Poppy Seed and Marmalade Traybake
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Makes 24 pieces
- 55g poppy seeds
- 6 tbsp orange juice
- 225g soft margarine
- 225g caster sugar
- 4 free range eggs
- 300g self raising flour
- 1 orange, zested
- 150g thick cut marmalade
- 55g butter, melted
- 2 tbsp orange juice
- 225g icing sugar
Preparation Time: 23 minutes. Cooking Time: 37 minutes.
- Line an AGA half size roasting tin with Bake-O-Glide.
- Place the poppy seeds and orange juice into a small saucepan and bring to the boil on the boiling plate, hotplate on boiling setting or induction on high. Stir and allow to cool.
- Place the margarine, sugar, eggs, flour, orange rind and marmalade into a large basin and beat together using an electric mixer or wooden spoon until light and fluffy.
- Slide the roasting tin onto the third set of runners in the baking oven and cook for about 35-40 minutes until golden and cooked.
- Add the poppy seeds and mix thoroughly.
- Place the mixture in the prepared tin and smooth over the top.
- Bake in the oven. CAST OVEN: Slide the roasting tin onto the third runners. FAN OVEN: preheated to B4/160°C/325°F. Bake for about 35-40 minutes until golden and springy.
- Allow to cool for 20 minutes in the tin. Remove the tin and Bake-O-Glide. Place on a cooling rack until cold.
- To make the icing, place the melted butter, half of the remaining orange juice and orange zest into a bowl. Gradually add the icing sugar and beat together until smooth. Add more orange juice if needed.
- Spread the icing on the cake, create a pattern with a palette knife. The icing thickens on cooling.
