Orange Marmalade Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 175g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 large eggs, at room temperature, beaten
  • 175g self-raising flour
  • ½ tsp baking powder
  • 3 tbsp chunky Seville orange marmalade
  • 2 tbsp full-fat or semi-skimmed milk
  • For the toppings;
  • 3 tbsp chunky Seville orange marmalade
  • 100g icing sugar
  1. Instructions
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm round springform or deep cake tin and line the base with baking paper.
  3. In a large mixing bowl, beat the butter with a wooden spoon or electric mixer for 1 minute, or until creamy.
  4. Gradually beat in the sugar for 4-5 minutes until very light and fluffy.
  5. Add the eggs a little at a time, beating well after each addition; add 1 tablespoon of the flour with the last of the beaten egg.
  6. Sift the remaining flour, a pinch of salt and the baking powder into the bowl and gently fold into the egg mixture using a large metal spoon.
  7. Spoon the mixture into the prepared tin and spread it out evenly.
  8. Bake for 50-55 minutes, or until golden brown and firm to the touch.
  9. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn it out on to a wire rack.
  10. For the topping, gently warm the marmalade and brush it over the top of the warm cake. Leave to cool completely.
  11. Sift the icing sugar into a bowl, add 2 tablespoons of warm water and mix to a smooth, runny icing.
  12. Spoon the icing over the cake and let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting.