Ingredients For the Dessert 50 ml Sunflower Oil ½ tsp Bicarbonate of Soda 250 g Plain Flour 120 g Unsalted Butter 2 Oranges (Zested & Squeezed) 3 tsp Baking Powder 150 ml Buttermilk 4 tsp Marmalade 75 g Dried Cranberries ½ tsp Vanilla Extract 2 tsp Mixed Spice 75 g Dried Apricots 120 g Dark Brown Sugar 1 Pinch Sea Salt 2 tbsp Demerara Sugar 3 tbsp Marmalade For the Glaze 2 tbsp Water (Boiled) 3 tbsp Marmalade * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Marmalade Cake by Dan Serves 10 Total 1 hour 5 minutes Oven Temp 170 °C - 50 minutes Difficulty Super Easy Chef Tarunima Sinha Method Chop the dried cranberries and apricots roughly then add to a pan with the juice from 2 oranges and gently warm on a medium heat for 5 minutes. Set aside to allow to cool and let the fruit absorb the juice. Put the oil, buttermilk, vanilla extract and 3 tbsp of marmalade into a jug and stir to mix. In a large bowl add the flour, baking powder, bicarbonate of soda, salt, mixed spice, dark brown sugar and the orange zest. Next rub the butter into the mixture until it resembles coarse sand. Add the soaked fruit and any remaining juice and then slowly pour in the oil and buttermilk mix and stir until combined. Do not overmix. Pour the cake batter into a greased tin and dot 4 tsb of marmalade on top of the cake and using a skewer swirl into the cake then sprinkle with the demerara sugar on top. Bake for 45-50 minutes. Once out the oven, it may sink in the middle - embrace this. Cool the cake for 10 minutes in the tin and then transfer to a wire rack to cool completely. In a small bowl add 3 tbsp of marmalade and 2 tbsp of hot water and combine. Then brush over the top and sides of the cake and leave to set.