Frosting and icing, layering and sandwiching, whipping and drizzling – sometimes all you need is an all-in-one style cake in a tin. It’s just so much faster from mixing bowl to mouthful. This marmalade, plum and hazelnut cake is just the thing, the sweet fruit combining perfectly with a zippy tang of marmalade (Marmalade Week kicks off on Saturday 28th @MarmaladeAwards – there’s no better time to be making your own). Serve up a slice of this with a nice cup of tea or alternatively as a dessert, with some Greek yoghurt or ice cream on the side.
50g soft unsalted butter
50g golden caster sugar
1 tablespoon of your favourite marmalade
For the cake:
175g soft unsalted butter
125g golden caster sugar
50g light or dark muscovado sugar
2 teaspoons ground mixed spice
3 large eggs
2 tablespoons marmalade (see above)
100g plain flour
2 teaspoons baking powder
1 Preheat the oven to 180°C/fan 160°C/gas 4. In a small bowl and using a wooden spoon, mix the 50g of butter and 50g of sugar together until smooth, then chop the tablespoon of marmalade in a cup using scissors and stir that in too. Spread this mixture over the base of a buttered and base-lined 20cm springform tin.
2 Next, halve and de-stone the plums and place them on the sugary butter, cut side downwards – this will be the top of your cake once it is baked. Whiz the hazelnuts in a food processor until ground. Then mix with all the rest of the cake ingredients and a pinch of salt – use a mixing bowl and an electric hand mixer or a free-standing mixer. Once thoroughly combined, spoon the cake mixture on top of the plums and smooth the top with a knife.
3 Put the tin on a baking tray and bake the cake for 1 hour 25 minutes to 1 hour 30 minutes, loosely covering the top with foil after about 45 minutes to prevent it from over-browning. Leave the cake to cool in the tin before releasing it and inverting it on to a flat plate or board.
Recipe taken from Marmalade: A Bittersweet Cookbook by Sarah Randell is published by Saltyard, £20, and is also available as an ebook.Read more →