Marmalade drizzle cake

This may not be the most beautiful cake in the world, its sunken in the middle and has nothing fancy about it. BUT it certainly tastes good with a little glass of whiskey! Maybe I make too many gooey pudding type cakes, but they just satisfy my belly like nothing else. I have always been a fan of “gooey” foods, I wouldn’t eat much else when I was a kid, and although my tastes have changed as I’ve grown up nothing can compare. It’s like going to a fancy party in a suit (not that I own a suit, or get invited to fancy parties), that’s nice and all but when I get home I wanna get straight into my comfy jumper and lounge pants crawl into bed and watch buffy. Basically don’t be put of by this sorry-looking cake, me and my boyfriend loved it, its comfort in a cake!
marmalade cake 3

Ingredients:

1/2 cup vegetable shortening
3/4 golden unrefined caster sugar
1/2 cup fine or medium cut marmalade
1/2 tsp vanilla extract
2 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 2 tbsp water)
1 1/2 cup plain white flour
1/3 cup soy flour
2 1/2 tsp baking powder
Pinch o’ salt
1/2 cup almond milk

A tbsp of marmalade
1 tbsp sugar
enoughΒ hot water to make a syrup like mix

marmalade cake 1

Method:
Preheat the oven to 180c/360f. Grease an 8″ cake pan and dust with a light dusting of flour. Cream the vegetable shortening with the sugar until soft and well combined. Cream in the flax eggs and vanilla, followed by the marmalade. Sift in the flour, soy flour, baking powder and salt, and mix together, you should have a very very thick mix, now slowly add in almond milk and gently whisk in.Spoon the mix into the prepared cake pan and level out the top with the back of a wet spoon. Bake for 30- 35 minutes until the top in a dark golden brown colour. Whisk together the marmalade, sugar and hot water. Remove from the oven and pierce the top of the cake all over with a skewer, carefully pour the syrupy mix over the top of the cake, trying to cover it nice and evenly. All the cake to cool fully in the pan, once cooled remove from pan and serve.

marmalade cake 2

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16 thoughts on “Marmalade drizzle cake

  1. A splendiferous wodge of this cake with a huge mug of tea would make me happier for breakfast than any amount of uber trendy baked oatmeal sir! You just did me a power of good. Winter is just over the hill (call it next week and be done with it…) and I NEEDS me some sinky middle gooey goodness just like this. I might just be done with it and sub whiskey for the water in the drizzle, can’t go wrong then! πŸ™‚

  2. Oooh, I have some homemade blood orange marmalade that I think would work well for the purposes of a gooey cake. Hmmmmmm….

  3. Oh yum. I actually love cakes with sunken middles, as it means that the centre is extra moist and delicious πŸ™‚ Your cake looks great, and being a British ex-pat myself I always have had a huge soft spot for marmalade. Definitely agree re the whisky though. I’m going to give this a go, make the syrup as stated but mix in… hm, maybe 3 tbsp whisky before soaking the cake? I’d love some of this with that clotted cream you found earlier… can’t remember the brand name. Mmmm!

      • Trading Standards told us we weren’t allowed to use Devonshire Klotted Kream as something can only be called cream (no matter how it is spelt) if it comes from a cow!! So we had to rename with the subheading “oat based alternative to clotted cream” so people wouldn’t be mislead. Mimilicious will be the umbrella name for any future products – we also have a raw chocolate truffle cake now.

        P.S. @laurasmess: yes, we are very odd! πŸ™‚

      • Madness, what about coconut cream, that’s not from a cow? I have heard other people have problems with trading standards….. but there’s lots of things that don’t have too…… I guess it doesn’t matter cause your stuff will taste good whatever its called! I might get another tub for topping waffles…

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