Marmalade Loaf
This is a hug in the shape of a loaf tin, reassuring in only the way an old-school reliable pantry cake can be. I say pantry cake because mostly I have all the ingredients in the pantry, even if that is a set of drawers in my small, city apartment.
I’ve realised that most of my sweet baking recipes skew towards the puritanical. There’s no perceived virtue in this, just where my tastes naturally land. If you’re searching for decadent, chocolatey over-the-topness, then you are welcome to seek alternate baking inspiration elsewhere. A sprinkle of flaked almonds or a gentle glaze are as wild as I get on the sweet front.
ingredients
- 2 tbsp honey
- 3 tbsp marmalade
- 110g caster sugar
- 300g plain flour
- 1 tsp bicarb soda
- 1 cup milk
- 1/3 cup flaked almonds – optional
Preheat oven to 180 degrees Celsius.
Heat honey and marmalade together in the microwave or in a small pan and stir well.
Sift together the dry ingredients in a bowl then pour the honey mixture and milk over this. Stir until just combined and transfer to a lined loaf tin. Sprinkle flaked almonds over the batter if using.
Bake for 45-50 minutes, or until a skewer comes out clean. I have also made these in mini loaf sizes (8 portions) and baked them for 20-22 minutes or until cooked.