Lemon Marmalade Loaf – Lovely Leftovers
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
- 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