Marmalade tea cake

Moushira Abdel-Malek , Tuesday 16 Feb 2021

Marmalade tea cake

Serves 10-12


200 gm cake flour

3 whole eggs

1 tsp vanilla extract

1 tsp baking powder

1 tsp sodium bicarbonate

1 tsp salt

130 gm castor sugar

130 gm plain yoghurt

50 gm marmalade

Zest and juice of one orange

Zest of one lemon

4 tbsp corn or sunflower oil


Preheat oven to 180 degrees Celsius.  Grease and line a rectangular 1.5 lb non-stick cake pan, or a loaf baking tin; with a smear of oil; then line with parchment paper and leave aside.  In a large bowl; beat eggs with vanilla and sugar; until fluffy and pale in colour.  Add yoghurt and oil.  Whisk gently to combine.  Add both zest of orange and lemon.  Gently whisk them in with a fork; to combine and leave aside.  Sift flour with baking powder, sodium bicarbonate and salt; in a large bowl.  Pour over wet ingredients.  Blend well together; by means of a spatula; until fully combined and smooth.  Pour batter into prepared baking tin.  Smooth top with spatula.  Bake for 35 to 45 minutes; when top is golden.  Remove from oven.  Allow to cool in tin until slightly warm.  Combine marmalade and juice in a saucepan; over medium heat, stirring constantly.  When glaze melts and softens; by means of a pastry brush, generously brush cake with glaze ; top and sides as well.  Allow to cool completely before slicing.  Slice and serve with a cup of tea or coffee.  


*A version of this article appears in print in the 18 February , 2021 edition of Al-Ahram Weekly

Search Keywords:
Short link: