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Preshana's Sticky Orange Marmalade Cake

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For the love of Chocolate and orange, I tweaked this recipe by making a chocolate frosting by heating together a 170g tin of evaporated milk and 100g dark chocolate in a bath of water. Allowed the frosting to cool down and thicken.I used some of the mixture to make 3 mini slab cakes As seen in the photo.
Makes one 9 inch single layer cake
You want to use a really good Seville Orange marmalade for this cake, with an intense bittersweet flavour, plus decent chunks of peel in it.
For the sponge:
175g unsalted butter, softened (3/4 cup)
175g of castor sugar (3/4 cup)
3 large free range eggs, at room temperature and beaten
175g self-raising flour (1 1/2 cups)
1/2 tsp baking powder
3 TBS chunky Seville Orange Marmalade
2 TBS full fat or semi skim milk
To finish:
3 TBS chunky Seville Orange Marmalade
100g icing sugar, sifted (1/2 cup)
2 TBS warm water
Preheat the oven to 180C/350F/ gas mark 4.
Butter a 9 inch round cake tin and line with baking paper. Butter the paper. Set aside.
Cream the softened butter with an electric mixer or spoon until nice and creamy.
Beat in the sugar gradually, then continue to beat until it becomes pale and fluffy.
Gradually beat in the eggs, beating well after each addition.
Add a TBS of the flour with the last portion of the egg.
Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon.
When thoroughly combined, stir in the marmalade and milk.
Spoon the batter into the prepared pan and spread evenly.
Bake for 50 to 55 minutes, or until golden brown and firm to the touch.
Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cake out onto a wire rack.
Flip to right side up. Gently warm the marmalade to finish and brush it all over the top of the warm cake.
Allow the cake to cool completely before proceeding.
Sift the icing sugar into a bowl.
Add the warm water and mix to a smooth and runny icing using a wooden spoon. Spoon the icing over the cake, allowing it to run down the sides a bit.
Leave to set before cutting into wedges to serve.
Store in an airtight container for up to 5 days.
Recipe credit: BBCGood food
Prepared, tried and tested by: Preshana Singh‎

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