Ingredients
1½ cups cake flour
2 tsp. baking powder
1 cup castor sugar
3 eggs
1 cup thick natural yoghurt or buttermilk
zest of 1 lime
1/2 cup oil
6 Tbsp. Rhodes Lime Marmalade OR
6 Tbsp. Rhodes Orange Marmalade
2 Tbsp. boiling water
butter, for serving
Method
- Preheat the oven to 170°C and grease a medium size bread tin with oil.
- Line the tin with baking paper and grease again.
- Beat the flour, baking powder, castor sugar, eggs, yoghurt, lime zest and oil together until smooth.
- Pour into the prepared tin, spread evenly and bake for 50 minutes or until a skewer comes out clean from the centre.
- While the bread is baking, heat the marmalade and water to boiling point and simmer for several seconds.
- Prick the hot bread with a skewer and pour the syrup evenly over.
- Leave to stand for 15 minutes and turn out.
- Serve slightly warm with butter.
Useful Tips
- This bread freezes well.
- Cut into slices and arrange in an airtight container before freezing.
- Defrost in the fridge and allow to reach room temperature before serving.
- Pour the mixture into a greased muffin tin and bake marmalade cupcakes for tea time.
