Sunday, November 3, 2013

Marmalade and Almond Cake – has a delicious Scottish accent

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What images does Scotland conjure up for you? The mournful wail of bagpipes? The Loch Ness monster? The highland fling? Men in kilts? Brave Heart? Tartan? Scotch whisky? Shortbread? Haggis? Billy Connolly? That delicious but often incomprehensible accent?
For me, it’s marmalade. You see, after watching the Hairy Bikers visit the birthplace of marmalade in Dundee, I got an irresistible craving for thick-cut, whisky-laced, homemade marmalade.
 Do you have any idea how much marmalade a mere 6 oranges can make? It was like the fairy tale of the magic porridge pot! I can see myself having to work my way through toast and marmalade for breakfast for the next ten years... or asking you guys for recipes that use marmalade as an ingredient... Any ideas?
I’ll start the ball rolling with this easy cake.

For 1 x 2lb loaf, you will need...
125g butter, softened
100g caster sugar
1 teaspoon finely grated orange zest
2 eggs, beaten
250g plain flour
2 teaspoons baking powder
½ teaspoon bicarbonate of soda (baking soda)
a pinch of salt
2 tablespoons fresh orange juice
¼ teaspoon almond extract
100g thick cut marmalade 

Marmalade Glaze
75g thick cut marmalade
2 tablespoons fresh orange juice 

Line a 2lb loaf tin with baking paper or a loaf tin liner.
In a large mixing bowl or stand mixer, cream together the butter, sugar and orange zest until the mixture is light and fluffy. 

Add the beaten egg, a little at a time, mixing between additions until combined. (If the mixture curdles, the finished cake will just be a little heavier - no big deal.)  

Sift together the flour, baking powder, and bicarbonate of soda and add the salt. Add to the mixture in the bowl, a little at a time, beating until just combined. Finally, add the orange juice, almond extract, and marmalade and mix until just combined. 

Transfer the batter to the prepared loaf tin and bake in the pre-heated oven for 35-40 minutes. When the cake is cooked through, it should spring back when pressed lightly with a finger. A cocktail stick or skewer inserted into the middle should come out clean—with no mixture clinging to it. Leave in the tin while you make the glaze. 

To make the glaze, place the marmalade in a small saucepan with the orange juice and heat gently until the marmalade has melted. Fork the stands of peel onto the cake, arranging them down the centre. Drizzle the liquid over the cake, using a pastry brush if necessary to coat every centimetre with delicious orange syrup. Leave to cool in the tin. Perfect with a cuppa!

There! That’s takes care of 175g of the stuff. Just another 175 million grams to go... help!
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