The beauty of this marmalade cake is its versatility. It works just as well cut into neat slices for an afternoon cup of tea as it does as a pudding, spooned into bowls still sticky from the oven and topped with ice cream or custard. I vary the type of marmalade based on how I’m feeling – for me, particularly cold days need the bitterness of a dark amber, thick-cut marmalade, but fine-cut works just as well for a more delicate finish.

As if this wasn’t enough, this recipe is also vegan and dairy-free – the soya yogurt acts as a binder in place of eggs, and gives it an extra moist finish. If you’re not vegan, though, you feel free to swap out the yogurt for 2 medium eggs. The recipe works just as well with gluten-free self-raising flour, too.

Ingredients:
– 200g dairy-free spread, plus extra for greasing
– 200g light muscovado sugar
– 300g marmalade
– 300g self-raising flour (I use 200g white and 100g wholemeal)
– 1 tsp baking powder
– ½ tsp bicarbonate of soda
– ¼ tsp ground ginger
– 100g soya yogurt
– 1 orange, zested and juiced
– oat milk, made up to 250ml with half the orange juice

1. Preheat the oven to 170°C and grease and line a 20cm square baking tin.
2. In a large saucepan, melt together the spread, sugar and 200g marmalade. Remove from the heat and stir in the flour, baking powder, bicarbonate of soda and ground ginger.
3. Measure the orange juice in a jug, and add enough oat milk to give 250ml liquid. Add this to the pan along with the soya yogurt; beat well to mix, then pour into the prepared tin (it will be quite liquid, so don’t worry). Bake for 1hr-1hr 10mins, until the top of the sponge feels springy to the touch.
4. Melt the remaining 100g marmalade in a pan over a low heat. While the cake is still hot, brush the melted marmalade over the top. Serve warm, or leave to cool completely in the tin before cutting into slices.

Tip: this cake works well with gluten-free self raising flour, too