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 3 medium eggs. The recipe works just as well with gluten-free self-raising flour, too.
– 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
- Preheat the oven to 170°C and grease and line a 20cm square baking tin.
- 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.
- 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.
- 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