Sometimes we have marmalade both my husband and I have forgotten for a while. And sometimes my lemon tree produced too many lemons and I made lemon marmalade before getting bad. This is a great way of taking advantage of marmalade. I sometimes bake in a muffin pan. Please change the amount of sugar depending on the sweetness of your jam.
Ingredients (for 20-21cm loaf pan)
240g of plain flour, sifted
1 teaspoon of baking powder, sifted
100g of sugar
4 eggs, at room temperature
200g of butter, at room temperature
200g of marmalade *lemon and orange works well, and any kind should be good such as berries.
Instruction
1. Heat oven to 170C. Grease a loaf pan and line with parchment paper.
2. Mix and smooth marmalade well in a small bawl.
3. Put butter and sugar into a large bowl and beat together with an electric mixer until it becomes pale and fluffy.
4. Lightly whisk eggs in a small bowl. Add the egg little by little to 3 and whisk well with an electric mixer, and repeat this 8-10 times. The amount of egg adding at the very first time should be very little, it should be about a teaspoonful of egg for the first time to the third time and a tablespoonful for the remaining times. Otherwise the mixture will be separated.
5. Add half of the sifted plain flour and baking powder to 4, and mix lightly with a spatula.
6. Add marmalade to 5 and mix.
7. Add the remaining flour and mix lightly with a spatula.
8. Pour the mixture into the loaf pan, and smooth and flatten the top surface. And drop the loaf pan from about 10cm height, this will remove air bubbles in the mixture.
9. Bake about for 50-60 mins, or until the cake is baked. If you bake in a muffin pan, bake for 20 mins.