If toast and marmalade were a pudding…

Marmalade isn’t everyone’s cup of tea, but every now and then I can’t resist a spoonful spread on hot buttered toast for breakfast. And if I were to take those flavours and put them in a dessert, it would be this one. Baking with breadcrumbs isn’t new – lots of recipes call for stale bread – but they’re a rarity in my house, so I tend to use fresh, which gives this cake such a good, squidgy texture against the warm, sticky marmalade topping. I’d avoid using anything too crusty, though: simple sliced bread works a treat.