© J Sainsbury plc 2020
Photograph: Martin Poole
Sticky marmalade drizzle cake
A gooey teatime treat of marmalade drizzle cake from Sarah Randell at Sainsbury's magazine. Why not make one for Mother's Day?
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Ready in 1 hour 10 minutes
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Cooking time 1 hour
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Prep time 10 minutes
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Serves 8 -10
Ingredients
For the cake:
- 200 g soft butter, in pieces
- 225 g caster sugar
- 4 large eggs
- 150 g self-raising flour
- 1 rounded tsp baking powder
- 100 g ground almonds
For the marmalade drizzle:
- 75 g icing sugar
- 3 tbsp marmalade
- grated zest of 2 oranges
- 100 ml orange juice
Method
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1
Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 7cm-deep, 20cm round springform tin and line the base with baking paper.
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2
Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined. Spoon into the prepared tin, smooth the top and bake on a baking tray for 1 hour.
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3
Meanwhile, whisk the icing sugar with the marmalade, orange zest and juice. Set aside to dissolve.
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4
As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup. Leave to cool in the tin before serving.
Kitchen secret: marmalade also works well on pancakes – warm through, drizzle over and serve with cold mascarpone.
