Lemon and Orange Marmalade Cake

Lemon and Orange Marmalade Cake

Serves 8-12

225g self-raising flour OR 110g rice flour, 55g cornflour, 55g ground almonds and 2tsp gluten-free baking powder (for gluten allergies)

110g butter OR dairy-free margarine (for dairy allergies)

110g caster sugar

Grated rind of 1 lemon

Grated rind of 1 orange

1tsp mixed spice (check for wheat flour)

55g raisins

55g mixed peel

half tsp salt

1tbsp lemon juice

2tbsp chunky marmalade

175ml oz milk OR dairy-free milk (for dairy allergies) OR 3 beaten eggs (for gluten allergies, to bind)

1tbsp demerara sugar

Icing sugar (optional)

Preheat the oven to 180C/gas mark 4. Grease a 900g/2lb loaf tin, line with greaseproof paper and brush with oil.

In a mixing bowl, rub the butter (or margarine) into the flour, until the mixture resembles coarse breadcrumbs.

Add the caster sugar, lemon and orange rind, mixed spice, raisins, mixed peel and salt and mix well.

In a separate bowl, mix the lemon juice with the marmalade.

Working quickly (to make the most of the raising agents), pour the milk (or beaten eggs) and the lemon juice and marmalade mixture into the cake ingredients and stir until all the ingredients are well mixed.

The cake mixture should be soft enough to fall slowly from a spoon. Add a little more milk if necessary.

Spoon the cake mixture into the prepared tin. Level the surface with the back of a spoon, sprinkle with the demerara sugar and bake for 40 minutes.

Reduce the oven temperature to 160C/gas mark 3 and bake for a further 20 minutes, or until the centre of the cake is firm and a skewer inserted into the centre comes out clean.

Leave the cake to cool for 10 minutes in the tin before turning it out onto a wire rack.

If you wish, drizzle the cake with drizzle icing.

The cake can be stored in an airtight container for up to one week or frozen (un-iced).