Gloverly Cupcakes

We are away for Easter this year as it’s our Grandma’s 90th Birthday, so I thought I’d make an Easter cake a couple of weeks early for a weekend treat when we had friends staying. I loved the sound of this spiced marmalade bundt cake from the Waitrose newspaper a while ago, so thought I would give it a go. I had planned to make an Easter cake last year, but unfortunately ended up spending Easter in hospital with pneumonia, so this year I really wanted to make something special. Click

I had seen an Easter cake designed by Carlos Lischetti and thought it was brilliant, the original design can be found here. I changed the colour theme to put my own take on it.

The original recipe from Martha Collison can be found here. I used the cake recipe, but baked it in a square cake tin and a small round on. Then sandwiched it together with marmalade and orange butter cream, instead of the glaze and icing.

For the cake
180g butter
175g plain flour
225g caster sugar
2 tsp baking powder
75g ground almonds
1.5 tsp mixed spice
3 medium eggs
100g marmalade
Zest 1 large orange

Pre-heat the oven to 170. Grease a 1.5l bundt tin really well with butter and lightly dust with flour.

To make the cake cream the butter and sugar together using a stand mixer or hand held whisk, till light and fluffy – about 5 mins.

In a small bowl mix together the flour, baking powder, ground almonds and mixed spice.

Add the eggs to the creamed butter one at a time mixing well after each addition. Add a tbsp of dry mix between each egg to prevent the mixture from curdling. Then add the remaining flour and mix well.

Place 100g marmalade in a small bowl and stir until loosened slightly. Spoon the marmalade and orange zest into the batter and mix to combine.

Pour the batter into the prepared tin and bake for 40-45 minutes till a skewer inserted comes out clean. Leave to cool in the tin for 10-15 minutes. Then run a plastic knife or spatula around the edges and turn out onto a cooling rack.

For the butter cream

500g icing sugar

zest of 2 oranges

160g butter

50ml milk

To make the buttercream, using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter and orange zest on a low speed until fully combined and the mixture is still powdery in texture.

Gradually add the milk and, once this has been incorporated, increase the speed to high and whisk until light and fluffy.