Makes 1 small loaf
Ingredients: Enjoy a warm slice of this bread with a cup of tea.
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.
Ingredients: Enjoy a warm slice of this bread with a cup of tea.
- 375 ml (1 ½ cups) cake flour
- 10ml (2 t) baking powder
- 250ml (1 cup) castor sugar
- 3 eggs
- 250ml (1 cup) thick natural yoghurt
- zest of 1 lime
- 125ml (1/2 cup) oil
- 90ml (6 Tbsp) Rhodes Lime Marmalade
- 30ml (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.
