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Ingredients

Metric
Imperial

For the cake:

  • 250 g butter, softened
  • 330 g caster sugar
  • 4 eggs
  • 300 g SASKO CAKE WHEAT FLOUR
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 125 ml orange juice
  • 50 ml lemon juice
  • 1 tbsp orange zest
  • 1 tbsp lemon zest

For the marmalade glaze:

  • 200 ml marmalade
  • 1 tsp lemon juice

For the cake:

  • 8.82 oz butter, softened
  • 11.64 oz caster sugar
  • 4 eggs
  • 10.58 oz SASKO CAKE WHEAT FLOUR
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4.23 oz orange juice
  • 1.69 oz lemon juice
  • 1 tbsp orange zest
  • 1 tbsp lemon zest

For the marmalade glaze:

  • 6.76 oz marmalade
  • 1 tsp lemon juice

Method

  1. Preheat the oven to 160°C.
  2. Grease a bundt cake tin with non-stick spray and set aside.
  3. Beat the butter, caster sugar and zest in a bowl with an electric mixer until light and fluffy.
  4. Slowly start adding the eggs, one at a time, mixing well in between each addition.
  5. Sift together SASKO CAKE WHEAT FLOUR, baking powder and baking soda.
  6. Fold in the sifted flour and juices in two batches.
  7. Spread the mixture into the cake tin and bake for 45 – 50 minutes.
  8. Remove the cake from the oven and let it cool in the tin before transferring onto a cooling rack.
  9. While the cake is in the oven, make the glaze by heating the marmalade and lemon juice in a small pot. Let it cool slightly.
  10. As soon as the cake has cooled down completely, spread the marmalade glaze evenly over the top.

Ingredients

For the cake:

  • 250 g butter, softened
  • 330 g caster sugar
  • 4 eggs
  • 300 g SASKO CAKE WHEAT FLOUR
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 125 ml orange juice
  • 50 ml lemon juice
  • 1 tbsp orange zest
  • 1 tbsp lemon zest

For the marmalade glaze:

  • 200 ml marmalade
  • 1 tsp lemon juice

Method

  1. Preheat the oven to 160°C.
  2. Grease a bundt cake tin with non-stick spray and set aside.
  3. Beat the butter, caster sugar and zest in a bowl with an electric mixer until light and fluffy.
  4. Slowly start adding the eggs, one at a time, mixing well in between each addition.
  5. Sift together SASKO CAKE WHEAT FLOUR, baking powder and baking soda.
  6. Fold in the sifted flour and juices in two batches.
  7. Spread the mixture into the cake tin and bake for 45 – 50 minutes.
  8. Remove the cake from the oven and let it cool in the tin before transferring onto a cooling rack.
  9. While the cake is in the oven, make the glaze by heating the marmalade and lemon juice in a small pot. Let it cool slightly.
  10. As soon as the cake has cooled down completely, spread the marmalade glaze evenly over the top.

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