Marmalade teabread

Name: Marmalade teabread
Ingredients: 60 ml/4 tbsp glacé icing, to decorate; shreds of orange and lemon rind, to decorate; 60 ml/4 tbsp chunky orange marmalade; about 45 ml/3 tbsp milk; 50 g/2 oz/¼ cup soft light brown sugar; 1 egg, lightly beaten; 5 ml/1 tsp baking powder; 6.25 ml/1¼ tsp ground cinnamon; shreds of orange and lemon rind, to decorate; shreds of orange and lemon rind, to decorate; 100 g/3¾ oz/7 tbsp butter, diced, plus extra for greasing; 200 g/7 oz/1¾ cups plain (all-purpose) flour

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Chunky orange marmalade adds a touch of citrus zest to this spicy teabread. It is so quick and easy to make and perfect for serving with a cup of tea. Keep this cake for up to three days in an airtight container, or freeze it for up to two months wrapped in foil.

Ingredients

100 g/3¾ oz/7 tbsp butter, diced, plus extra for greasing
200

Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 450 g/1 lb