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
Cooking method: Preheat the Rayburn or a conventional oven to 180ºC, gas mark 4 and place the loaf cases on a baking sheet.
Beat 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.
2 oven AGA: Place the loaf cases into the base of the large roasting tin and slide into the Roasting Oven on the lowest set of runners. Slide the cold plain shelf onto the second set of runners down and bake for about 20-25 minutes until golden and cooked through.
3, 4 and 5 oven AGA: Place the loaf cases on the cold plain shelf and slide onto the oven grid shelf set on the floor of the Baking Oven and cook for about 20-25 minutes.
Rayburn and conventional cookers: 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.