| Marmalade Cake |
| ingredients: |
(with
US conversions in brackets):
8 oz self-raising flour (One cup
all-purpose flour with baking
powder)
2 beaten eggs
3 oz caster sugar (Three rounded
tablespoons granulated sugar)
4 oz margarine (4 rounded tablespoons)
1 drop vanilla essence (vanilla
extract)
2 tablespoons orange marmalade
1 teaspoon orange rind, finely
grated
2 tablespoons milk
Pinch of salt |
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| method: |
Here is one for a marmalade cake.
Sift the flour and salt into
a bowl and rub in the margarine
until the mixture looks like
fine breadcrumbs. Stir in the
sugar, half the orange rind
and then add the eggs, marmalade,
milk and vanilla. Mix well to
achieve the consistency of thick
batter. Grease a 6 inch round
cake tin and bake in the centre
of a pre-heated oven at 350F/175C/Gas
Mark 4 for around one hour and
twenty minutes until golden
brown. If you have one, you
can check with a skewer until
it comes out clean. Sprinkle
the rest of the orange rind
on top and allow to cool for
a few minutes before you turn
out on a wire rack to cool.
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| Mrs
Janet Keiller made marmalade for the
first time in Dundee in 1797 when her
husband bought a cargo of oranges that
were going cheap, after a Spanish ship
had been forced into the harbour in
a storm. So it is not surprising that
marmalade features in a number of Scottish
recipes. |
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