Music Played13 items
Bryan Ferry Let's Stick Together
Bryan Ferry/Roxy Music - Street Life, Eg
Joe Cocker Fire It Up
Fire It Up, Sony Music
Elvis Costello and The Attractions I Don't Wanna Go To Chelsea
Elvis Costello & Attractions- The Man, Imp Records
Greg Russell & Ciaran Algar New Railroad (LIVE)
The Human League Don't You Want Me
Fantastic 80's Disc 2 (Various Artis, Columbia
Alicia Keys Brand New Me
Girl On Fire, RCA
Nancy Sinatra These Boots Are Made For Walkin'
The Greatest Hits Of Nancy Sinatra, Boulevard
Pulp Common People
(CD Single), Island, 5
Tears for Fears Mad World
Tears For Fears - Tears Roll Down, Fontana
David Bowie Where Are We Now?
(CD Single), ISO Records
Hard 2 Get Hits - Various Artists, Disky
Dio Evil Eyes
George Strait The Chair
Sticky Orange Marmalade Cake
from The Great Comic Relief Bake Off booklet £2.50
(£2 goes to Comic Relief) available from Sainsbury’s (in-store & online), Waterstones & other booksellers.
Makes 1 Medium Cake
Prep time: 25 mins
Cooking time: 50 mins
For the sponge
175g unsalted butter (at room temp.)
175g caster sugar
3 large eggs (at room temp.) beaten
175g self-raising flour
pinch of salt
½ level tsp baking powder
3 level tbsp chunky Seville orange marmalade
2 tbsp full-fat or semi-skimmed milk
3 level tbsp chunky Seville orange marmalade
100g icing sugar
2 tbsp warm water
1. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm round, springclip or deep round cake tin & line the base with baking paper.
2. Put the butter into a large mixing bowl & beat with a wooden spoon or electric mixer for 1 min or until creamy. Gradually beat in the sugar & keep beating for 4-5 mins until very light & fluffy.
3. Gradually add the eggs, beating well after each addition; add a tbsp of the flour with the last portion of egg. Sift the remaining flour, the salt & baking powder into the bowl & gently fold into the mixture using a large metal spoon. When thoroughly combined add the marmalade & milk & stir in.
4. Spoon the mixture into the prepared tin & spread evenly. Bake for 50-55 mins or until a good golden brown & firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn out onto a wire rack.
5. Gently warm the 2nd portion of marmalade & brush over the top of the warm cake. Leave to cool completely.
6. Sift the icing sugar into a bowl, add the warm water & mix to a smooth, runny icing using a wooden spoon. Spoon the icing over the cake & let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting. Store in an airtight container & eat within 5 days.
Sticky Marmalade Cake with Orange Frosting
from Good Housekeeping
Prep time: 30 mins
Cooking time: 35 mins
For the cakes
225 ml (8 fl oz) sunflower oil
150g (5 oz) golden caster sugar
3 large free-range eggs
1 tbsp ground cinnamon
1½ tsp ground nutmeg
1½ tsp bicarbonate of soda
275g (9½ oz) plain flour
275g (9½ oz) grated carrots
zest 3 oranges
75g (3 oz) desiccated coconut
85g (3½ oz) chopped walnuts
150g (5 oz) sultanas
1½ tsp vanilla extract
For the syrup
150g (5 oz) marmalade (Frank Cooper’s Original Oxford Marmalade is a good one)
Juice 2 oranges
100g (4 oz) light brown sugar
For the filling
75g (3 oz) unsalted butter, softened
200g (7 oz) cream cheese
50g (2 oz) marmalade
zest & juice 2 oranges
150g (5 oz) icing sugar, sifted
You will need
2 x 20cm (8in) cake tins, greased & bottom lined with baking parchment, orange zest or caramelised oranges, to decorate.
1. Heat the oven to 150C/130C Fan/ 300F/ Gas 2. Place the oil, sugar & eggs in a large mixing bowl & beat with an electric whisk until smooth & light. Sift in the cinnamon, nutmeg, bicarbonate & flour, then fold to form a smooth mix. Stir in the remaining cake ingredients. Divide between the tins & bake on the middle shelf for 30-35 mins, until a skewer inserted in the middle comes out clean.
2. To make the syrup, place the marmalade, oranges & sugar in a pan. Heat gently, until the sugar has dissolved. Set aside & keep warm.
3. When the cakes are cooked, make several holes in the top of each with a skewer & pour over the syrup, in batches. Leave the cakes in the tins to cool.
4. To make the filling, beat the butter & cream cheese with an electric whisk until pale & fluffy. Beat in 40g (1½ oz) of the marmalade & orange zest & juice, then gradually beat in the icing sugar, until smooth.
5. Place one cake, top down, on a cake stand & spread the base with the remaining marmalade. Top with the filling & the second cake, top side up. Scatter with orange zest & serve.