Bucks Fizz Marmalade Cake


































Is it safe to mention Christmas yet? I know some people don't want to think about it until December but for people like me who love planning and organising, it's our favourite time of year! I'll be making our Christmas cake soon and have already been looking at recipes I can make over the festive season.

Here's the first one I'd like to share with you, it's a delight to look at and delicious too! If you've got friends and family coming round for a Boxing Day tea, this show stopping cake definitely has the wow factor.

Ingredients

For the cake
200g self raising flour
200g caster sugar
200g softened butter
4 eggs, beaten
1 tsp baking powder
2 tbsp milk

For the orange slices
5 large unwaxed oranges
1kg granulated sugar

For the glacé icing
125g icing sugar
1tbsp warm water

Method

Method for the cake
- Heat oven to 190°C/fan 170°C/gas 5. Butter one large 20cm sandwich tin and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Once all mixed add in 2 tbsp of Cottage Delight Bucks Fizz Marmalade and gently stir into the mixture.
- Add the mixture to the tin, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- Once the cake has cooled make the glacé icing by sifting the icing sugar into a bowl and gradually adding the warm water until the icing becomes thick enough to coat the back of a spoon. If necessary add more warm water a drop at a time. Pour over the cake so it drizzles down the side.

Method for orange slices
- Slice the oranges 5mm thick. Put the slices into a pan and cover with cold water. Bring to the boil, then simmer for 5 mins.
- Add the bag of caster sugar to the pan, then simmer for 50 mins or until the peel is translucent and soft.
- Drain the peel. Remove with a slotted spoon and arrange in 1 layer on a wire rack set over a baking sheet. Put in the oven at the lowest setting for 30 mins to dry.
- Sprinkle a layer of sugar over a sheet of baking parchment and leave out for 1 hr or so to air-dry.
- Arrange the orange slices on top of the cake and finish with a dusting of icing sugar.


Tips:

- The oranges should dry out in the oven so leave in longer than 30 minutes if needed
- The recipes says 5 oranges but I found 2 large oranges was enough for my cake
- Decorate with cinnamon sticks for an extra festive touch

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