Marmalade & rosemary drizzle cake

Name: Marmalade & rosemary drizzle cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 175 g unsalted butter, softened, plus extra for greasing; 175 g caster sugar; 4 eggs; 175 g self-raising flour; 1 orange (scrubbed), zest; 1½ tbsp finely chopped rosemary, plus extra sprigs to serve (optional); 2 tbsp No.1 Orange & Malt Whisky Marmalade; 40 g ground almonds; ¼ tsp fine sea salt; 2 tbsp milk

Bittersweet Seville orange marmalade is the star of this wonderfully sticky teatime treat. Rosemary adds a fragrant, grown-up note.

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Vegetarian

Serves12
CourseDessert
Prepare30 mins
Cook45 mins
Total time1 hr 15 mins
Pluscooling

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Ingredients

175g unsalted butter, softened, plus extra for greasing
175g caster sugar
4 eggs
175g self-raising flour
1 orange (scrubbed), zest
1½ tbsp finely chopped rosemary, plus extra sprigs to serve (optional)
2 tbsp No.1 Orange & Malt Whisky Marmalade
40g ground almonds
¼ tsp fine sea salt
2 tbsp milk

Drizzle

2 tbsp freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
50g granulated sugar
3 tbsp No.1 Orange & Malt Whisky Marmalade

Method

Preheat the oven to 170°C, gas mark 3. Grease and line the base and sides of a 20cm square cake tin with baking parchment. Using an electric hand mixer or freestanding mixer, beat the butter and sugar together until pale and fluffy (about 5 minutes). Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Add the zest, chopped rosemary and marmalade, then beat again. Fold in the remaining flour, the ground almonds and salt using a spatula or metal spoon until smooth. Stir in the milk until just incorporated.
Spoon the mixture into the prepared tin, level the top and bake for 35-45 minutes or until golden, risen and a skewer inserted into the centre comes out clean.
Meanwhile, for the drizzle, mix the citrus juices, sugar and marmalade together in a bowl. When the cake is cooked, spoon the drizzle mixture evenly over the top of the cake. Leave to cool in the tin, then remove from the tin and scatter with extra small sprigs of rosemary, if liked. Cut into 12 rectangular slices to serve.