Camilla revamps a recipe from her childhood to suit both adults' and children's tastes. Dark chocolate chips added to her grandmother's marmalade cakes make the perfect tea time treat.
When a little bird told me that it was National Marmalade Week
this week (1 - 8 March) I immediately thought of my grandmother's Marmalade Cakes. As a child the cake stand would always come out when we visited and often there would be home made Marmalade and Butterfly Cakes on it. I know I ate them but they never really set my taste buds on fire so I decided, after an evening chatting on Twitter, that dark chocolate was what they needed. It seems that the chocolate and orange combo is exceedingly popular and is indeed one of the most searched for terms on my blog!
After a bit of experimentation with amounts of marmalade and chocolate I came up with these yummy Chocolate Chip Marmalade Cakes which have just the right amount of orange tang from the marmalade and icing made with freshly squeezed orange juice which contrast beautifully with the dark chocolate chips. The cakes are moist and gooey due to the addition of an added blob of marmalade on the cakes just before baking – perfect for your morning coffee or afternoon cup of tea.
When my kids got back from school they couldn’t wait to try my cakes and I’m pleased to say they went down very well as they don’t usually eat marmalade! They insisted on having a cake in their packed lunches the following day so I will definitely be making these again.
Chocolate Chip Marmalade Cakes
125g Unsalted butter, softened or buttery spread
125g Caster sugar
2 Large eggs
125g Self raising flour
1 tsp Baking powder
Pinch of salt
1 – 3 tbsp Semi-skimmed milk
50g Dark chocolate, chopped into small chunks
100g Good quality orange marmalade (with peel) + extra for spooning on
80g Icing sugar
1 tbsp Freshly squeezed orange juice
Preheat the oven to 180°.
Line a 12 bun tray with 12 paper cake cases.
Put all the ingredients (except the milk, marmalade and chocolate) into a cake mixer and mix at high speed until well combined.
Add enough milk to make a flowing cake batter. Fold in the chocolate and marmalade.
Divide the batter between the 12 cake cases. Place ¼ tsp of marmalade on top of each cake.
Bake in the oven for 20 – 25 minutes until they spring back to touch.
Allow to cool on a rack. Mix the icing sugar and orange juice together and decorate the cakes once cool.