MARMALADE is one of those things you either love or hate.

As I happen to love it, I really enjoy delicious cake squares, with the underlying tang of marmalade, set off by a zingy lemon glaze icing and a garnish of candied orange peel and then decorated with baby orange jelly slices.

This cake recipe originally came about as one day I found myself with an extra jar of marmalade in the cupboard that would soon be going out of date so wanted to find a way to use some of it up.

Marmalade is a fruit preserve of course, made from the juice and peel of citrus fruits, boiled with sugar and water. More often than not it is made from oranges although other fruits are often used such as lemons, limes, bergamots or grapefruits.

The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which it imparts to the marmalade.

The name Marmalade comes from the Portuguese word Marmelos, a quince paste similar in texture to an orange spread popular long before the commercialisation of marmalade in the late 18th century.

History wise, despite the belief that marmalade was 'invented' in Scotland by James Keiller and his wife, it was not, though due thanks must go to the Keillers who are generally credited with making the delicious breakfast preserve commercially available.

According to food historian Ivan Day, one of the earliest known recipes for a Marmelet of Oranges (close to what we know as marmalade today) comes from the recipe book of Eliza Cholmondeley around 1677.

Of course I cannot talk about marmalade without mentioning Paddington Bear.

The fictional character in children's books, is renowned for his particular liking for marmalade, particularly in sandwiches, and with his recently-released film, now is a great time to encourage the kids to try this tasty treat!

Whatever your tastes, this cake is likely to be a winner in your household. The marmalade marmalade is a tasty addition to the lovely moist cake. It’s also a subtle flavour and surprisingly tangy and delicious, especially with the sweet candied orange peel topping.

The poppy seeds in the cake add crunch, but are subtly nutty and pleasant in taste. Poppy seeds are nutritious oilseeds used as condiment in cooking. They are the seeds obtained from the dry fruits (pods) of the poppy plant, and actually provide a good source of dietary fibre.

The orange sweet taste of the marmalade, the soft sponge and the added crunch of the seeds go together, I think perfectly!

So why not give this deliciously sweet and tasty marmalade and poppy seed cake a try today? Hope you enjoy it! The cake serves 10 to 12 people so is sure to feed a large family or gathering!

Keighley Clandestine Cake Club are looking for new members, we bake, eat and meet in secret locations across the Keighley area. E-mail myself m_crowther@ymail.com for further information.