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Foodie Thursday: Sticky Orange Marmalade Cake

1 hour, 55 minutes
First broadcast:
Thursday 31 January 2013

Simon and the team are joined by resident chef Nigel Barden who'll be cooking up a sticky orange marmalade cake!

We'll unleash a brand new Confession onto our Collective, help with your homework and play some of your oldie suggestions.

Plus, Matt Williams will have the latest sport and Rebecca Pike brings us the money news.

Music Played

13 items

    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

    To finish
    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

    Serves 10-12

    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.


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