HomeResults for the Show 2023 Show.
509 Sticky Orange Marmalade Cake Results
| Prize | Cat. No | Cat. Name | Details |
|
1st |
1018 | Mooney, Mrs Jo | |
|
2nd |
1023 | Holland, Mrs Victoria | |
|
3rd |
1013 | Gurd, Mrs Mandy | |
|
Highly Commended |
1011 | White, Mrs Marjorie | |
|
Highly Commended |
1009 | Thimont, Ms Ann |
|
Ingredients: For the Sponge: 175g unsalted butter, softened 175g caster sugar 2 large eggs, beaten 175g self-raising flour pinch of salt 1/2 teaspoon baking powder 3 tablespoons chunky Seville orange marmalade 2 tablespoons full-fat or semi skimmed-milk To finish: 3 tablespoons chunky Seville orange marmalade 100g icing sugar 2 tablespoons warm water 1 x 18-20cm round, deep cake tin or spring clip tin, greased and the base lined with baking paper. Method: Preheat the oven to 180°C / 350°F / Gas 4. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for one minute. Gradually beat in the sugar, then continue beating until the mixture becomes paler and fluffy. Gradually add the eggs, beating well after each addition; add a tablespoon of the flour with the last portion of egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined add the marmalade and milk and stir in. Spoon the mixture into the prepared tin and spread evenly. Bake for 50-55 minutes or until golden brown and firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake then turn out on a wire rack. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely. Sift the icing sugar into a bowl, add the warm water and mix to a smooth, running icing using a wooden spoon. Spoon the icing over the cake and let it run down the sides, the chunks of marmalade will stick up through the icing. |