This week’s sweet treat is made from Barker’s of New Zealand Breakfast Marmalade.
![](https://staging.theinteriorsaddict.com/wp-content/uploads/2022/10/wholemeal-coconut-and-marmalade-cake-3-1024x966-1-1-640x604.jpg)
Breakfast marmalade & coconut cake
![](https://staging.theinteriorsaddict.com/wp-content/uploads/2022/10/wholemeal-coconut-and-marmalade-cake-3-1024x966-1-150x150.jpg)
A sweet dessert using Barker's of New Zealand's Marmalade
- 1 1/2 cups Whole wheat flour
- 3 tsp Baking powder
- 1/2 cup Shredded coconut
- 1 cup Sugar
- 2 tbsp Barker’s Breakfast Marmalade
- 1 tbsp Lemon zest
- 1 cups Milk
- 125 mg Butter (melted)
- 2 Egg
- 2 tbsp Icing sugar
- 2 tbsp Lemon juice
- 1/4 cup Water
- Preheat oven to 180°C (160°C fan forced, 350°F, gas mark 4).
- CAKE MIX: grease a 20cm round cake tin. Mix all ingredients in a bowl until well combined. Pour batter into the tin. Bake for 40 minutes. When cooled, remove the rim and transfer cake to a cooling rack
- SYRUP: combine all ingredients in a small saucepan. Bring to a boil then simmer for about 5 minutes, stirring, until the mixture is reduced and syrupy. Allow to cool to room temperature before serving.
- To serve, drizzle syrup over individual cake slices when serving
![](https://staging.theinteriorsaddict.com/wp-content/uploads/2022/10/Screen-Shot-2022-10-17-at-11.03.50-am.png)
Foodie Friday: Ed Halmagyi’s cheesy mac-o-lanterns
With Halloween fast approaching, we thought we’d share a sugar-free but no less fun treat with these cheesy mac-o-lanterns by…
![](https://staging.theinteriorsaddict.com/wp-content/uploads/2022/10/Vegan-dark-chocolate-cheesecake-1-1-scaled-e1666314263102.jpg)
Foodie Friday: Vegan dark chocolate, nutmeg & Oreo cheesecake
This week’s delicious desert is from Winning Appliances’ culinary expert Reece Hignell. “This beautifully rich baked cheesecake with a hint…