Lemon Marmalade Loaf – Lovely Leftovers

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I made lemon marmalade this Christmas to go in some Christmas hampers, what I didn’t realise is how much one batch of marmalade actually made.  The marmalade is quite nice on toast, but I found it a bit too bitter, so what do I do with a tonne of marmalade, plus the leftover marmalade that wasn’t quite a full jar in the bowl?? In a true No Time For Ironing style I put it in a cake.

I used a basic loaf cake recipe.

  • 175g butter , softened, plus extra for greasing
  • 175g golden caster sugar
  • 150g marmalade
  • 3 large eggs
  • 200g self-raising flour
  • 50g ground almonds

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  • Heat Oven to 160c and line a large loaf tin
  • Beat together the sugar and butter
  • Beat in one egg at a time with a tbsp of flour to help it combine then add 3-4 tbsp marmalade
  • Beat in the flour and almonds
  • Add a little milk if the mix doesn’t drop from your spoon
  • Put half the mix into the tin, make a trough along the middle and add the rest of the marmalade.  Gently spoon the other half of the cake mix on top.
  • Bake for about 50-55mins, try to stick a skewer into a non marmalade layer to check if it cooked.

Enjoy on it’s own or with a generous blob of creme fraiche

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