Leftover Orange Marmalade Cake
Got some leftover marmalade in the fridge and oranges in the fruit bowl? Give this simple and delicious cake a go.
Substitutes:
- No butter? Swap for margarine.
- No orange zest? Try with clementine or satsuma zest instead.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 6
Ingredients:
4 tbsp Orange marmalade
150 g Unsalted butter (at room temperature)
150 g Caster sugar
2 tsp Orange zest
5 tbsp Water
50 g Mixed peel (optional)
3 Eggs (separated)
250 g Self raising flour
Recipe:
- Preheat the oven to 180 C/160c fan/gas mark 4. Grease a cake tin with vegetable oil or olive oil.
- In a large mixing bowl, cream the butter, sugar and orange zest together until light and fluffy. Beat in the egg yolks, one at a time. Stir in the orange marmalade, mixed peel and water, and then the flour.
- In another mixing bowl, whisk the egg whites until they are just stiff, then fold into the marmalade mixture.
- Pour into the prepared cake tin and bake for 40 minutes, or until golden brown, light to the touch and a skewer inserted comes out clean. Leave in the cake tin for 10 minutes, then turn out and cool on your serving plate. Serve on its own or decor with leftover mixed peel and orange slices.
How to store
Allow the cake to cool completely, then transfer to an airtight container. Store at room temperature or in the fridge for up to 3 days.
