Sticky Marmalade Cake
Prep: 20 mins | Cook: 50 mins | Total: 70 mins | Quantity: 9-12 squares
Ingredients
1 orange – grated zest and juice
1/2 cup (150g) marmalade
1/2 cup (120g) vegan yoghurt (Alpro Greek style yoghurt is fantastic!)
1/4 cup (55ml) light vegetable oil
1 cup (250ml) non-dairy milk
1 teaspoon ground cardamom (see note)
2 cups (350g) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 cup (250g) golden or white caster sugar
Glaze:
2 tablespoons marmalade
1/2 tablespoon agave or maple syrup (or just use water)
Equipment:
9 x 9 inch (23 x 23 cm) square baking tin
Instructions
- Preheat your oven to 170 Fan / 190 C / 375 F and grease or line a 9 x 9 inch (23 x 23 cm) baking tin
- In a jug whisk together the yoghurt and marmalade until the marmalade is no longer lumpy
- Whisk in the oil, milk, cardamom and grated orange zest and juice
- In a large bowl whisk together the flour, baking powder, bicarb and sugar
- Whisk or stir the yoghurt mixture into the bowl of dry ingredients and mix well, making sure there are no pockets of flour remaining
- Pour into your prepared tin and bake for 45-50 minutes until lightly golden and a cocktail stick inserted in the centre of the cake comes out clean with no bits of raw cake stuck to it
- Leave the cake to cool in the tin for 20-30 minutes then turn out onto a wire rack
- For the glaze gently warm the marmalade with the syrup or water, whisking to break up any lumps of marmalade
- Brush over the top of the whole cake
- Store the cooled cake in an airtight container at room temperature
Notes
- The cardamom isn't essential to the recipe but it does give a lovely subtle flavour. If you've got pods, crack the pods to get at the black seeds and discard the shell
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sticky-marmalade-cake/