A lovely butter cake using marmalade. The texture is fine, soft, moist and buttery, not too sweet eventhough with marmalade [home-made]. This recipe is for keeps and it should be easy for me to bake this often as I make marmalade [see recipe here] quite often.
This recipe is inspired by Florence's Kamquat Butter Cake. As I don't have kamquat preserve, I use marmalade instead.
Recipe Source - Do What I Like with slight modification
[loaf pan size - 22 cm x 6.5 cm - 24 pieces]
200 gm cake flour
2 tsp baking powder
100 gm butter
80 gm castor sugar [I used 60 gm]
1/4 tsp salt
100 ml skimmed milk
80 gm marmalade [I used 3 tbsp]
1 tbsp extra marmalade for topping - optional
- Preheat oven at 170 degrees C. Sieve flour together with baking powder.
- Cream butter, sugar and salt until light and fluffy.
- Add in eggs one at a time, beating well after each addition.
- Using lowest speed, add in 1/3 of flour and 1/3 of the milk. Beat to combine. Repeat until flour and milk is finished.
- Lightly stir in the marmalade.
- Pour batter into a greased loaf pan.
- Bake for 45 minutes or until cake is cooked through. After 15 minutes baking, remove cake from oven and quickly top the cake centre with extra marmalade. Bake for a further 30 minutes until golden brown.