TALKING TO AMY CLARIDGE on BBC Radio Lincolnshire
Published 9th February 2017
MARMALADE
CAKE
175g (6 oz) self-raising
flour
175g (6 oz) soft brown
sugar
200ml (7 fl oz) Ownsworths rapeseed oil
100g (4 oz) orange
marmalade
4 medium eggs, beaten
Marmalade for filling
Icing Sugar
1 orange
Pre-heat oven to 180
˚C/350 ˚F/Gas Mark 4 and line one 20cm/7 inch cake tin (I like to use the easy
cake liners) .
In a mixing bowl, using a
wooden spoon or hand whisk, combine the self-raising flour, sugar, marmalade,
oil and eggs to make a batter.
Pour the batter mixture
into the prepared tin and cook in the oven for approximately 45 minutes, or
until well risen and thoroughly cooked.
Remove from the tin and
liner and place on a wire cooling tray.
When thoroughly cooled,
carefully slice the cake in half and sandwich with the remaining orange
marmalade.
Grate the zest of one
orange and place to one side whilst you make the glace icing.
Measure the icing sugar
out into a small bowl and use a little of the juice of the orange to make a
runny (but not too runny!) orange icing.
Spread over the top of the cake and finally sprinkle over the orange
zest for decoration.
PISTACHIO, ALMOND AND LEMON CAKE
200g (7 oz) sugar
4 eggs
120g (5 oz) ground almonds
100 (4 oz) ground
pistachio nuts
50g (2 oz) plain flour
1 teaspoon baking powder
200ml (7 fl oz) Ownsworth’s rapeseed oil
50ml (2 fl oz) milk
Grated zest and juice of 1
un-waxed lemon
Topping
icing sugar
60g (2 oz) chopped
pistachio nuts
Juice of the 2 un-waxed
lemons
Preheat the oven to 180
˚C/350 ˚F/Gas Mark 4
In a mixing bowl combine
the sugar, ground almonds, ground pistachio nuts, plain flour and baking
powder.
In a jug, beat each egg
well and add them to the dry ingredients and stir through evenly.
Into the same jug, measure
out the rapeseed oil and milk and
add this to the mixing bowl and mix thoroughly to combine all the ingredients.
Pour the mixture into a
prepared tin (I like to use a small loaf tin and line with a ready-made loaf
tin liner). Smooth the top of the
mixture and bake in the oven for approximately 45 minutes or until a skewer
inserted into the centre of the cake comes out clean. When cool enough, remove the cake from tin and allow to cool completely. Mix icing sugar with the juice of a lemon to make a smooth spreadable icing, coat the top of the cake and sprinkle on chopped pistachio nuts for decoration.