Ingredients
- 150g butter, softened
- 150g caster sugar
- 2 large eggs
- 100g orange marmalade + 1 tbsp
- 100g self-raising white flour
- 75g plain wholemeal flour
- 1 tsp baking powder
- 2 tsp poppy seeds
- 25g toasted flaked almonds
- You will need 8 mini loaf cases
How to make it
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Preheat the oven to 180C, gas mark 4 and place the loaf cases on a baking sheet.
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Whisk the butter and sugar together in a bowl until pale and fluffy.
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Whisk in the eggs, one at a time.
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Gently whisk in the 100g marmalade.
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Mix together the flours, baking powder and poppy seeds and stir into the butter mixture.
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Fold in the almonds and spoon into the loaf cases.
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Bake for 20-25 minutes until golden and cooked throughout.
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Mix the remaining 1 tbsp marmalade with 1 tsp water and brush over the loaves while warm. Allow to cool.
Store in an airtight container. Alternatively, make ahead and freeze for added convenience.