Little marmalade cakes

MAKES 12

These light and buttery cakes are perfect for serving on Mother’s Day. They’re so quick and easy to make that even young children can give them a try.

170g butter, softened, plus more for greasing the muffin tins

1 cup sugar

2 large eggs

2 cups plain flour

1 tbsp marmalade

1 cup milk

1 tbsp lemon juice

1 tsp baking soda TOPPING

½ cup brown sugar

¼ cup marmalade

1 tbsp orange juice

1 Preheat oven to 180°C. Grease a 12-hole muffin tin. Line each with small squares of baking paper.

2 Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and continue beating until well combined. Don’t worry if the mixture curdles.

3 Sift in the flour and add the marmalade. Beat gently until just combined. 4 In a cup, combine the milk and lemon juice, then leave for 1-2 minutes to curdle. Stir in the baking soda and add to the batter. Mix until just combined.

5 Fill each muffin hole to twothirds. Bake for 15-18 minutes until light brown and spring back when touched.

6 For the topping, melt the brown sugar with the marmalade and orange juice.

7 As soon as the muffins are cooled to warm, gently loosen from the tin, then spoon over the topping.