A delightfully simple and delicious way to use Woodcrest Kitchen Lime Marmalade.
150g margarine (or other spread)
175g caster sugar
230g self-raising flour
140g Woodcrest Kitchen Lime Marmalade*
1tbs granulated sugar (to serve)
For best results make sure all ingredients are at room temperature before you start.
You could use 200g of butter or 200g margarine, but I think this ratio gives a good balance of texture and flavour.
1. Heat the oven to 170 degrees Celsius (150 degrees fan) and line a 20cm loose bottomed cake tin with baking parchment or non-stick greaseproof paper.
2. Beat together the margarine, butter and sugar until light and fluffy.
3. Add the eggs, beating in one at a time. If the mixture begins to curdle add a spoonful of the flour.
4. Sift the flour and fold into the mixture.
5. Fold the lime marmalade into the mixture and spoon into the prepared tin.
6. Bake in the centre of the oven for around 45 minutes, or until the cake skewer comes out clean when tested (don’t open the oven door for the first 30 minutes of cooking to prevent the cake from sinking).
7. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
8. Sprinkle the top with a little granulated sugar to serve.
* This recipe has only been trialled with Woodcrest Kitchen Lime Marmalade. Other homemade marmalades should work too, as typically they have a softer set than the more ‘stodgy’ mass produced versions. The recipe hasn’t been trialled with the latter and therefore homemade marmalade is recommended.