225g (8oz) self raising flour
2.5m1 (1/2 level tsp) bicarbonate of soda
2.5ml (1/2 level tsp) baking powder
150g (5oz) Golden Syrup
150g (5oz) butter
3 tbsp (45m1) milk
225g (8oz) coarse-cut orange marmalade
2 eggs, large, beaten
125g packet cream cheese

1. Grease and fully-line a 20.5cm (8in) square deep cake tin.

2. Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.

3. Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.

4. Bake in the middle of a preheated oven at 150°C (300°F) mark 2 for about 35mm, (cover top with greaseproof after 25mins if cake is browning too quickly), until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5mm before transferring to a wire rack to cool.

5. Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.

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