With marmalade making in full swing, I have been thinking of various ways to use it, other than the usual toast!
A savoury dish that is a twist on a sweet and sour flavour, is to add some marmalade to Chicken Thighs. I brown the well seasoned thighs, then add 100ml f soy sauce, 4 tablespoons of marmalade and some chopped garlic.
It’s such a simple dish, and can be left cooking away on a low oven until the chicken just melts off the bone. I like to serve it with some boiled potatoes and some fresh vegetables.
Of course if you prefer a sweeter option, this cake is really really good with a cup of tea. I will be demo’ing it at my afternoon tea class at the end of the month.
175g caster sugar
3 large eggs
100g orange marmalade
175g self-raising flour
250g icing sugar
2 tablespoons orange juice
Candied Orange slices to decorate
Set the oven at 180°C. Line a 8” round deep cake tin with greaseproof paper.
Put the butter and sugar in the bowl of a food processor and beat until very pale and fluffy.
Break the eggs into a small bowl and beat them lightly with a fork. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition. Beat in the marmalade.
Fold in the flour with a large metal spoon, till there is no sign of any flour. Spoon into the lined cake tin, lightly smoothing the top. Bake for 30 minutes, checking it after 25 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack.
Sieve the icing sugar and mix it to a smooth, slightly runny consistency with as much of the orange juice as it takes. Drizzle the icing over the cake letting it run down the sides, and leave to set. Decorate with the candied slices if using.