Wednesday, 25 September 2013

Wholemeal Victoria teabread

The second cake I've made for a coffee morning. The marmalade touch and the wholemeal flour makes it suitable as a cake to be eaten in the morning (it's virtually a breakfast cake!)

Begin by combining 2 eggs, 100g butter, 100g caster sugar, 50g wholemeal self-raising flour, 50g self-raising flour and the grated zest of an orange. Pour into a lined 900g loaf tin.


Bake at 180 degrees C (160 fan) for about 40-50 mins until it is well risen and a squewer comes out clean. 



Leave to cool and make the icing. Combine 75g icing sugar, 25g butter and 1 heaped tbsp thin strip marmalade. 



Whisk til smooth.



Cover the cool cake with the icing and refrigerate to set.


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