The smell of baking

You cannot beat the smell of baking.  There is something so comforting about the aroma of bread and cakes wafting from a warm oven.  And the fug of condensation on the windows on a cold November baking day instantly transports me back to my childhood.  I remember baking with the children when they were small, and then not so small - they have inherited my love of the mixing bowl and wooden spoon.

There is always a cake in our house, rarely elaborate, but a welcome addition to a cup of tea and always, but always a key part of packed lunches.

The thinking behind this one was triggered by the unexpected treat of Jaffa cakes in the workshops, brought in by Carl, and Neil's sudden whim for toast and marmalade late one evening.
Apparently marmalade sales are on the decline, but there seems to be an ever growing band of marmalade makers, so it would appear that news of its demise is greatly exaggerated.  We are very partial to home made marmalade here, tangy and not over sweet, and definitely containing peel!

Not only have slices of this been wrapped in beeswax wrap for packed lunches, it has also been dressed up with poached quince and Greek yogurt as a dessert.

120g butter
120g orange marmalade, something robust and dark is best
2 nubbles of preserved ginger, chopped
1 teaspoon crushed fennel seeds
2 eggs
120g self raising flour

Pre-heat the  oven to 165ºC 
Cream the butter and marmalade with the chopped ginger.  Beat in the eggs and then fold in the flour and fennel seeds.

Spoon the mixture into a greased 1lb loaf tin and place in the oven.
Cook for around 30 minutes, until a skewer inserted in the centre of the cake comes out clean.
Turn out on to a cooling rack.

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