Marmalade Cake Recipe Nigella 👉 8 lb approximately 4 kg granulated sugar. Bake at 170C 150C335Fgas 3 for 35 to 40 minutes or until the top of the cake is puffed up and cracked and a strand of spaghetti comes out clean.
The sponge will keep warm for 45 minutes to an hour after it is baked so you could bake it before sitting down to a main course. Nigellas Marmalade Pudding Cake from KITCHEN is an orange-flavoured sponge that is made with a combination of marmalade and fresh orange. 4 lb approximately 2 kg of Seville oranges.
Cream the butter and caster sugar until pale and fluffy then beat in 3 heaped tablespoons of marmalade followed by the eggs.
The sponge will keep warm for 45 minutes to an hour after it is baked so you could bake it before sitting down to a main course. Cream the butter and caster sugar until pale and fluffy then beat in 3 heaped tablespoons of marmalade followed by the eggs. Put the soft brown sugar cream butter marmalade and a pinch of salt into a small saucepan and bring to the boil. Leave for a minute then take the pan off the heat and stir with a wooden spoon until the chocolate and the butter have melted.