Nigella Lawson’s Marmalade Cake is made with soft unsalted butter, caster sugar, light brown muscovado sugar, marmalade, plain flour, bicarbonate of soda, baking powder, eggs, and orange zest and juice. This delicious Marmalade Cake recipe creates a delightful dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients Needed:
- 250 grams (9 oz) soft unsalted butter (plus some for greasing)
- 75 grams (3 oz) caster sugar
- 75 grams (3 oz) light brown muscovado sugar
- 225 grams (8 oz) marmalade (reserve 75g for glaze)
- 225 grams (8 oz) plain flour½ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 4 large eggsZest and juice of 1 orange (reserve juice of ½ orange for glaze)
How To Make Marmalade Cake:
- Preheat Oven: Preheat the oven to 180°C (160°C Fan) or gas mark 4 (350°F) and grease a 24cm (8-inch) square ovenproof dish with butter.
- Prepare Glaze: In a small pan, combine 75g (2.5 oz) of marmalade and the juice of ½ orange. Set aside to make the glaze later.
- Make Cake Batter: Using a food processor, blend all the cake ingredients until smooth; alternatively, cream the butter and both sugars together by hand, then mix in the marmalade, followed by the dry ingredients, and lastly the eggs and orange zest and juice.
- Bake: Pour the batter into the prepared dish, smoothing the top, and bake for about 40 minutes, checking at 30 minutes. The sponge should be risen and a cake tester should come out clean.
- Glaze the Cake: Remove the cake from the oven and leave it in the dish. Warm the glaze mixture until melted, then brush it over the top, allowing the chunks of peel to decorate the cake.
- Serve: This cake retains its warmth and flavour, making it perfect for serving after the main course. Slice and serve with a jug of custard or cream.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend better, resulting in a smoother batter.
- Check the Cake Early: Start checking the cake at 30 minutes. Ovens can vary, and it’s better to avoid overbaking. The cake is done when a skewer comes out clean.
- Glaze While Warm: Apply the glaze to the cake while it’s still warm. This allows the glaze to soak in better and enhance the flavor.
- Store Properly: To keep the cake moist, store it in an airtight container. If you have leftovers, this will help maintain its freshness for several days.
- Enhance Flavor with Spices: Consider adding a pinch of ground ginger or cinnamon to the batter. This can add an extra layer of flavor that complements the marmalade.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Marmalade Cake cool until it is at room temperature. Then, put it in an airtight container or cover it with plastic wrap. Store it in the fridge for up to 1 week.
- Freeze: To freeze the Marmalade Cake, wrap it tightly in plastic wrap and then in foil. This keeps it fresh for up to 3 months. To thaw, take it out of the freezer and let it sit in the fridge overnight before serving.
- Reheating: To reheat leftovers marmalade cake preheat the oven to 150°C (300°F) and cover with foil for 10 minutes, or microwave for 10-15 seconds, or heat in a non-stick pan over low heat for about 5 minutes.
Nutrition Facts
Serving Size: 1 slice (approximately 150g)
- Calories: 402 kcal
- Total Fat: 18 g
- Total Carbohydrate: 54 g
- Protein: 4 g
Try More Nigella Lawson Recipes:
- Nigella Emergency Brownies
- Nigella Lawson Chocolate Pavlova
- Nigella Burnt Basque Cheesecake
- Nigella Chocolate Log
- Nigella Chocolate And Banana Cake
Nigella Marmalade Cake
Description
Nigella Lawson’s Marmalade Cake is made with soft unsalted butter, caster sugar, light brown muscovado sugar, marmalade, plain flour, bicarbonate of soda, baking powder, eggs, and orange zest and juice. This delicious Marmalade Cake recipe creates a delightful dessert that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 180°C (160°C Fan) or gas mark 4 (350°F) and grease a 24cm (8-inch) square ovenproof dish with butter.
- Prepare Glaze: In a small pan, combine 75g (2.5 oz) of marmalade and the juice of ½ orange. Set aside to make the glaze later.
- Make Cake Batter: Using a food processor, blend all the cake ingredients until smooth; alternatively, cream the butter and both sugars together by hand, then mix in the marmalade, followed by the dry ingredients, and lastly the eggs and orange zest and juice.
- Bake: Pour the batter into the prepared dish, smoothing the top, and bake for about 40 minutes, checking at 30 minutes. The sponge should be risen and a cake tester should come out clean.
- Glaze the Cake: Remove the cake from the oven and leave it in the dish. Warm the glaze mixture until melted, then brush it over the top, allowing the chunks of peel to decorate the cake.
- Serve: This cake retains its warmth and flavour, making it perfect for serving after the main course. Slice and serve with a jug of custard or cream.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend better, resulting in a smoother batter.
- Check the Cake Early: Start checking the cake at 30 minutes. Ovens can vary, and it’s better to avoid overbaking. The cake is done when a skewer comes out clean.
- Glaze While Warm: Apply the glaze to the cake while it’s still warm. This allows the glaze to soak in better and enhance the flavor.
- Store Properly: To keep the cake moist, store it in an airtight container. If you have leftovers, this will help maintain its freshness for several days.
- Enhance Flavor with Spices: Consider adding a pinch of ground ginger or cinnamon to the batter. This can add an extra layer of flavor that complements the marmalade.
Nigella Marmalade Cake