Preparation 10 minutes, plus 30 – 40 minutes cooking time.
This is an excellent recipe to finish off any sunday lunch. This thick, sticky sponge served warm is devine served with creamy custard, fresh cream or icecream.Print me
250g of soft unsalted butter
75g caster sugar
75g light brown muscovado sugar
150g Mrs Darlington’s Medium Cut Orange Marmalade
225g plain flour
½ teaspoon bicarbonate of soda
1 teaspoon baking powder
4 large eggs
2 tablespoons of Cointreau liqueur
Zest of an orange
Juice of half an orange.
75g of Mrs Darlington’s Medium Cut Orange Marmalade
The juice of half an orange
2 tablespoons of Cointreau liqueur.
Preheat the oven to 170 degs/gas mark 4/350degs F.
Butter a 24cm/8inch square ovenproof dish. Line the bottom of the dish with baking paper and grease again.
Place all the ingredients for the cake into a mixer and beat until creamy. Scrape the cake batter mixture into the buttered dish making sure the top is smooth. Place in the oven and cook for 30 – 40 mins. To make sure the cake is cooked place a skewer into the centre and if it comes out clean the cake is ready. If it is not just give it a few more minutes in the oven and repeat the process.
Whilst the cake is cooling slightly, place the glaze ingredients into a pan and warm until melted together.
Turn the cake out onto a serving dish whilst still warm and drizzle the warmed glazed ingredients over the cake before serving.
Absolutley delicious served with thick , creamy custard.
Should there happen to be any of this scrummy dessert left over (that's not very often though in our house), just pop it in the microwave for 30 seconds and serve with cream, icecream or custard.
If you would prefer not to include alcohol in this recipe, just add an extra squeeze of orange juice to the mixture and also the glaze.