Marmalade cake

(24 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Marmalade cake
Marmalade cake
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Who could resist a slice of this marmalade cake with a hint of orange zest?Try it next time you're having friends round for afternoon tea


  • 225g (8oz) butter or margarine, softened
  • 225g (8oz) caster sugar
  • 4 eggs, beaten
  • 3 tbsp warm water
  • Pinch of salt
  • 225g (8oz) self-raising flour

Filling and icing:

  • 150g (5oz) butter, softened
  • 300g (10 oz) icing sugar, sieved
  • tsp vanilla extract
  • Orange peel, finely grated
  • 4-6 tbsp marmalade

This recipe would work will with different spreads such as jam or lemon curd


  1. Preheat oven to 190C/375F/Gas Mark 5. Grease two 20cm cake tins and line with baking paper.
  2. Beat together butter/margarine and sugar until creamy. Add beaten eggs one at a time. Add warm water and salt. Mix in flour and beat well.
  3. Pour half the mixture into each tin. Bake in the centre of the oven for 25 minutes, or until golden and risen.
  4. Take sponges from tins and leave to cool on wire rack. Remove baking paper after cake has cooled.
  5. Cream together butter and icing sugar until mixture is soft. Add two or three drops of vanilla essence and sandwich the sponge halves together with layer of marmalade and thin layer of buttercream.
  6. Spread butter cream thickly on top of cake and sprinkle with orange peel.

Your rating

Average rating

  • 3
(24 ratings)

Your comments

comments powered by Disqus

FREE Newsletter