This is what I did:
- Creamed 6oz unsalted butter with 4oz caster sugar
- Added 2 tbsp (2oz) golden syrup and creamed some more.
- Beat in 3 duck eggs
- Chopped a few of the thicker strands of marmalade from the two tbsp below and added these.
- Sifted in 6oz flour (3oz wholemeal spelt, 2oz buckwheat, 1oz white), 1 tsp baking powder, 1/4 tsp rock salt and 2 tbsp cocoa.
- Stirred in with a heaped tbsp of Greek yogurt.
- Divided between two 22cm cake moulds (should have been 18cm, but I don't have any that size) and baked for 20 mins at 180C.
- Left to cool
The cake was a little flat as the moulds were too large for the amount of mixture I had, but I'm pleased to report that this cake was very nice. It had a lovely moist, smooth soft spongy texture and the marmalade cream was a revelation. The bitterness of the marmalade was a good contrast to the sweetness of the cake, which wasn't actually as sweet as I thought it would have been with all that golden syrup in it. I will, however, add more cocoa powder or even some chocolate next time I make this, as the chocolate flavour took a back seat to the marmalade. This may partially be due to the fact that I had run out of my usual Green & Blacks cocoa and had to do an emergency dash to our local shop which only supplies Bournville. This is much paler in colour and lacks the full bodied flavour of the Green & Black's.
- Whisked 150ml double cream until peaks formed.
- Stirred in 2 tbsp of my mother's marmalade.
- Used this to sandwich the two cakes together.
- Sifted 1 tsp icing sugar over the top.
I am now won over by marmalade and am looking forward to baking a full on chocolate marmalade cake.