Paul Hollywood’s Marmalade Cake

It may surprise you to know that, despite all the recipes and food stuffs I have tried during my Jake Tries Things time, until last Autumn I had never baked a cake. Baking to me is a mystery, with too many science things that can make it go wrong for my liking. My wife’s 30th birthday forced my hand as I delved into my first foray at a cake.

Through a combination of being gifted Paul Hollywood’s British Baking* and needing to keep Amelia amused on a meh Sunday afternoon, this number has now increased to 2!

Marmalade cake is something simple but different. I could have tried a Victoria sandwich but they’ve been done to death in our house. This recipe means I got to create a simple cake while combing Amelia’s new found love of marmalade.

Ingredients

  • 175g unsalted butter (or Stork)
  • 175g caster sugar
  • 2 large eggs (2.5 medium)
  • 175g self raising flour
  • 110g marmalade

Equipment

  • 20cm-ish springform tin, lined with baking parchment/greaseproof paper
  • Large mixing bowl
  • Spatula
  • Wooden spoon
  • Sieve
  • Scales

As you can see, nothing out of the ordinary here. Two and half eggs is hard to come by, but I only had medium not large so I added 2 whole eggs then clumsily let half the white of a third fall into the bowl as well.

Step 1: You need to put your sugar and butter in a bowl and mush together with your wooden spoon.

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Step 2: Crack the eggs in one by one, with a spoonful of flour to stop it curdling, and mix them hard to get something nice and mixturey.

Step 3: Take the rest of the flour and sieve it into the bowl. Fold it all in with a  spatula until you get something nice and more mixturey

Step 4: Until now it has just been cake mixture. So what’s next? Marmalade! Fold that in as well, tip it all into your tin and whack it in your oven at 180*c for 40 minutes or so.

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Step 5: Check it is cooked by putting a knife in the middle. If it comes out clean then it’s cooked! If it comes out covered in cake mixture, put it back in for a bit…

When it’s cooked, leave it to cool for 10 minutes before popping it from the tin and onto a cooling rack.

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Optional Step 6 (icing): Grab a medium sized orange, grate the zest off and squeeze the juice out of it. Weigh out 200g of icing sugar while getting half of it over your counter. Then put the zest in, mix a little (gently, unless you want more on your counter) then add the juice. Mix until thick then dribble all over the cooled cake.

Step 7 (mandatory): Eat. Eat. Eat.

Pro top: Make sure you read the ingredients carefully otherwise you might put plain flour in it instead of self-raising flour. That’ll make for a much flatter, denser cake than expected. Not that I’m speaking from experience or anything…

Next up from Mr Hollywood’s book will be the giggle-inducing Norfolk Knobs.

* Affiliate link. This is the link for you if you would rather not use my link to view the book.