- 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
Preheat the oven to 180C, gas mark 4 and place the loaf cases on a baking sheet.
Whisk the butter and sugar together in a bowl until pale and fluffy.
Whisk in the eggs, one at a time.
Gently whisk in the 100g marmalade.
Mix together the flours, baking powder and poppy seeds and stir into the butter mixture.
Fold in the almonds and spoon into the loaf cases.
Bake for 20-25 minutes until golden and cooked throughout.
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.