Ingredients
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100g Butter
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50g Light Brown Sugar
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2 Medium Eggs
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275g Self raising flour
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1.5 tsp Ground Ginger
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7 tbsp Orange Marmalade
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3 tbsp Milk
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Topping
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85g Softened Butter
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1 tsp Grated orange zest
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175g Icing Sugar
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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
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Cream together the butter and the sugar. |
|
2
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Beat in the eggs gradually. |
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3
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Fold in the sieved flour and ginger. |
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4
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Stir in the marmalade and the milk. |
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5
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Remove kneading blade from the bread pan and line the bottom and sides with baking parchment. |
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6
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Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment. |
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7
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Select the BAKE ONLY mode and enter 45 minutes on the timer. |
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8
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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. |
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9
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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. |
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10
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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. |
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11
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Spread the icing over the top of the cold cake and sprinkle on the remaining zest to decorate. |
