liner in
- Grate the zest from the orange
- Juice half the orange - you want 1 tablespoon (15ml) juice
For the Marmalade Cake:
- Put all the ingredients into a large bowl (or your mixer/food processor)(Butter, eggs, milk, marmalade, sugar, flour, baking powder, orange juice, orange rind)
- Beat together well, but don’t overdo it - about 15 seconds in the processor. Scrape the mixture down and mix again for 5 more seconds in the processor
- Tip the mixture into the tin/liner and use a knife to make a slight depression in the top of the mixture. Sprinkle with 1-2 teaspoons (5-10ml) castor sugar
- Cook for 45-60 minutes. Test after 45 minutes with a toothpick. When it comes out clean the cake is done
- Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
- Store in an airtight box when cool. (You can leave the liner on until the cake is served)