A very good friend of mine makes excellent marmalade. It takes me ages to get through a jar, even though I love marmalade on toast for breakfast. This marmalade is just way too good to be left at the back of the fridge so I thought I’d give this recipe a go. I was so pleased with the results, just the thing for that mid-afternoon dip in energy. It’s so moist and the flavours really come through. It’s perfect for autumn. I’ve also tried this with a ginger and orange marmalade that I bought at a village fete and it worked extremely well! This recipe can be found on realfood.tesco.com.
225g unsalted butter
150g light muscovado sugar
1 orange, zested
3 large eggs, beaten
225g self-raising flour
50g ground almonds
200g dried apricots, roughly chopped
25g flaked almonds
• Preheat oven to 180 degrees
• Line a 1kg loaf tin with baking paper
• In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
• Beat in the orange zest and eggs until combined then stir in 50g of the marmalade
• Fold in the flour and ground almonds, then stir in three quarters of the apricots
• Transfer the mixture into the lined tin
• In a bowl combine the remaining apricots and flaked almonds and spoon over the cake.
• Bake for 20 minutes, then cover the top with foil to prevent topping from burning and bake for a further 55 minutes or until a skewer inserted into the middle comes out clean.
• Leave to cool in the tin, then transfer to a serving plate.
• To make the glaze, gently heat the remaining marmalade in a small saucepan with 2 teaspoons of water. Brush the glaze over the cake and leave to set.