St Clement's Seville Orange Marmalade & Poppy Seed Cake

Ingredients:

• 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

Method:

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.