Ingredients:
Butter or margarine 225g,Marmalade, thick-cut (sweet apple) 3tbsp, Brown sugar 225gm
Eggs, lightly beaten 4 eggs ,White flour225g, Ground cinnamon powder 1½tsp, Grated nutmeg as needed, Chopped walnuts 100gm
For the Glace Icing:
Icing sugar, sifted 225gLemon juice 1tsp Orange juice1½tbsp Grated Orange rind to decorate .
Butter or margarine 225g,Marmalade, thick-cut (sweet apple) 3tbsp, Brown sugar 225gm
Eggs, lightly beaten 4 eggs ,White flour225g, Ground cinnamon powder 1½tsp, Grated nutmeg as needed, Chopped walnuts 100gm
For the Glace Icing:
Icing sugar, sifted 225gLemon juice 1tsp Orange juice1½tbsp Grated Orange rind to decorate .
Preparation:
Line and grease a 20-cm/ 8-in, square cake tin. Cream the butter or margarine, marmalade and sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, the cinnamon and nutmeg, then fold in the walnuts.
Spoon into the prepared tin, level the top and heat the oven before using. Bake in a moderate oven (temperature 160c to 180c) for 1½ hours or until a skewer inserted into the center comes out clean and dry.
Cool in the tin for 5 minutes before tuning out in a wire rack to cool completely.
Beat the ingredients for the Glace Icing together until smooth. Pour the icing over the top of the cake and allow drizzling down the sides.
Place the cake in the fridge and decorate with orange rind.
Line and grease a 20-cm/ 8-in, square cake tin. Cream the butter or margarine, marmalade and sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling. Fold in the remaining flour, the cinnamon and nutmeg, then fold in the walnuts.
Spoon into the prepared tin, level the top and heat the oven before using. Bake in a moderate oven (temperature 160c to 180c) for 1½ hours or until a skewer inserted into the center comes out clean and dry.
Cool in the tin for 5 minutes before tuning out in a wire rack to cool completely.
Beat the ingredients for the Glace Icing together until smooth. Pour the icing over the top of the cake and allow drizzling down the sides.
Place the cake in the fridge and decorate with orange rind.
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