Marmalade Cake

RECIPE: Marmalade Cake

Goes well as elevensies or afternoon tea. Will give 10 – 12 slices depending on generosity


Ingredients

Dry:
1 cup Wholegrain Spelt Flour
1 teaspoon Baking Powder
¼ teaspoon Ground Allspice
½ cup Ground Almonds
Wet:
65g Melted Butter
60g Natural Greek Yogurt
125g Marmalade
1 Large Egg


Method

  • Set oven to preheat at 180c
  • In bowl, mix all the dry ingredients together until evenly distributed throughout
  • In a 2nd bowl, beat together all the wet ingredients
  • Fold together wet and dry ingredients
  • Pour into a loaf pan and smooth out
  • Bake for 40 minutes or until golden, pulling away from the edges and when inserted a skewer comes out clean
  • Cool in the pan before turning out

Notes

  • I use spelt for the additional nutrition but ordinary Self Raising flour would be fine, the baking powder can then be omitted.
  • Ground Almonds could be replaced with finely chopped pecans.
  • I use a rich dark marmalade like Dundee or Seville.
  • I use a silicon loaf pan as it doesn’t need greasing or lining.
  • Could be enhanced with ¼ cup of mixed peel for extra zestiness.