Method
Step 1:
Preheat the oven to 150°C, (fan 130°C, gas mark 2). Grease and fully line a 20.5cm (8in) square deep cake tin.
Step 2:
Sieve the flour, baking powder and bicarbonate of soda into a large bowl.
Step 3:
Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.
Step 4:
Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.
Step 5:
Bake in the middle of an oven for about 35 minutes until golden and a skewer inserted into the centre comes out clean. (Cover the top with greaseproof after 25 minutes if cake is browning too quickly). Cool in the tin for 5 minutes before transferring to a wire rack to cool.
Step 6:
Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.
Ingredients
For the cake
- 225g Allinson's Self Raising Flour
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 150g Silver Spoon Golden Syrup
- 150g Butter (unsalted)
- 45ml Milk
- 175g Marmalade
- 2 Eggs (large, beaten)
- 225g Allinson's Self Raising Flour
For the topping
- 50g Marmalade
- 125g Cream cheese
Recipe Reviews
Love this recipe. Even better with teaspoon ground ginger added.
Try also with lime marmalade and lime zest
Really good, I made it with Pure and almond milk omitted the marmalade and cream cheese to make it lactose free.
A great way to use up any old home-made marmalade that's gone a bit dark and thick after it's been kept too long!
Lovely tasting cake - perfect with a nice cup of tea
Ingredients
For the cake
- 225g Allinson's Self Raising Flour
- 0.5 tsp Baking powder
- 0.5 tsp Bicarbonate of soda
- 150g Silver Spoon Golden Syrup
- 150g Butter (unsalted)
- 45ml Milk
- 175g Marmalade
- 2 Eggs (large, beaten)
- 225g Allinson's Self Raising Flour
For the topping
- 50g Marmalade
- 125g Cream cheese