Orange Marmalade Drizzle Cake with Candied Oranges
An easy to make cake enriched with marmalade, drizzled with orange syrup and decorated with edible candied orange. Delicious hot or cold with cream or custard or just on its own.
For the syrup and candied oranges
- 3 mandarins sliced
- 2 tbsp fresh orange juice
- 175 g soft brown sugar
- 175 ml water
For the cake
- 170 g cooking spread
- 170 g soft brown sugar
- 170 g self raising flour
- 3 medium eggs
- extra spread for lining tin
Grease a 19cm/71/2 inch springform cake tin and line the base and sides with baking parchment. Preheat the oven to 180 C.
Make the cake by creaming together the spread and sugar then add the eggs one at a time, beating in well.
Mix in the marmalade and fold in the flour.
Turn the mixture into the tin and bake for about 50 minutes until a skwewer comes out clean.
In the meantime put the orange slices in a saucepan and cover with water. Bring to the boil and simmer for 3 minutes then carefully transfer the orange slices into iced water.
In a frying pan add the sugar, water and orange juice and gently heat until the sugar dissolves then add the orange slices in a single layer.
Leave the orange slices in the syrup until they are very soft, turning occasionally without boiling. This should take about 30-40 minutes.
When the cake is cooked remove the tin immediately and place on a plate with an edge. Use a skewer to poke holes then arrange the slices over the cake and pour the syrup all over.
Serving: 0gCalories: 435kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 107mgSodium: 189mgPotassium: 169mgFiber: 1gSugar: 45gVitamin A: 855IUVitamin C: 11mgCalcium: 66mgIron: 0.8mg