220 g (1 C) butter
220 g (1 C) light brown sugar
15 ml (1 T) Rhodes Seville Orange Marmalade
160 ml (⅔ C) milk
220 g (1 C) self-raising flour
7.5 ml (1½ t) baking powder
125 ml (½ C) Rhodes 100 % Orange Fruit Juice Blend
125 ml (½ C) sugar
to serve: lightly whipped cream
MethodCream the butter and the sugar until pale and light. Beat in the Rhodes Seville Orange Marmalade. Add the eggs one at a time, beating well after each addition. Beat in the milk. Sift together the flour and the baking powder. Add to the mixture and beat to mix until well combined. Pour the batter into a baking pan sprayed with non-stick spray. Bake in an oven pre-heated to 180˚C for 35 minutes or until the cake is golden and a skewer, when inserted in the middle, comes out clean. Remove from the oven and use a flat knife to loosen the cake from the pan. Prick a few holes in the top of the cake with a skewer. To make the syrup: Heat the Rhodes 100% Orange Fruit Juice Blend and the sugar over a medium heat until the sugar is dissolved. Pour the warm syrup over the still-hot cake in the pan and then leave to cool before turning the cake out of the pan. Serve with fresh cream.
This cake keeps well and can be made a day ahead.