Marmalade Crumble Cake Recipe

Marmalade Crumble Cake Recipe

Ingredients: Serves 6-8

175 g/6 oz cup butter or hard block margarine, diced, plus extra for greasing
150 g/5 oz self-raising (self-rising) flour
200 g/7 oz caster (superfine) sugar
50 g/2 oz chopped mixed (candied) peel
Finely grated rind and juice of 1 orange

2 eggs, lightly beaten
75 g/3 oz plain (all-purpose) flour

30 ml/2 tbsp fine-cut orange marmalade, melted
Classic Custard Sauce, to serve

Method:

Grease a 20 cm/8 in deep, round, loose-bottomed cake tin (pan) and line with greased greaseproof (waxed) paper. Put the self-raising flour in a bowl. Add 150 g/5 oz of the butter or margarine and rub in with the fingertips. Stir in 150 g/5 oz/3 cup of the sugar and the mixed peel. Add the orange juice and beaten eggs and mix to a soft, dropping consistency. Turn into the prepared tin.


Rub the remaining butter into the plain flour. Stir in the remaining sugar and the orange rind. Spread the melted marmalade over the top of the uncooked cake, then sprinkle with the crumble mixture. Bake in a preheated oven at 180C/350F/gas mark 4 for about 50 minutes until cooked through. Cool slightly, then carefully remove from the tin and serve warm with Classic Custard Sauce.


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