Island Life Magazine Ltd April/May 2018 | Page 117

Food and drink
Orange Marmalade Cake
Recipe by Ventnor Botanic Gardens
Ingredients Method
For the sponge: For the sponge:
4 Eggs 1. Pre heat oven to 180° degrees.
200g Caster sugar 2. Beat eggs and add to caster
sugar, self-raising flour, butter,
milk and baking powder.
200g Butter (room temperature)
200g Self-raising flour
2 tsp Milk
1 tsp Baking powder
50ml of Ventnor Botanic Garden’s
Marmalade Syrup
For the orange butter cream:
6 tbsp Butter, softened
250g Icing sugar
2 tbsp Orange juice
1 tsp Vanilla extract
1 tsp Grated orange zest
3. Mix using a flat spoon by hand
until mixture starts to come
together.
4. Gradually add in VBG
Marmalade Syrup, constantly
stirring.
5. Finish mixing using an
electric mixture until a batter
consistency is achieved.
6. Add mixture to 10 inch cake tin
and put in oven for 20 minutes
until the sponge has risen and
is golden brown.
7. The chef recommends
decorating with orange butter
cream and fresh orange slices.
For the orange butter cream:
8. Cream butter until smooth.
9. Gradually beat in icing sugar.
Beat until light and fluffy.
10. Beat in two tablespoons
orange juice to bring to
spreading consistency.
11. Stir in vanilla and one teaspoon
orange zest. Spread over
cooled cake.
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