Mary Berry Marmalade Cake Recipe

This moist, sticky Mary Berry Marmalade Cake is made with Seville orange marmalade, caster sugar, and self-raising flour, ready in just over an hour. Slicing through the tender sponge reveals a vibrant, citrus-scented crumb sealed beneath a sweet glaze. I always keep a jar of good quality marmalade on hand just to bake this.

Why This Classic Works

I used to think marmalade was only meant for toast until I tried baking it directly into a sponge. The bitterness of the oranges perfectly balances the sweetness of the sugar and butter. It creates a beautifully moist texture that lasts for days without drying out.

Now, it is one of my most reliable weekend bakes. The simple addition of a warm glaze at the end locks in all that wonderful citrus moisture.

Mary Berry Marmalade Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 6 tbsp Seville orange marmalade (4 for cake, 2 for glaze)

How To Make Mary Berry Marmalade Cake

1. Preheat and Prep: Preheat the oven to 160C Fan (180C conventional) and line a 20cm round cake tin with baking parchment.
2. Cream Butter and Sugar: Beat the softened butter and caster sugar together in a large bowl until pale and fluffy.
3. Add Eggs and Flour: Gradually whisk in the eggs one by one, then gently fold in the self-raising flour until just combined.
4. Stir in Marmalade: Fold 4 tablespoons of the Seville orange marmalade into the batter until evenly distributed.
5. Bake the Cake: Pour the mixture into the prepared tin and bake for 45 to 55 minutes until a skewer inserted comes out clean.
6. Apply the Glaze: Warm the remaining 2 tablespoons of marmalade in a small pan, then brush it over the warm cake before cooling.

Recipe Tips

• Use chunky marmalade: The little pieces of orange peel add fantastic bursts of flavor and texture to the sponge.
• Ensure room temperature ingredients: Cold eggs can cause the cake batter to curdle when mixing.
• Check early: Ovens vary, so test the center with a skewer at 45 minutes to prevent overbaking.

What To Serve With Marmalade Cake

Serve a slice of this cake with a strong cup of Earl Grey tea or black coffee. For dessert, it pairs beautifully with a generous spoonful of clotted cream or warm custard.

How To Store

Store in an airtight container at room temperature for up to 4 days. You can also freeze the unglazed sponge for up to 3 months, thawing overnight before adding the warm marmalade topping.

FAQs

• Can I use a different type of marmalade? Yes, fine-cut or sweet orange marmalade works perfectly, but traditional Seville provides the best flavor balance.
• Why did my cake sink in the middle? This usually happens if the oven door is opened too early or if the batter was overmixed.
• Can I make this in a loaf tin? Yes, but you will need to adjust the baking time to about 55 to 65 minutes.

Nutrition

• Calories: 380 kcal
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Light Fruit Cake Recipe
• Mary Berry Light Fluffy Sponge Cake Recipe
• Mary Berry Lemon and Poppy Seed Cake Recipe