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 ml orange juice
- 50 ml lemon juice
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 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
- 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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