Mum's easy marmalade shortcake
Nici Wickes shares her mum's marmalade shortcake recipe. It's a delicious change from your normal sweet jam shortcake as it has a tang to it – and it’s very more-ish with a cup of tea or coffee
Aug 21, 2017 1:14am- Makes 24 piece
- 20 mins preparation
- 25 mins cooking
This recipe first appeared in New Zealand Woman's Weekly.
Follow New Zealand Woman's Weekly on Facebook, Instagram and sign up to their e-newsletter.
ingredients
- 125 gram butter
- 125 gram sugar
- 1 egg
- 175 gram flour
- 1 teaspoon baking powder
- 3/4 cup marmalade (see recipe tip)
- 1/4 cup extra flour
- 1/2 cup blanched almonds
method
- 1
Preheat oven to 180°C fan bake. Line a Swiss roll tin with baking paper.
- 2
Cream the butter and sugar until pale and creamy. Add the egg and beat again until well mixed. Sift in the flour and baking powder, then mix well.
- 3
Spoon out two-thirds of the mixture into the prepared tin and spread evenly, pressing it into the tin.
- 4
Pour or spoon over the marmalade and spread until it covers the base.
- 5
Flour your hands and roll spoonfuls of the remaining mixture into lengths and arrange in a lattice-like pattern over the marmalade. Scatter the almonds over the top and bake for 20-25 minutes or until golden.
- 6
Slice when cold and enjoy!
notes
- This cake is a good way to use up last season’s marmalade before you make a new batch. - Warm the marmalade to make it easier to spread. - Use fan-assisted bottom bake, which turns off the top oven element, if you have it. Marmalade contains a lot of sugar and burns easily when it gets too hot.