Look What Mama Made!

Friends were coming for a meal, and as one was celebrating her birthday, I decided to make a cake, instead of pud. So after a very retro starter of melon boats, and a main course [cottage pie, with sweet potato/regular potato topping plus veg] we had a cheese board with crackers and grapes. Then we retired to the lounge for tea and cake.

I made Rachel Roddy's Marmalade Cake which was in the Guardian earlier this week.
It's a basic sponge mix, with 2 tbsp marmalade stirred in. Then after baking, you brush it with a glaze [1 tbsp marmalade, thinned with water] and drizzle simple glace icing over the top.
Here's her recipe - she says

"This is a cake of four equal parts, plus marmalade (thick-cut or thin, you decide). It is a preference based on habit, but a loaf tin (lined with parchment) seems the best tin for this cake."

Prep 10 min
Cook 40 min
Makes 1 loaf

110g margarine or butter, at room temp
110g sugar
2 medium eggs
110g self-raising flour
4 heaped tbsp marmalade
50g icing sugar
Hot water

Beat together the butter and sugar until soft and creamy. Beat in the eggs, followed by the flour, before stirring in three tablespoons of marmalade.

Scrape the mixture into a loaf tin lined with parchment. Bake at 170C (150C)/335F/gas 3 for 35 to 40 minutes, or until the top of the cake is puffed up and cracked, and a strand of spaghetti comes out clean.

Leave to cool for 30 minutes, then lift the cake from the tin.

To make the glaze, loosen the remaining tablespoon of marmalade with a little hot water, then brush the cake. Make a thick icing by mixing the icing sugar with just a little water, and zig-zag it over the cake, letting it dribble down the sides.

Verdict; very moist, and the marmalade gives a pleasant sharpness so the cake is not oversweet.