22 Sep Orange Marmalade Cake

Recipes, Sweet

Orange Marmalade Cake

22 September 2021

PREP TIME: 20 mins - Cook Time: 1 hour -   Serves: 6 - 8

This is another classic loaf cake recipe.  It renders a beautifully tender cake loaded with citrus flavours.

Be sure to use thick cut marmalade made with the bitter Seville oranges, that is packed with big pieces of peel.  You may have some you have made or been given (even soft set is suitable), otherwise - have a good long look in the supermarket aisles.

Because it is so transportable, this Orange Marmalade Cake is perfect for picnics, road trips, lunch boxes or cups of tea - any time of day or night.  It will keep for days if you can leave it alone for long enough.  Wrap it in baking paper and then in foil and store at room temperature.  It wraps beautifully and would make the perfect gift for someone you want to do something special for.

Recipe Template


215 grams thick cut marmalade

180 grams unsalted butter, softened at room temperature, plus an extra 10grams for glazing and more for greasing the tin.

150 grams granulated sugar

1 lime

1 orange

3 large eggs at room temperature

190 grams self raising flour

3 grams fine sea salt

30 grams icing sugar


Electric mixer and beater

Digital scales

Measuring spoons

Citrus zester

Citrus juicer

Additional bowl to the one used on your mixer



Small saucepan

1 litre loaf tin - approx 13 x 23 cm

1 foil butter wrapper or piece of baking paper

Wire cake rack


Step 1 Prepare the ingredients 

Place the eggs and the butter on a bench at room temperature - an hour or two before using.

Zest the orange and the lime using a fine citrus zester 

Juice the orange - reserving 2 tablespoons of strained juice

Divide the marmalade into about 1/3 of a cup of mainly chunky fruit and then set aside the rest for the glaze

Preheat the oven to 180 C

Whisk together the flour and salt.

Grease the loaf tin with butter.

Step 2 Make the mixture

In the bowl of the electric mixer, beat together the softened butter, the sugar, 2 teaspoons of lime zest and 1/2 teaspoon of orange zest, until the mixture is light and fluffy - this will take about 5 minutes.

Add the eggs - one at a time.

Add 1/3 cup of the marmalade and 2 tablespoons of strained orange juice and combine well.

Turn the mixer off and remove the bowl and using a spatula, fold the flour and salt into the wet mixture until just combined.

Scrape the batter into the prepared pan.

Step 3 Cook

Place the cake on to the centre rack of the oven and set an alarm for 30 minutes.  

The cake may be highly coloured at this stage but wobbly inside. If so cover with a butter wrapper or a piece of foil or baking paper to stop it browning any further.

Cook for a total of about 50 - 55 minutes.

The cake is cooked when the surface of the cake is golden and a thin knife emerges clean.

Remove the cake from the oven and transfer the tin to a wire cake rack. Cool for 10 minutes while you make the glaze.

Step 4 Make the glaze

Heat the remaining 1/3 cup of marmalade in a small pot over low heat until melted. Whisk in 2 tablespoons of icing sugar and 1/2 tablespoon of butter, until smooth.

Step 5 Assembly

Turn the cake out of the tin and place it back onto the rack - right side up.  Place a rimmed baking sheet or a plate under the rack to catch the glaze as you pour it on.

Slather the warm glaze over the cake, allowing some to drizzle down the sides.

Step 6 To Serve

Cool completely before slicing.

Step 7 To Store

Wrap the cake in baking paper and wrap the whole package in foil. Keep at room temperature for several days.


Recipe adapted by Elizabeth Peddey  from Melissa Clark, New York Times Cooking

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