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Method:
Grease a 20 cm/8 in deep, round,
loose-bottomed cake tin (pan) and line with greased greaseproof
(waxed) paper. Put the self-raising flour in a bowl. Add 150 g/5 oz of
the butter or margarine and rub in with the fingertips. Stir in 150
g/5 oz/3 cup of the sugar and the mixed peel. Add the orange juice and
beaten eggs and mix to a soft, dropping consistency. Turn into the
prepared tin.
Rub the remaining butter into the plain flour. Stir in the remaining
sugar and the orange rind. Spread the melted marmalade over the top of
the uncooked cake, then sprinkle with the crumble mixture. Bake in a
preheated oven at 180°C/350°F/gas mark 4 for about 50 minutes until
cooked through. Cool slightly, then carefully remove from the tin and
serve warm with Classic Custard Sauce.
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