Use a good quality marmalade for this that you like eating; could be bitter or tawny fine cut or coarse cut. If its coarse cut chop it into smaller pieces before adding it to the cake.
- 200 g unsalted butter, softened
- 4 tablespoons light brown sugar
- 175 g granulated or castor sugar
- 7 tablespoons thick cut marmalade finely chopped
- 4 large cage free organic eggs lightly beaten
- 200 g maida or all purpose flour
- 2 tsp baking powder
- 25 g white or black poppy seeds also called khus khus
- 1 teaspoon cinnamon powder (or allspice or cloves)
- 1/2 tsp powdered nutmeg or cardamom
- 3/4 cup flaked almonds
- For the glaze cook until thick and syrupy(optional)
- 1 cup water
- 1 cup fine or bitter coarse cut marmalade
- 1/2 cup orange juice
- juice of one lemon
- zest of one lemon
Preheat oven to 350F and prepare lowest rung. Place another baking tray right at the top. This will prevent the almonds in the cake browning too quickly.
Sift flour and baking powder together. Grease a 9 inch cake pan with a little butter. Then line the bottom with parchment.
Cream butter and both sugars until soft and fluffy with a hand mixer or in a stand mixer on medium speed. Add beaten eggs a little at a time and beat again. Add poppy seeds and marmalade and beat to incorporate. Add flour and baking powder in 3 batches and beat on a lower speed until just incorporated. Do not over beat.
Pour into cake pan and smoothen the top. Scatter almonds all over the top of the cake. Press the almonds down gently into the batter so they settle evenly. Bake 35 minutes. Remove top tray and bake another 5-10 minutes until a toothpick inserted in the center of the cake come out clean. Let cake cool 20 minutes then unmold on to a serving tray. While it is still warm pour the warm glaze over it. Serve with tea or coffee.