Marmalade Ring Cake is a modern Scottish recipe for a classic tea-time cake flavoured with orange marmalade, orange zest and lemon zest that's baked in a ring mould and served drizzled with lemon juice icing (frosting). The full recipe is presented here and I hope you enjoy this classic Scottish version of: Marmalade Ring Cake.
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This is a modern twist on the traditional Scottish tea-time marmalade cake.
Ingredients:
125g (4oz) butter
75g (3oz) soft brown sugar
4 tbsp orange marmalade
2 eggs
175g (6oz) self-raising wholemeal flour
finely-grated zest of 2 oranges and 2 lemons
1 tsp mixed spice (pumpkin pie spice)
For the Icing:
125g (4oz) icing sugar
1 tbsp fresh lemon juice
Method:
Cream together the butter and sugar until soft and fluffy. Mix in the marmalade then add the eggs, one at a time, beating thoroughly to combine after each addition, before adding all the remaining cake ingredients. Beat until thoroughly combined then spoon into a greased 20cm (8 in) diameter ring cake mould.
Level the surface then transfer to an oven pre-heated to 160°C (325°F) and bake for about 45 minutes, or until the cake is set and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 5 minutes then carefully turn out onto a wire rack to cool completely. When the cake is cold, beat together the icing sugar and lemon juice to form a glaze. Spoon and then smooth this over the surface of the cake. Decorate with strips of orange zest (blanch these before use) and serve.
