Using marmalade really gives this cake a nice citrus zing which makes it quite refreshing to eat. Marmalade usually isn’t one of my favourite food items, but in this I really love it. The cake is also very easy to make and it rose beautifully with very little effort on my part!
I adapted this recipe from one that I found in ‘The Little Book of Treats’ which is a fundraising recipe book for Macmillan Cancer Support (a UK charity). My Mum bought me a copy of this as a gift, and I must say that I am very impressed with it. For just £3 it really is a bargain and supports a charity at the same time.
This cake is best on the day that you make it, but it will keep for 2-3 days in an airtight container in a cool place.
- 225g/8 oz unsalted butter, softened
- 225g/8 oz sugar
- 4 eggs
- 2 tbsp water
- 2 tbsp marmalade (I used orange but you could use any variety)
- 225g/8 oz self-raising flour
- 150g/5 oz unsalted butter, softened
- 300g/10 oz icing (powdered) sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tbsp marmalade (to put in the icing)
- 6 tbsp marmalade (to sandwich together the cakes)
- orange zest, optional, to decorate
- Heat your oven to 190C/170C fan forced/370F.
- Spray two 20cm/7 inch cake pans with cooking spray and line the bases with baking paper. (I used springform pans as it makes it easier to remove the cakes.)
- In a large mixing bowl, beat together the butter and sugar until creamy. (I used my electric mixer to do this but you could do it by hand.)
- Add the eggs one at a time, beating after each one until combined.
- Add the water and marmalade and stir until combined.
- Mix in the flour and beat until smooth.
- Divide the cake batter between the two prepared pans and smooth the top of the batter using a flat bladed knife or spatula.
- Bake for 20-25 minutes or until golden. You can test with a skewer if you are unsure.
- Remove the sponges from the pan and cool on a wire rack.
- To make the icing, beat together the butter, icing sugar, vanilla and 1 tbsp marmalade until you get a soft consistency.
- When the cakes are cool, place one on a serving plate, spread the 6tbsp marmalade over the top and then spread on about a third of the icing.
- Sandwich the other cake on top of the filling, then spread over the remaining icing.
- Top with some orange zest, if you have any.
- Serve and enjoy!