We’re very fond of cake here at ArtisOn and always make sure to have some to hand. Try this tantalising recipe from our very own Vicky to treat yourself this winter.
Ingredients: (8-10 servings)
170g soft butter
170g self-raising flour, or gluten-free
120g caster sugar
100g marmalade
3 x eggs
2 tsp instant coffee granules, mixed with 25ml boiling water
1 tsp baking powder, or gluten-free
Make a syrup with:
2 tsp instant coffee granules, mixed with 25ml boiling water
50g marmalade
Steps:
1. Whisk the butter and sugar together until pale, beat in the marmalade and then the eggs, one at a time.
2. Mix together the coffee and boiling water, whisk this into the batter.
3. Fold in the flour and baking powder, spoon into a lined 20 x 26cm roasting tin.
4. Bake for 25 mins at 180x (160x fan), or until a skewer inserted comes out clean.
5. Make the syrup by mixing the coffee and boiling water in a pan and stirring in the marmalade, bring to the boil and simmer 1min.
6. When the cake is ready, cool it in the tin for 5 mins, then use a fork or a skewer to make a few holes in the top and pour over the syrup.
7. Cut and enjoy!
Bonus tip:
Seville Oranges are in season, so why not have a go at making your own marmalade. You’ll find a link to a recipe for that on Vicky’s Instagram account.
Thanks to Rukmini Lyer for the recipe inspiration!
