Lemon marmalade sticky cake

Using the newly made Majorca lemon marmalade to make this dessert. Winter is when you can easily find sticky rice flour, to make Chinese new year cakes. I like to use it to make western cakes, just for a change, for a different texture.

 

Majorca lemon marmalade cake

Line the bottom of a baking tin with grease proof paper

butter 150gm

eggs 3

sugar 60

pinch of salt

sticky rice flour 100

baking powder 1 teaspoon

1. Cream soft butter with eggs, sugar and salt until pale.

2. Gently fold in sticky rice flour and baking powder, it should be a thick pouring consistency, if too thick, add water or liqueur.

3. Pour mixture into baking tin, bake at 170˚C until top light golden, depending on thickness, around 20-30 minutes, more golden more short. 

sticky rice flour cake

4. Remove cake from tin, when cool, spread lemon marmalade on top. The cake has a slightly chewy texture.