Marmalade Sponge Traybake
180g unsalted butter, diced
180g golden caster sugar
5 tbsp orange juice
250g self raising flour
- Preheat oven to 160 fan/Gas mark 4/180c and grease a 23cm round or similar sized rectangular tin.
- Cream the butter and sugar together until pale, then incorporate the eggs and juice. Don't worry if the mix appears curdled. Stir in the flour and then the marmalade.
- Pour into tin and smooth the surface and bake for 50 minutes until skewer comes out clean.
- Leave to cool in the tin then cut into squares.