MARMALADE

So my first attempt at marmalade wasnt great!! I got a bit distracted and left it in the pan too long and it started to burn, it's still edible but the second batch is much better thankfully.

4 Seville Oranges plus juice of one extra orange
approx 1kg sugar
1.7 litres water

You will need to weigh the oranges to begin with and double this weight is the amount of sugar you will need later.

Halve the oranges and squeeze out all the juice.
Scoop out all the pulp and pips into a square of muslin laid over a sieve and tie the muslin up.
Finely slice all the pith and skin (you can use a food processor for this if you have one).
Put the water, muslin bag and the sliced skin into a pan and simmer uncovered for about 1 and a half to 2 hours, the skin will need to be really soft.
Remove the muslin bag and squeeze it against the side of a sieve to get the last juice and pectin out(this helps the marmalade to set)
You can throw the contents of the muslin bag away now.

Put 2 or 3 small dishes or egg cups in the freezer.
Add the sugar weighed out previously and on a low heat leave the sugar to dissolve, stir occasionally.BE careful not to let it boil until the sugar has completely dissolved.
Increase the heat and bring to a boil without stirring after 10mins check for the setting point.
To do this take the marmalade off the heat and take a small amount out and put onto a small dish from the freezer. Push the liquid with your finger and if it wrinkles slightly and doesnt run back it's set.
You may need to do this several times (returning the pan to the heat and boiling for another 2 minutes) to ensure you don't miss the setting point.
Once its at its setting point stir in the juice of one seville orange to give it an extra kick.
Leave to cool for 10mins. Remove the scum from the top and ladle into sterilised jars.

LEMON CURD CAKE

This is a Victoria Sponge with a lemon flavour and a lemon and cream filling.

225g butter, softened
225g caster sugar
4 eggs
225g self raising flour, sieved
zest of 1 lemon
juice of 2 lemons
icing sugar
300ml double cream
jar of lemon curd

Cream together the butter and sugar and add one egg and one tablespoon of the flour, repeat with the eggs and flour and then incorporate the rest of the flour.
Add the zest of a lemon and the juice to loosen the mixture to a smooth dropping consistency.
Grease and line 2 20cm cake tins and pour half the mixture into each tin.
Bake at 170 degrees C for 20mins or until a skewer comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Once the cake is cool, spread a generous layer of lemon curd over the top of one cake and the bottom of the other.
With a whisk whip the cream until it forms soft peaks. Spoon the cream onto the bottom layer of the cake and carefully put the top cake on. Dust with icing sugar.