I'm trying to keep my baking light in the lead up to the festive 'eating season', and this subtly flavoured cake was made using the odds and ends of store-cupboard ingredients which inevitably accumulate during the year. The marmalade and candied peel gave just a hint of citrus flavour and the nuts added texture. The batter is a little heavier than a traditional sponge cake, but not as dense as a Madeira cake.
175g softened butter
150g caster sugar
1 teaspoon vanilla extract
5 tablespoons coarse-cut orange marmalade
200g SR flour
1/2 teaspoon baking powder
50g toasted chopped hazelnuts
50g candied citrus peel, finely chopped (optional)
optional - extra tablespoon of chopped hazelnuts for topping
Preheat oven to 160C and prepare a round 20cm(8") cake tin. Sift the flour and baking powder together.
In a large bowl, beat butter and sugar together until pale and well mixed.
Beat in the eggs, one at a time, with a spoonful of the flour. Add the vanilla extract with the first egg.
With the electric mixer (if using) on minimum, mix in the marmalade, then fold in the rest of the flour.
Fold in the nuts and citrus peel, if using.
Transfer the batter to the cake tin, level the top and sprinkle on the extra chopped nuts, if desired (sugar nibs or demerara sugar would make a good alternative topping). Bake for 50-60 minutes, until a test probe comes out clean.
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely