Orange Marmalade Cake with Crunchy Topping

Ingredients

• 1 2/3 cups self-raising flour
• 1/2 tsp mixed spice
• 1/2 cup caster sugar
• Zest of one orange and one lemon
• 150g butter
• 2 eggs, lightly beaten
• 1/2 cup Beerenberg Orange Marmalade 
• 1/2 cup Buttermilk (or milk soured with a squeeze of lemon)

For the streusel topping:

• 1/2 cup brown sugar
• 1/2 cup plain flour
• 1/2 teaspoons ground cinnamon
• 1/4 cup butter, cubed

Method:

The perfect afternoon tea cake; serve this with a mug of strong earl grey tea and some good company.

Preheat oven to 160C and line a 22cm ring or round tin with parchment paper. Combine the flour, spice, sugar and zests in a large bowl and make a well in the centre. Meanwhile, melt the butter with the marmalade in a small saucepan. Remove from heat, stir in the eggs and buttermilk then pour this into the bowl of dry ingredients. Gently fold to combine then transfer the mixture to your prepared tin.

Mix together the streusel topping ingredients, rubbing the butter in until mixture resembles coarse breadcrumbs then sprinkle over the uncooked cake. Transfer to oven for 45 minutes or until cooked through. Let rest in the tin for 5 minutes before turning out to a rack to cool completely.