Marmalade Tea Loaf

As you know, I am a bit of a reluctant baker, I’ve always preferred the eating to the actual process of making it. However, this tea loaf is a gem of a bake. Simple, satisfying (to eat and prepare!) and very quick hands on time.

My Dad makes the best marmalade ever. Beautifully jarred, with handwritten labels, I layer it thickly on buttered toast. Nothing beats it breakfast-wise.Unfortunately, the season for Saville oranges that are needed to make homemade marmalade has just ended. So I thought that I would give Aldi thick cut marmalade a go, to bake a long overdue cake!…..

It works brilliantly and ideal for this time of year. The sweet and bitter flavours of the cake with the sharp orange, work perfectly together – the addition of the crunchy hazelnuts, makes this a proper tea time treat.

If you’re not a regular baker like myself, this is the perfect, simple recipe to get you back in the swing of it!

Enjoy x

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  • 200g self raising flour
  • 150g raisins
  • 150g butter
  • 1 teabag
  • 150ml boiling water
  • 1 egg beaten
  • 3 tbls marmalade
  • 100g caster sugar
  • 1tsp cinnamon

For the marmalade glaze:

  • 3 tbls marmalade
  • 1 tbls icing sugar
  • 1 tbls water
  • 5 hazlenuts
  1. Heat the oven to 180C or gas 4
  2. Place a teabag in a mixing bowl and cover in 150ml of boiling water. Leave the teabag in the water for 5 minutes before discarding. Allow the tea to cool
  3. Add the raisins to the tea and leave to soak for at least an hour.
  4. In the meantime, cream the butter and sugar together in a separate mixing bowl. When light and paler in colour, stir in the beaten egg and marmalade.
  5. Mix the flour and cinnamon together and slowly add it to the butter and sugar. Mix until smooth.
  6. Stir in the plump raisins and any excess tea that wasn’t soaked up by them.
  7. Line a 2lb loaf tin and pour in the cake mixture.
  8. Bake in the oven for 50 minutes or until golden brown and cooked through. Cool on a wire rack.
  9. Now for the glaze: Add the marmalade, icing sugar and water to a saucepan. Simmer for 3 minutes until it has thickened. Leave to cool for 10 minutes before spreading over the top of the cake.
  10. Roughly crush the hazelnuts, using the end of a rolling pin, and sprinkle over the top of the cake.

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