I retired my mum’s jam pan a couple of years ago, it had had a good life helping in the annual marmalade run. Frankly speaking it was tired, bluntly speaking it was knackered. But like an old workhorse it could be put out to pasture, left to live it’s life in good company and be well looked after. I decided it could spend it’s retirement in the garden as a retired, re-purposed, re-cylced re-used flower / herb pot.
I haven”t made marmalade for a few years as I seem to miss the Seville Orange January window with spectacular regularity, probably something to do with my winter alpine ski-fix! In the absence of a jam pan and being on holiday in January I rely on shop bought or better still homemade marmalade bought at fairs and sales. There is always a pot of marmalade on the go on The Promenade, I like the dark bitter ones, with chunks of rind in; perfect for a topping on a slice of toasted sourdough.
The combination of planning to make a marmalade cake for some time with an overnight stay at a friends where I took Nigel Slater’s Kitchen Diaries to bed with me, we have today’s post. I’ve made this pound cake a few times now and been asked for the recipe. It’s orangey, marmaladey, and cakey, easy to make and even easier to eat, what more do you need to know?
Nigel Slater’s Frosted Marmalade Cake
- 175g Butter
- 175g Golden Caster Sugar
- 1 large orange – zested and juiced
- 3 large eggs
- 75g Marmalade
- 175g Self raising Flour
- 110g Icing sugar
- 2 tablespoon orange juice
- Heat the oven 180C and prepare a 2lb loaf tin (25x11x7cm) by lining the bottom with greaseproof paper and greasing the sides lightly with butter
- In a large bowl beat the butter and sugar together until pale and fluffy
- In a separate bowl beat eggs lightly with a fork
- Gradually add the beaten eggs a little at a time to the butter/sugar mix
- Beat in the marmalade and grated orange zest
- Gently fold in the flour with a metal spoon, slowly and carefully until it is fully combined
- Stir in juice of ½ an orange and give it a final mix
- Pour the batter into the the prepared tin and smooth over top
- Bake for 40 minutes, check after 35 minutes
- Remove the cake from the tin and cool thoroughly on a wire rack
- When the cake is cold make the icing by sifting the icing sugar into a small bowl and mixing in orange juice a bit at a time, until it is smooth
- Drizzle the icing over the top of the cake
BREAKING NEWS ………
……A NEW PURCHASE
Yes a new jam pan! I’ve been looking for a replacement for ages but either didn’t like what I saw or didn’t like the prices, that is until I spotted an old new to me jam pan. Bought in a second hand shop in the Old Town Hastings, cleaned with lemon juice and salt it’s ready and waiting for next year…….
And no I won’t drill holes in the bottom of this beautiful copper pan, that would be criminal!