Baked marrow amatriciana
Marrow has a mild flavour, so pep it up with a punchy Italian tomato sauce with bacon, chilli and thyme
Marrow cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 16 slices
Skip to ingredients
- 250ml sunflower oilplus extra for greasing
- 300g self-raising flour
- 3 tsp mixed spice
- ½ tsp baking powder
- 250g light soft brown sugar
- 4 eggs
- 1 orange, zested and juiced
- 300g marrowflesh, coarsely grated and squeezed of any liquid
- 200g pecanroughly chopped
For the icing
- 50g buttersoftened
- 250g soft cheese
- 4 tbsp maple syrup
Nutrition: per serving
- kcal470
- fat36g
- saturates9g
- carbs32g
- sugars19g
- fibre2g
- protein5g
- salt0.4g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.
step 2
While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve.
