Hello everyone, the new week is upon us and to kick start it off, I’ve got a wonderful recipe for you. Recently, the lovely people at Mackays sent me a selection of marmalade in order to come up with something to celebrate the month of march and of course, marmalade.
I’ve never been a great lover of marmalade, I always found it a bit on the strong side, and so had come to the conclusion that I would leave it Paddington and his sandwiches. HOWEVER! Once I had tried the Mackays lemon and lime marmalade, I was hooked. It has such a great zesty, strong citrus flavour and is perfect for recipes like the one I’m about to share with you.
Spring is almost upon us, but the cold and dreary weather seems to remain, so I thought I would come up with something that would have the essence of summer, but still would be rather nice with a good old warming cup of tea. So without further ado, I present my lemon, lime and coconut drizzle loaf…enjoy!
For the cake:
- 200 g caster sugar
- 220 g self-raising flour
- 100 g butter
- 2 eggs, beaten
- 2 tsp vanilla
- 1 tsp baking powder
- 100 ml milk
- Zest of 1 lime
- 4 tbsp lemon & lime marmalade
- 25 g coconut, toasted
For the topping:
- 50 g caster sugar
- Juice of 1 lime + zest
- Juice of 1 lemon + zest
- 15 g coconut, toasted
- Preheat the oven to 180C/fan 160C/gas mark 4. Place the coconut for the cake into a small baking tray along with the coconut for the topping in a separate tray and toast for 5-8 mins, until lightly golden brown. Grease and line a 2lb loaf tin with baking parchment or use a loaf liner (much easier!).
- Sift together the flour and baking powder into a bowl and set aside.
- Add the butter and sugar to a large bowl and beat with an electric whisk until light and fluffy. Gradually add the beaten eggs, making sure the mixture does not curdle.
- Add the dry ingredients to the butter mixture and beat together. Then add the zests, coconut and marmalade, beating to combine. Finally, add the milk gradually while beating the mix.
- Pour into the prepared tin and beat in the oven for 40-45 minutes until the cake is golden, and a skewer inserted into the centre comes out clean.
- 10 minutes before the cake is ready to come out of the oven, begin making the topping; add the juice from the lemon and lime with 50g caster sugar to a small pan, bring it to the boil then simmer for 2 mins – make sure it doesn’t burn!
- When the cake comes out of the oven, pierce it with a knife, then pour over the hot syrup mixture. By doing so, it allows the cake to absorb it all the way through.
- Finally, scatter with the lemon and lime zest and toasted coconut and allow to finish cooling on a wire rack.