Some of you might remember just over 12 months ago I found myself with a massive stash of limes, and consequently a huge batch of lime marmalade on my hands. The good news is that the stocks are starting to dwindle, but there is still a few jars lurking in the back of the pantry. I’m starting to tire of marmalade on my toast in the mornings, and generally err towards the savoury for breakfast over the sweet, so when I saw this recipe it looked like an appealing way to use up some of the marmalade.
This recipe is very simple to follow, really doesn’t need any fancy tools or equipment and the result is delicious. The cake is light and moist and zinging with citrus from the lime zest and the marmalade that eeeks into the cake. To be honest, I may find myself making the cake again, and skipping the marmalade syrup over the top.
Make this with any flavoured marmalade that you might have in your kitchen as I think the flavour would be divine as orange (what the original recipe was made of), ruby grapefruit or lemon.
Lime Marmalade Cake
based on a recipe found on taste.com.au
- 1 1/2 cups plain flour
- 2 tsp baking powder
- 1 cup castor sugar
- 1 tsp cardamom
- 3 eggs
- 1 cup greek style yoghurt
- grated rind of 2 limes
- 1/2 tsp vanilla extract
- 1/2 cup vegetable or canola oil
- 5 tbl sp. lime marmalade, melted with 1 tbl sp. hot water
Pre-heat the oven to 180c. Grease and line a 13cm x 23cm loaf pan.
To this add all the remaining ingredients except the marmalade and combine well until a smooth batter.
Pour into the baking tin and bake for approx 45 minutes or until a skewer returns clean from the loaf. Once cooked, remove the cake from the oven and allow to cool slightly in the tin for a few minutes.
Then turn the cake out onto a cooling rack, making sure you have a baking tray underneath.
Skewer the cake all over the top and then pour the marmalade mixture over the cake and allow to cool completely.
Serve with a dash of double cream as a lovely dessert.
Happy Baking & Happy Eating,