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A sticky lemon and ginger cake

By : chrisn

A sticky lemon marmalade cake using The Pickled Village's Mprning after Breakfast Marmalade

For the sponge:
175g butter
175g golden, unrefined caster sugar
a large orange
3 large eggs
75g orange marmalade
175g self-raising flour
For the icing:
100g icing sugar
the juice of 1 lemon



1. Set the oven at 180°C/gas mark 4. Line a 2lb loaf tin.
2. Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy
3. Break the eggs into a small bowl and beat lightly with a fork. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition.
4. Beat in the marmalade.
5. Remove the bowl and fold in the flour with a large metal spoon until there is no sign of any flour.
6. Spoon into the lined cake tin and bake for 40 minutes.
7. Leave to cool in the tin, then remove and cool on a wire rack.
8. Sieve the icing sugar and mix it to a smooth, slightly runny consistency with the juice of the lemon. Drizzle the icing over the cake letting it run down the sides, and leave to set.

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