Lavender Marmalade Cake
Ingredients
140g/5oz Lavender marmalade (about a third of a jar).
175g/6oz butter, softened
175g/6ox light muscovado sugar
3 eggs, beaten
225g/8oz self raising flour
½ tsp baking powder
Method
- Pre-heat the oven to 180º/Gas 4 fan oven 160º.
- Butter a 1kg/2lb loaf tin and line with greaseproof
paper. Set aside 1 tlb of the marmalade in a small pan.
In a bowl blend the remaining marmalade, butter, sugar,
eggs, flour and baking powder until smooth and light,
1-2 mins.
- Tip mixture into the prepared tin and smooth the
top. Bake for about 1¼ hrs until a skewer inserted comes
out clean.
- Cover loosely with foil
- After 40 minutes carefully remove from the tin and
cool on a wire rack.
- Gently heat the reserved marmalade stirring until it
is smooth and spread the glaze over the top of the warm
loaf.
Recipe courtesy of the Lavender Barn, Dunham Massey,
Altrincham. |
