Two soft and smooth moist light chocolate sponges sandwiched with a mix of marmalade and cream. This delicious marmalade cream cake is ideal for either afternoon tea or dessert.
Cream the butter with the sugar until light and fluffy.
170 g unsalted butter, 120 g golden caster sugar
Add the golden syrup and cream some more.
2 tbsp golden syrup
Beat in the eggs, one by one.
3 large eggs
Chop a few of the thicker strands of marmalade from the three tablespoons below and add them to the mix.
Sift in the flour, baking powder, salt and cocoa powder and stir into the mix, followed by the yoghurt.
120 g wholemeal spelt flour, 60 g buckwheat flour, 1 tsp baking powder, ¼ tsp fine sea or rock salt, 2 tbsp cocoa powder, 2 tbsp Greek yoghurt
Divide the mixture between two 20cm round silicone cake moulds or lined tins and bake in a preheated oven for 20 minutes at 180℃ (160℃ fan, 350℉, Gas 4).
Leave to cool for ten minutes, then turn out onto a wire rack to cool completely.
Marmalade Cream
Whisk the cream until soft peaks form.
150 ml double cream (heavy cream)
Stir in the remaining marmalade.
3 tbsp marmalade
Use this to sandwich the two cooled cakes together.
Sift the icing sugar over the top.
1 tsp icing sugar
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.