Paddington Bear Marmalade Cakes
Made using pure fruit marmalade, these cakes would give Paddington Bear a rather zesty spring in his step – and you too, for that matter! Enjoy…
Ingredients
- 75g Yeo Valley Butter
- 50g caster sugar
- 2 eggs
- 150g pure fruit, no added sugar orange marmalade
- 200g wholemeal self-raising flour
- 1 tsp baking powder
- 25g ground almonds
- Grated zest of 2 oranges
- 125g Yeo Valley Natural Yogurt
OPTIONAL GLAZE
- 60g pure fruit, no added sugar orange marmalade
- 2 tbsp orange juice
Try it with...
Method
- Preheat the oven to 180°C/gas mark 4 and grease 8-10 small cake tins or muffin moulds.
- Place the butter and sugar in a bowl and beat until smooth and creamy. Beat the eggs and add to the mixture with the marmalade – mix thoroughly to combine. Stir together the flour, baking powder and ground almonds and add to the mixture with the orange zest, then gently stir in the Yogurt.
- Spoon the mixture into the tins and bake in the oven for 25-30 mins until golden brown.
- Warm the marmalade and orange juice for the glaze in a small pan until runny. Sieve to remove the rind then spoon or drizzle over the warm cakes. Serve warm with crème fraîche or leave to cool on a wire rack.
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