St Clement's Seville Orange Marmalade & Poppy Seed Cake



  • 170g (6 oz) unsalted butter, plus extra for greasing
  • 300g (10 ½ oz) caster sugar
  • 1 lemon, juiced and zested
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 280g (10 oz) plain flour
  • 1 tablespoon poppy seeds, plus extra for topping
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 240ml (8 fl oz) whole milk

    For the glaze:
  • 240g (8 oz) icing sugar
    60g (2 oz) crème fraîche
  • the juice of the zested lemon
  • 3 tablespoons Roots & Wings Organic Seville Orange Marmalade


Preheat the oven to 180C/ 350F/Gas 4. Line and grease a 22 cm 9 inch baking tin.
Cream together the butter, sugar and lemon zest. Then add each egg one at a time, mixing well after each addition. Stir in the vanilla, flour, poppy seeds, baking powder, bicarbonate of soda and salt. Finally pour in the milk and mix - don't worry if the batter looks a little lumpy. Tip into the baking tin and bake for 30 to 40 minutes, or until a skewer comes out clean. Allow to cool to 10 minutes and then remove from the tin.

To make the glaze, sieve the icing sugar into a bowl and stir through the crème fraîche, lemon juice and Marmalade, mixing until it's smooth. Pour this over the cooled cake and sprinkle with poppy seeds.