Sugar free jam & marmalade (technically they are fruit spreads, as they don't contain sugar) is made with fruit, grape juice & pectin. I love Meridian Wild Blueberry Spread & St Dalfour Strawberry Preserve. This recipe uses St Dalfour thick cut orange preserve (its marmalade, folks), which is available in most large supermarkets (hey, if I can find this in rural North Lincolnshire, you can find it. I'm not Yotam Ottolenghi demanding you source sparrow beaks & seventeen types of foraged twig for one sandwich here)
|Sticky, delicious & sugar free|
Sugar Free Marmalade Cake175g butter
150g St Dalfour Marmalade (other orange preserves are available)
225g self raising flour
You'll need a 20cm springform cake tin.
Preheat the oven to 180C/350F/G4. Cream the butter in a bowl & add the marmalade. Add the eggs one at a time. Fold in the flour. It should have a soft consistency that drops from the spoon. If its too thick, add a little milk. If its too thin, stir in a tablespoon of flour (or ground almonds). Pour into the prepared tin & bake for 45 - 55 minutes, or until a skewer poked into the middle comes out clean. Pretend you're in the Spanish Inquisition and cackle while you poke at your cake.
Turn out onto a wire rack & leave to cool. Spread some of the remaining marmalade on the top for a glossy finish. Eat with a cup of tea, trying not to get sticky fingers on your knitting
This is the kind of recipe that begs to be played around with. Substitute 30g of flour for cocoa powder & use black cherry or raspberry preserve. Or 30g of ground almonds and apricot preserve. The only thing I would suggest is use the darker preserves for chocolatey cakes and the paler ones for lighter sponges. Blueberry preserve in a pale cake comes out looking a bit weird. Not pink exactly, just a bit... wrong.