Nici Wickes: Little marmalade cakes

Little marmalade cakes   These light and buttery cakes are perfect using up marmalade. Quick and easy the marmalade flavour is perfect incorporated into a cake.   Makes 12   Ingredients: 170g butter, softened, plus more for greasing muffin tins  1 cup sugar  2 large eggs  2 cups plain flour  1 tbsp marmalade   1 cup milk stirred with 1 tbsp lemon juice  1 tsp baking soda    Topping  ½ cup brown sugar   ¼ cup marmalade   1 tbsp orange juice     Method Preheat the oven to 180 C. Grease 12-hole muffin tin. Line each with small squares of baking paper.   Cream butter and sugar until light and fluffy.  Add eggs one at a time and continue beating until well-combined. Don’t worry if it curdles.   Sift in flour and add in marmalade and beat gently until just combined.   In a cup combine milk and lemon juice and wait until is curdles – about 30 seconds. Stir in baking soda and add to cake batter. Mix until just combined.   Fill each hole to two-thirds with the batter. Bake for 15-18 minutes until light brown and spring back to the touch.   Make topping by melting brown sugar with marmalade and orange juice.  As soon as the muffins are cooled to warm, gently loosen from muffin holes and then spoon over glaze.   LISTEN ABOVESee omnystudio.com/listener for privacy information.