For the cakes:
50g caster sugar
2 eggs, beaten
125g Duerr’s Seville Orange Marmalade (we used thin cut)
100g self raising flour
½tsp baking powder
For the filling:
100g Duerr’s Seville Orange Marmalade (we used thin cut)
For the icing:
100g Duerr’s Seville Orange Marmalade, thin cut
250g icing sugar, sifted
30g cocoa powder, sifted
1. Pre-heat the oven to 190ºC/170ºC fan/Gas 5.
2. Fill a muffin tray with paper cases.
3. Using an electric hand whisk, cream the butter and sugar until pale then add the egg, a little at a time, whisking in between each addtion. After you have added about half of the egg, add a spoonful of the flour to stop the mixture from curdling. Once all the egg is incorporated, add the marmalade and stir with a metal spoon, then fold in the flour and baking powder.
4. Divide the mixture between the paper cases and bake for 10-15 minutes until golden.
5. Allow to cool then scoop out a piece from the top of each cake, place a teaspoonful of marmalade in the hollow and replace the tops.
6. Make the icing. Melt the butter and marmalade in a pan over low heat or in the microwave, then stir in the icing sugar and cocoa powder and mix well. Add the milk if the mixture is a little stiff. Smooth the icing over the top of the cakes using a butter knife or palette knife.
Recipe courtesy of Duerr's