Ingredients
-
100g Butter
-
50g Light Brown Sugar
-
2 Medium Eggs
-
275g Self raising flour
-
1.5 tsp Ground Ginger
-
7 tbsp Orange Marmalade
-
3 tbsp Milk
-
Topping
-
85g Softened Butter
-
1 tsp Grated orange zest
-
175g Icing Sugar
-
2 tsp Orange Juice
Directions
This sweet Marmalade cake is a great summery treat. It can be made for afternoon tea or just a sweet treat at the end of the week!
Steps
1
|
Cream together the butter and the sugar. |
2
|
Beat in the eggs gradually. |
3
|
Fold in the sieved flour and ginger. |
4
|
Stir in the marmalade and the milk. |
5
|
Remove kneading blade from the bread pan and line the bottom and sides with baking parchment. |
6
|
Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. |
7
|
Select the BAKE ONLY mode and enter 45 minutes on the timer. |
8
|
After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the bake mode again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky this will cook through during the stand period. |
9
|
Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool. |
10
|
Meanwhile, make the icing. Cream the butter in a bowl until pale and fluffy. Mix in the grated peel, leaving some to decorate the top. Gradually stir in the icing sugar and orange juice, blend together to make a soft icing. |
11
|
Spread the icing over the top of the cold cake and sprinkle on the remaining zest to decorate. |