OK folks, a brief posting for a cake I made last weekend as I am totally pooped! I would of thought I would have more energy now Spring has finally arrived, but as usual there is too much to do and too little time! I made some marmalade last Saturday so to make space for the fresh stuff, I went through the cupboards to find any of last years marmalade. There was only one jar left so a third went into this cake. I just need to find a recipe for the rest – any suggestions?
This cake is lovely and zing and oh so spring like, especially with the crystallised flowers (ahh, pretty). I saw a recipe in a magazine using them recently and jotted it down as something to do. I was thinking of how to decorate this cake and these flowers were surprisingly easy. Take one egg white and add a dash of cold water and whisk to break up the white. Use a small clean paint brush to brush the egg white all over the flowers and then hold over a second bowl and sprinkle over caster sugar. Leave on a baking rack to dry for 24 hours. Make sure you use edible flowers (see this website for a good list of flowers). I used primroses, daisies and violets. I then used the left over egg and sugar in the recipe so nothing was wasted. I am happy when nothing is wasted!
Marmalade Loaf Cake
- 225g self-raising flour
- 1 pinch salt
- 115g margarine
- 85g caster sugar
- 1 teaspoon orange rind, finely grated
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 2 good tablespoons thick cut orange marmalade
- 2 tablespoons milk
- Preheat the oven to 170 C / fan 150 C. Grease a 1lb loaf tin (or a 6 inch/15cm round cake tin).
- Cream the margarine and sugar in a large bowl.
- Add all the other ingredients and use hand mixer to mix well but don’t over do it; it should look like thick batter.
- Don’t worry about the occasional wee lump, remember there’s orange rind in the mix! Pour the mixture into the prepared tin.
- Bake in the center of the preheated oven until golden brown, about 1 hour. Allow to cool for 5 minutes in the tin, then tip out onto a wire rack.
- While the cake is still warm, spread a thin layer of warmed marmalade over the top. Allow to cool, then slice and enjoy.
- Alternatively, when cool ice with glace icing and decorate with crystallised spring flowers.