Mary Berry’s Marmalade Cake is a delightful treat that combines the zesty sweetness of marmalade with a light, moist sponge. This simple yet flavorful cake is perfect for afternoon tea or as a cozy dessert, with the citrusy marmalade adding a refreshing burst of flavor to every bite. True to Mary Berry’s style, this recipe is easy to follow and sure to impress.
What is Mary Berry’s Marmalade Cake?
Mary Berry’s Marmalade Cake is her version of a classic British citrus cake, featuring a soft sponge infused with orange marmalade and a light glaze on top. The cake has a beautifully balanced sweetness with a hint of citrus tang, making it ideal for lovers of marmalade. Whether served with tea or as a dessert, this cake is the perfect way to enjoy the bright flavor of oranges.
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Why You Should Try This Recipe
- Light and citrusy: The refreshing marmalade flavor keeps the cake light and not overly sweet.
- Simple to make: With basic ingredients and easy steps, this recipe is perfect for both beginners and experienced bakers.
- Moist texture: The marmalade and syrup ensure the cake stays deliciously moist.
- Perfect for gatherings: Whether it’s a family get-together or afternoon tea with friends, this cake is a hit.
- Versatile: It works equally well as a breakfast cake or a dessert.
Ingredients Needed to Make Mary Berry’s Marmalade Cake
- Self-raising flour: 225g, sifted
- Butter: 175g, softened
- Caster sugar: 175g
- Eggs: 3 large
- Orange marmalade: 3 tablespoons
- Orange zest: From 1 orange
- Baking powder: 1 teaspoon
- Milk: 2 tablespoons
For the Glaze:
- Orange marmalade: 2 tablespoons, warmed
- Orange juice: 2 tablespoons
- Icing sugar: 50g, sifted
Equipment
- 20cm round cake tin
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Zester or fine grater
- Pastry brush
Instructions to Make Mary Berry’s Marmalade Cake
Step 1: Prepare the Cake Batter
- Cream the butter and sugar: In a mixing bowl, cream together the softened butter and caster sugar using an electric mixer or whisk until light and fluffy.
- Add the eggs and marmalade: Beat in the eggs one at a time, followed by the orange marmalade and orange zest.
- Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture, folding it in gently with a spatula until fully combined. Add the milk to loosen the batter.
Step 2: Bake the Cake
- Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tin: Grease and line a 20cm round cake tin with baking parchment.
- Bake the cake: Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Glaze
- Prepare the glaze: In a small bowl, combine the warmed marmalade, orange juice, and icing sugar. Stir until smooth and well combined.
Step 4: Glaze the Cake
- Brush on the glaze: While the cake is still warm, use a pastry brush to spread the glaze evenly over the top of the cake.
- Let the glaze set: Allow the cake to cool completely before serving to let the glaze set.
What Goes Well With Mary Berry’s Marmalade Cake?
- Clotted cream: A dollop of clotted cream adds richness to the citrusy cake.
- Fresh fruit: Serve with a side of fresh berries or orange segments for added freshness.
- Tea or coffee: The perfect accompaniment to this cake, whether you prefer a cup of tea or a strong coffee.
- Whipped cream: Lightly whipped cream pairs wonderfully with the cake’s moist texture.
- Vanilla ice cream: For a decadent dessert, serve with a scoop of vanilla ice cream.
Expert Tips for Making the Best Marmalade Cake
- Use high-quality marmalade: For the best flavor, choose a good-quality orange marmalade with a balance of sweetness and bitterness.
- Don’t overmix the batter: Gently fold in the dry ingredients to keep the cake light and fluffy.
- Let the glaze soak in: Allow the glaze to absorb into the cake while it’s still warm for maximum flavor.
- Room temperature ingredients: Ensure the butter and eggs are at room temperature to achieve a smoother batter.
- Adjust sweetness: If you prefer a sweeter cake, you can add an extra tablespoon of sugar or marmalade to the batter.
Easy Variations of Mary Berry’s Marmalade Cake
- Add nuts: Fold in chopped walnuts or almonds for a bit of crunch and extra flavor.
- Swap the citrus: Try using lemon marmalade or grapefruit marmalade for a different citrus twist.
- Spiced version: Add a pinch of cinnamon or mixed spice to the batter for a warm, spiced flavor.
- Gluten-free option: Use a gluten-free flour blend instead of self-raising flour for a gluten-free version.
- Chocolate drizzle: Add a drizzle of melted dark chocolate over the glazed cake for a rich contrast to the citrus flavors.
Best Practices to Store Mary Berry’s Marmalade Cake
- Refrigeration: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing: The cake freezes well. Wrap individual slices tightly in cling film and store in the freezer for up to 3 months. Thaw before serving.
Best Practices to Reheat Mary Berry’s Marmalade Cake
- Microwave reheating: For a quick option, warm individual slices in the microwave for 10-15 seconds on medium power.
- Oven reheating: Reheat slices in the oven at 150°C (300°F) for 5-10 minutes to warm the cake without drying it out.
How Can I Make Marmalade Cake Healthier?
- Reduce sugar: Cut back on the sugar in the batter for a less sweet version.
- Use whole-wheat flour: Swap half of the self-raising flour for whole-wheat flour to add more fiber.
- Lighten the glaze: Use less icing sugar or omit the glaze for a lighter topping.
- Substitute the butter: Use a plant-based margarine or low-fat butter for a healthier option.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 15g
- Fiber: 2g
FAQs
Can I use different types of marmalade for Mary Berry’s Marmalade Cake?
Yes, you can use different types of marmalade such as lemon, lime, or grapefruit to give the cake a unique citrus twist. Each variety will add a slightly different flavor profile, making the cake versatile and customizable.
How do I stop my Marmalade Cake from being too dense?
To avoid a dense Marmalade Cake, make sure not to overmix the batter when folding in the dry ingredients. Also, ensure your butter is softened and at room temperature to create a lighter, fluffier texture.
Can I freeze Mary Berry’s Marmalade Cake?
Yes, Marmalade Cake freezes well. Wrap individual slices or the whole cake tightly in cling film and foil, then store in the freezer for up to 3 months. Thaw at room temperature before serving.
How long does Marmalade Cake last?
Mary Berry’s Marmalade Cake can last for up to 3 days when stored in an airtight container at room temperature. If you’d like to extend its shelf life, it can be refrigerated for an additional couple of days.
Final Words
Mary Berry’s Marmalade Cake is a zesty, flavorful dessert that’s perfect for any occasion. The combination of orange marmalade and a soft, buttery sponge makes this cake a delightful treat for both citrus lovers and those seeking a classic British bake. Simple to prepare and beautifully moist, this cake will quickly become a favorite in your kitchen!
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Mary Berry Marmalade Cake Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Marmalade Cake is her version of a classic British citrus cake, featuring a soft sponge infused with orange marmalade and a light glaze on top. The cake has a beautifully balanced sweetness with a hint of citrus tang, making it ideal for lovers of marmalade. Whether served with tea or as a dessert, this cake is the perfect way to enjoy the bright flavor of oranges.
Ingredients
- Self-raising flour: 225g, sifted
- Butter: 175g, softened
- Caster sugar: 175g
- Eggs: 3 large
- Orange marmalade: 3 tablespoons
- Orange zest: From 1 orange
- Baking powder: 1 teaspoon
- Milk: 2 tablespoons
For the Glaze:
- Orange marmalade: 2 tablespoons, warmed
- Orange juice: 2 tablespoons
- Icing sugar: 50g, sifted
Instructions
Step 1: Prepare the Cake Batter
- Cream the butter and sugar: In a mixing bowl, cream together the softened butter and caster sugar using an electric mixer or whisk until light and fluffy.
- Add the eggs and marmalade: Beat in the eggs one at a time, followed by the orange marmalade and orange zest.
- Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture, folding it in gently with a spatula until fully combined. Add the milk to loosen the batter.
Step 2: Bake the Cake
- Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tin: Grease and line a 20cm round cake tin with baking parchment.
- Bake the cake: Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Make the Glaze
- Prepare the glaze: In a small bowl, combine the warmed marmalade, orange juice, and icing sugar. Stir until smooth and well combined.
Step 4: Glaze the Cake
- Brush on the glaze: While the cake is still warm, use a pastry brush to spread the glaze evenly over the top of the cake.
- Let the glaze set: Allow the cake to cool completely before serving to let the glaze set.
