This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
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!
Note
- 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.
