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Marmalade loaf cake
Serves: 10
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Marmalade loaf cake
Paddington Bear would love to get his paws on this gloriously zesty cake. Follow our tip to make it gluten-free
Serves: 10
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
384Kcal
Fat
19gr
Saturates
12gr
Carbs
47gr
Sugars
32gr
Fibre
1gr
Protein
5gr
Salt
0.7gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 175g soft butter
- 175g caster sugar
- zest of 2 oranges, plus 2-3 tsp of the juice
- 3 medium eggs, beaten
- 200g self-raising flour
- 100g thick cut Seville marmalade
- ½ tsp baking powder
- 150g soured cream
For the topping
- 2 tbsp thick cut Seville marmalade
- 50g icing sugar
- 2-3 tsp orange juice (see above)
Step by step
Get ahead
The cake keeps for up to a week in an airtight container.
- Preheat the oven to 170°C, fan 150°C, gas 3, and grease and line a 900g loaf tin (10cm x 20cm x 7cm) with baking paper.
- Beat the butter, sugar and orange zest in an electric mixer until light and fluffy. Gradually add the beaten eggs, adding a tablespoon of flour if it begins to curdle. Mash the marmalade with a fork to loosen, then fold into the creamed mixture with the remaining flour, baking powder and soured cream until evenly mixed.
- Spread the cake mix in the tin, level the top and bake in the centre of the oven for 1 hour to 1 hour 10 minutes or until the cake is golden, risen and a skewer comes out cleanly.
- Remove the cake from the oven, reserve 1 teaspoon of the topping marmalade and spread the remainder over the cake (you may need to mash the marmalade with a fork to loosen it). Leave in the tin to cool completely.
-
Turn the cake out of the tin, peel off the baking paper and place on a wire rack. Mix the remaining teaspoon of marmalade with the icing sugar and enough orange juice to make a thick pouring icing. Drizzle over the top of the cake. Allow to set, then slice to serve.TipMake it gluten free
Use gluten-free self-raising flour and baking powder, adding ½ tsp xanthan gum as well