Yes, exactly 3 different marmalades! Because why limit yourselves to only one! :) Originally first plan/idea was to use only one marmalade - orange one - but as it turned out during baking process, I didn't have enough... but isn't it exactly then, in those moments in which we're "stuck" in the kitchen, that our best ever dishes are being created?! I simply loved this cake. It keeps moist for several days so you can make it ahead. Keep it in an airtight container wrapped in parchment paper.
The whole idea, an inspiration came from Irish tea brack which I made recently.
How to make it...
- 50 g sultanas or raisins
- 150 ml hot, strong tea
- 125 g butter
- 150 g orange marmalade
- 1 tablespoon ginger marmalade
- 50 g light muscavado sugar
- 2 medium eggs, lightly beaten
- 150 g self-raising flour
- 125 g plain flour
- 1 teaspoon baking soda
- about 2 tablespoons lime & lemon marmalade for the glaze
- few slices of orange (didn't have any so used grapefruit)
- 1 teaspoon brown sugar
Grease and line a loaf baking tin. Preheat the oven to 180 C.
Add sultanas to the tea and leave to cool. Cut the butter into pieces and put into a saucepan along with muscavado sugar, orange and ginger marmalade. Heat gently until the sugar dissolves. Remove from heat and stir in tea with sultanas. Cool down slightly and stir in beaten eggs. Add flour, soda and stir well until mixed. Spoon the batter into prepared loaf tin and bake for about 50 minutes, until well risen and firm to the touch. A skewer inserted into the centre should come out clean. Take the cake out of the oven, let it cool for few minutes and then transfer onto a wire rack to cool completely.
While your cake is cooling place the orange slices onto a pan, sprinkle with brown sugar and fry on both sides until caramelized and soft. Arrange the slices on top of the cake. Take the pan back on the heat and melt 2 tablespoons of lime & lemon marmalade. Spread the marmalade on top of the cake and orange slices. Do it while the marmalade is still hot so it will soak nicely in the cake and coat your cake and fruit slices evenly. Wait for the marmalade to set and serve.
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