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SASKO CITRUS CAKE WITH MARMALADE GLAZE
1 hour
6 - 8
INGREDIENTS
Metric
Imperial
For the cake:
250 g
butter, softened
330 g
caster sugar
4
eggs
300 g
SASKO CAKE WHEAT FLOUR
1 tsp
baking powder
1/2 tsp
baking soda
125 m
l orange juice
50 ml
lemon juice
1 tbsp
orange zest
1 tbsp
lemon zest
For the marmalade glaze:
200 ml
marmalade
1 tsp
lemon juice
For the cake:
8.82 oz
butter, softened
11.64 oz
caster sugar
4
eggs
10.58 oz
SASKO CAKE WHEAT FLOUR
1 tsp
baking powder
1/2 tsp
baking soda
4.23 oz
orange juice
1.69 oz
lemon juice
1 tbsp
orange zest
1 tbsp
lemon zest
For the marmalade glaze:
6.76 oz
marmalade
1 tsp
lemon juice
METHOD
Preheat the oven to 160°C.
Grease a bundt cake tin with non-stick spray and set aside.
Beat the butter, caster sugar and zest in a bowl with an electric mixer until light and fluffy.
Slowly start adding the eggs, one at a time, mixing well in between each addition.
Sift together
SASKO CAKE WHEAT FLOUR
, baking powder and baking soda.
Fold in the sifted flour and juices in two batches.
Spread the mixture into the cake tin and bake for 45 – 50 minutes.
Remove the cake from the oven and let it cool in the tin before transferring onto a cooling rack.
While the cake is in the oven, make the glaze by heating the marmalade and lemon juice in a small pot. Let it cool slightly.
As soon as the cake has cooled down completely, spread the marmalade glaze evenly over the top.
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