Jamie Magazine
By Ginny Rolfe
Marmalade cake
1 hr 10 mins
Not Too Tricky
serves 10
About the recipe
This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
Recipe From
Ingredients
200g unsalted butter (at room temperature), plus extra for greasing
4 small oranges
4 tablespoons demerara sugar
200g golden caster sugar
6 heaped tablespoons fine-cut marmalade
4 large free-range eggs
200g self-raising flour
50g ground almonds
Method
- Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
- Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
- Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
- Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
- Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
- Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
- Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
- Serve warm or at room temperature with yoghurt, cream or ice cream.
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