150g (5oz) butter or margarine, softened

150g (5oz) caster sugar, either white or golden

3 medium eggs, lightly beaten together

225g (8oz) self-raising flour

3 tbsp San Giuliano red grapefruit marmalade


Pre-heat the oven to 180C (350F). This is important for cakes, as the oven needs to be at the correct temperature when the cake goes in.

The rest of the recipe is a breeze. Cream the margarine or butter together with the sugar, either by hand or using an electric mixer.

Beat in the eggs with about a third of the flour. Fold in the remaining flour gently until you’ve got a thick and creamy batter.

Stir the marmalade gently into the mix.

Pour into the cake tin and put in the oven.

Bake for around an hour, checking after 45 minutes to make sure the top is not browning too quickly. If it is, cover loosely with foil and continue cooking.

The cake is ready when a toothpick inserted into its centre comes out clean, with no mixture adhering.

Makes 12 medium muffins


150g plain flour (a generous cup)
150g of whole wheat flour (a generous cup)
1 TBS baking powder
a large pinch of fine sea salt
280ml of milk (1 1/4 cups)
2 tsp freshly squeezed orange juice
1 large free range egg, beaten
4 TBS melted butter
150g of San Giuliano orange marmalade (1/2 cup)
plus a bit extra to top (optional)

Preheat the oven to 220*C/425*F. Butter a deep 12 cup muffin tin well, or line with paper liners. Set aside.

Whisk the flours, baking powder and sea salt together. Whisk the milk, orange juice, beaten egg, and melted butter together. Make a well in the centre of the flour and add the liquid ingredients. Mix together quickly, without over mixing. You want a coarse, slightly streaky batter. Stir the marmalade through with a fork to loosen and then fold it into the muffin batter. Spoon into the prepared muffin cups. Using a teaspoon dab some extra marmalade on top of the muffins. (optional)

Bake for 20 minutes, until well risen and golden brown. A toothpick inserted in the centre should come out clean.

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