- Prep time
- 10 minutes
- Cooking time
- 45 minutes
- Serves 8
- Perfect with a pot of tea in the afternoon. Try with a dollop of whipped cream and a sherry or dessert wine for an indulgent evening treat!
- 175g softened,unsalted butter
- 90g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- pinch salt
- 1/2 tsp baking powder
- 2 tbsps milk
- 7 tbsps Seville Orange Thick Cut Marmalade
- 4 tbsps icing sugar
Preheat the oven to 180C/Gas 4. Mix together the butter and sugar until light and fluffy.
Add the eggs, a little at a time and gently fold in the flour, salt and baking powder using a metal spoon.
Add 4 tbsps of the marmalade and milk and carefully stir in again until evenly combined.
Bake for approximately 45 minutes until golden brown and the top of the cake springs back when you press it lightly. Leave to cool then make up your drizzle topping.
Gently mix 3 tbsps Seville Orange Thick Cut Marmalade with 1 tbsp hot water. Combine the icing sugar with 1 tbsp cold water until smooth and then drizzle each topping over the cake to decorate.