Marmalade 'no worries' Cake
Cake. That's it - cake. Yum. If you need more reasons to make it, this recipe is super flexible and brilliant for using up the jam or marmalade you have sitting in the fridge. By flexible, we mean you can alter the sugar and the eggs and experiment a little without it going all wrong. See the variations for some ideas. Seriously folks, don't stress with this recipe. It is a good one to experiment with for structure and sweetness. Super forgiving and always yum.
- 1/2 cup marmalade or jam (flexible, anything 1/8 to 1/2 cup is fine)
- 1/2 cup brown sugar (flexible, 1/2 to 3/4 cup is fine, white sugar okay too)
- 125 grams butter (cubed for easy handling)
- 2 eggs (2 to 3 eggs is fine, see notes)
- 1 1/2 cups SR flour (or plain flour plus 3 tsp baking powder)
- 1/4 cup milk (or a good 'slosh')
Line or grease the tin and preheat the oven to 170 degrees C (340 F)
Mix all ingredients together and beat til it goes lighter in colour (15-20sec, speed 4 in TMX)
Spread into tin and bake for about 35 minutes. Watch it to be sure it's cooked through but not too browned, though it will colour up quite a bit given the brown sugar.
Test centre with a skewer - ready when it pulls out clean. Leave to cool then turn out on a wire rack. Go to town with toppings or use hot with sauce as a pud.
FEATURES: Flexible, freezable, forgiving EQUIPMENT: Thermomix (TMX) or electric mixer or elbow grease, average size cake tin, whichever shape you like. STORING: keeps on the bench in a cake tin for a few days, or in the freezer ready to pull out when the mood strikes for dessert. VARIATIONS: The sugar provides sweetness and moisture. Brown sugar has more moisture, so it'll end up more moist and fudgey; white sugar will make it a lighter crumb. The eggs give it structure - 2 eggs is fluffier, 3 eggs is more dense and great for toasting in the flat grill press. Oh my, with butter or cream.