Elderflower Marmalade Cake

Ingredients

• 125 g butter at room temperature

• 2 large eggs

• 5 heaped tablespoons elderflower marmalade

• 50 g castor sugar 

• 250 g plain/all-purpose flour

• 1 teaspoon baking powder 

• Icing sugar to glaze

Preheat the oven to 190°C/170°C fan, gas mark 5/375°F

Method

1. Put all the ingredients  into a large bowl (or your mixer/food processor)

2. (Butter, eggs, marmalade, sugar, flour, baking powder)

3. Beat together well, but don’t overdo it - about 15 seconds in the processor. Scrape the mixture down and mix again for 5 more seconds in the processor

4. Tip the mixture into the tin/liner and use a knife to make a slight depression in the top of the mixture. 

5. Cook for 45-60 minutes. Test after 45 minutes with a toothpick. When it comes out clean the cake is done

6. Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool

7. Once cool mix a teaspoon of marmalade with 4 tablespoons of icing sugar and a little water and drizzle over the cake

8. Store in an airtight box when cool. (You can leave the liner on until the cake is served)