DELIA'S MARMALADE CAKE

DELIA SMITH MARMALADE CAKE

I have fond memories of my friend Molly Owen, who gave me this recipe.  On paper it may sound a bit unlikely, but just you wait.

INGREDIENTS:

225g plain flour

3 level teaspoons baking powder

110g dark brown soft sugar

110g spreadable butter

zest of 1 small orange

zest of 1 small lemon

1 level teaspoon mixed spice

110g mixed dried fruit

150ml milk 

1 teaspoon malt vinegar

1 heaped tablespoon chunky homemade

Seville orange marmalade

For the topping:

1 tablespoon demerara sugar

Pre-heat the oven to 180˚, gas mark 4

(For fan assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20˚ or check the manufacturer's handbook.  We strongly recommend you use an oven thermometer at all times)

EQUIPMENT:

You will need a Delia Online Loaf Tin (or a standard 2lb loaf tin) with a

2lb traditional loaf tin liner

METHOD:

First, in a large mixing bowl combine the flour, baking powder and sugar, then rub the butter into the dry ingredients until the mixture is coarsely crumbled.

Add the grated lemon and orange rinds, the mixed spice and dried fruit. Stir all these together and add the milk a little at a time, followed by the vinegar. Stir until all the ingredients are evenly distributed, then stir in the marmalade – and you should have a good dropping consistency (so that if you tap a spoonful of the mixture on the side of the bowl, it drops off easily – you can adjust this with a touch more milk if necessary).  Why not make your own Seville Orange Marmalade?  You can watch how to make it in Delia's Cookery School Video here.

Now spread the mixture evenly in the prepared tin using the back of a tablespoon, and sprinkle the top with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for 1¼ hours or until the cake feels firm in the centre. (After the cake has had 50 minutes, cover loosely with a piece of foil to prevent the sugar burning.)

Leave to cool in the tin for 10 minutes before turning out onto a wire cooling rack.

Store in its liner in an airtight tin – it does improve with keeping.

Watch how to make Delia's Marmalade Cake - featured in the Delia Online Cookery School 'Perfect Cakes' Term - here

For more Delia recipes, cookery school videos, information on ingredients, equipment and bakeware and Q&A column go to deliaonline.com

 

© Delia Smith 2013, Delia's Cakes published by Hodder and Stoughton. Food photography © Dan Jones

 

 

 

 





Also in Recipes

Chocolate Cherry Celebration Cake by Magz Guy
Chocolate Cherry Celebration Cake by Magz Guy

I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.

Continue Reading

TONI BRANCATISANO'S BRITISH PICNIC PIE
TONI BRANCATISANO'S BRITISH PICNIC PIE

I do love a pie, and I’d be quite happy to start with a savoury pie and then finish with a sweet fruit pie for dessert. I’ve been doing a bit of research into British pies, looking at the variety of fillings, traditional and modern and especially looking at the pastry recipe. Do you use a puff pastry, shortcrust pastry or a traditional hot water crust pastry? There are so many decisions to be made when making a savoury pie, but one that caught my attention was the ‘Picnic Pie’. It is exact...

Continue Reading

PETA LEITH'S DOUBLE CHOCOLATE BANANA BREAD
PETA LEITH'S DOUBLE CHOCOLATE BANANA BREAD

This banana bread recipe is so chocolate-y that even my husband who hates bananas likes it. It’s damp and dark, filled with little pockets of chocolate, and crunchy on top. And as a bonus, it’s really simple to make, and you don’t need to dirty much more than a whisk, one mixing bowl and loaf tin. Mess-free, easy, and delicious, what’s not to like?

Continue Reading