Orange marmalade cake is a great cake to make with ingredients everyone has in the cupboard. A last minute cake for family popping over unexpectedly, or something sweet to add to the kid’s packed lunch during the week. Marmalade gives the cake a delicious sweetness, without too many nasty sugars. If you use a marmalade with peel it adds great texture and tangyness to the moist sponge. Wondering how to serve this cake? We love it warm, with whipped cream after Sunday roast lunch. Sure to become a family favourite cake that you’ll want to make time and time again.
- 175g butter, softened
- 175g caster sugar
- 3 medium eggs, beaten
- 175g self-raising flour
- 1tsp baking powder
- 3tbsp thin cut Seville marmalade
- To decorate:
- Sifted icing sugar
- Grated zest of 1 orange
Preheat the oven to 180°C/350°F/160°C Fan/Gas Mark 4. Grease and line a 20.5cm round cake tin.
Put all the ingredients for the cake mixture in the bowl of an electric mixer and, starting on the low setting, beat together all the ingredients well. Beat for a couple of minutes to make sure all the ingredients are well combined and you have a creamy cake batter. Spoon into the prepared tin and bake for 50 mins to 1 hour.
Leave to cool in the tin for a couple of minutes, then turn out onto a wire cooling rack. When ready to serve, sieve with a little icing sugar and decorate with the grated zest of an orange.
It’s important when making an all-in-one cake that the butter is softened or it won’t incorporate properly in the mix; you may prefer to use a soft margarine.