Beautifully sticky and packed with citrus flavour, this zesty Orange marmalade cake is perfect with a cup of tea or coffee at any time of the day.
I can never have enough quick, easy cake recipes, and this sticky orange marmalade cake is no exception.
I’m very fond of using marmalade in cooking (see my Orange marmalade glazed ham) and baking – and it’s especially good in a cake. Marmalade definitely has many more uses than merely spreading on your toast in the morning!
In fact, I can confirm that this marmalade cake is very good for breakfast with a cup of tea or coffee!
what kind of marmalade can i use in this cake?
The cake can be made with any type of marmalade, from shredless to a dark thick kind with lots of peel.
I use whatever marmalade I have in the house – usually a dark, Oxford style marmalade with lots of peel. If I have any of my homemade Seville orange marmalade I’ll use that instead, but honestly – any kind of marmalade will be fine here.
This isn’t really the prettiest of cakes – if you’re a bit heavy handed on the marmalade (as I usually am) it does tend to dip in the centre a little. However please don’t let that put you off, it’s an absolutely delicious cake that’s full of flavour.
how to make an orange marmalade cake
(Ingredient amounts and detailed instructions are in the recipe card at the bottom of the post)
- Grease and line a round 20cm cake tin. Preheat the oven to 180C/160Fan/350F.
- Cream soft butter, orange zest and caster sugar together until very light and fluffy.
- Slowly add beaten eggs to the creamed mixture, beating well after each addition.
- Fold in self raising flour and marmalade.
- Pour into the tin and bake for 45-50 minutes, or until the cake is shrinking from the sides of the tin and a skewer inserted in the middle of the cake emerges clean.
- I like to brush the top of the cake with marmalade while it’s still a little warm – you don’t have to, but it makes the cake extra sticky and delicious!
how long will this cake keep for?
The cake will keep well in an airtight tin for up to 4-5 days. It’s one of those cakes that gets even better if you can leave it for a day or two (tall order I know!!)
This orange marmalade cake is loosely adapted from a recipe from one of my favourite books of all time, The Kitchen Diaries by Nigel Slater.
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- 200g Caster (Super Fine) Sugar
- Finely grated zest of one large orange
- 175g Soft Butter
- 3 Large Eggs, Beaten
- 175g Self Raising Flour
- 3 Tbsp Orange Marmalade
For the Icing Glaze:
- 50g Icing Sugar
- The Juice of half an Orange
- Preheat the oven to 180C/160Fan/350F. Grease and line the base of a 20cm round cake tin.
- Cream the butter, orange zest and caster sugar together until very light and fluffy. Slowly add the beaten eggs, a little at a time to prevent the mixture from curdling. Make sure you beat the mixture for at least 30 seconds before adding more egg.
- Fold in the flour, and finally the marmalade.
- Spoon the mixture into the tin and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave the cake to cool in the tin for 15 minutes before turning out onto a wire rack. Allow to cool completely.
- For the icing, mix the icing sugar and orange juice together. You might not need all of the juice, so just add a little at a time. Spoon over the cooled cake.
I like to brush the top of the cake with marmalade while it's still a little warm - you don't have to do this, but it makes the cake extra sticky and delicious!
You could skip the icing drizzle if you like and serve the cake as a pudding with custard or pouring cream.
Adapted from a recipe by Nigel Slater.
Nutrition InformationYield 10 Serving Size 10
Amount Per Serving Calories 268Total Fat 16gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 93mgSodium 361mgCarbohydrates 28gFiber 1gSugar 14gProtein 4g