A delicious and straightforward recipe, perfect for afternoon tea. The sweet and tart apples go really well with the bitterness from the marmalade. Fair warning though, it is far too easy to devour this cake – try and save some for tomorrow!
A note on baking, because of the high egg content in the batter, the cake tends to ‘bake’ quickly. In the latter stages of baking, keep a close eye on your loaf.
Serves 6 – 8
- 75g Butter, softened
- 200g Self-raising flour
- 100g Soft, light brown sugar
- 3 Cox apples
- 3 Eggs, beaten
- 2 tbsp Orange marmalade
- 2 tbsp Demerara sugar
- Preheat the oven to 160 C (fan) and line a 900g loaf tin with baking paper.
- In a large mixing bowl, rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and stir to combine.
- Reserving half an apple, but the remaining fruit into 1 cm dice. Mix this into the flour, butter and sugar.
- Add the eggs and 1 tbsp of the marmalade to the mixture and stir until it’s evenly combined.
- Pour the mixture into your prepared loaf tin and smooth it down. Thinly slice the remaining apple and spread out on top of the loaf. Sprinkle the loaf with demerara sugar.
- Bake in the oven for 50 – 60 minutes until the loaf is golden brown, well risen and the centre is firm to the touch. If you’re still unsure, poke a skewer into the centre, if it comes out clean, it’s ready to come out.
- Lift the loaf out of the tin and allow to cool completely on a wire rack.
- Meanwhile, gently reheat the remaining marmalade until it loosens. Brush this over the cooled loaf.