This weekend sees the results of the annual Dalemain Marmalade Awards. I did enter with my third attempt. Seville orange Campari & ginger marmalade. My first two attempts were a lemon & rose petal and a Seville orange & lavender. The latter being the star of my orange & lavender marmalade cake.
I have absolutely no idea how I did but I do know that Karen & Sue have received some high praise indeed. Well done you two! Marmalade making is certainly more of a challenge than jam making but I most certainly have caught the bug.
For me, Vivien Lloyd’s technique worked wonders. I followed her precise instructions HERE, passed on to Karen (Lavender & Lovage) who attended one of her Marmalade making days along with Sue (Not just any old baking spot) and Charlotte (Charlotte’s Kitchen Diary).
Marmalade making is a two day process, but setting aside a weekend in the dark days of January or February is no more of a chore to me than the weekend of Stir-up Sunday in November. It just becomes a tradition and one which provides you with jars of a bittersweet preserve, packed full of the most memorable fragrance and taste which you can tailor to suit your tastes.
Having cooked up three different marmalades in my first year, you can imagine I am in need of using it up outside of toast. Particularly as it is in no way a flavour that children warm to. Bittersweet takes time to appreciate. I think it just tastes wrong to kids in the way that chicory does.
There happens to be a cake that uses up exactly a little jar (225g) of my orange and lavender marmalade which I discovered on THIS website, all about kitchen garden preserves.
This is a perfect cake to bake for Mother’s Day. Light, fragrant, simple and packed full of marmalade,a whole (little) jar. Well, it uses three quarters of the jar in the sponge mix and the remaining quarter in the icing.
As per usual with my experimental cakes, my 6yo daughter loved it. She has exemplary tastes in all things sweet. The 8yo refused it first time round but accepted a small piece eventually declaring the cake to be very good while her younger sister ate her second slice. The 5yo boy did not succumb. No chocolate you see.
I am a mother and I love it. I hope your mothers love it too.
Seville orange & lavender marmalade cake
- For the cake:)
- 175 g Stork margarine
- 175 g Lavender sugar made by blitzing 1or 2 heaped teaspoons of Bart's Lavender with 175g caster sugar
- 3 Large eggs
- 1 Orange zest & juice
- 175 g Seville orange marmalade
- 175 g Self raising flour
- For the icing:)
- 4 tbsp Marmalade
- Icing sugar
- Orange Juice
- For the cake:)
Pre heat the oven to 170 degrees,
Line a 20cm or 2lb loaf tin with parchment paper,
Beat the butter and lavender sugar together until light and creamy in colour,
Add in the eggs, one at a time and beat the batter to incorporate them,
Mix through the marmalade and orange zest,
Fold in the flour,
Squeeze in the orange juice and mix the cake batter well,
Pour the cake batter into your tin and bake for 50 minutes approximately,
Let the cake cool completely before icing it.
- For the icing:)
Melt the marmalade in a saucepan,
Add in at least 3tbsp sifted icing sugar,
If you need to thin the icing to achieve pouring consistency, do so by adding orange juice,
Pour over the cake, allowing the icing to fall down the sides of the cake,
Decorate with little sugar flowers.
This cake is simple to put together yet tastes beautifully floral with a citrus note. It would make the perfect mother's Day gift for mothers of all ages!
Adapted from Kitchen Garden Preserves