Marmalade syrup cake

Marmalade syrup cake

The Birthday Cake Book
Laura Edwards

Marmalade is not just for breakfast; use it to make this deliciously moist cake.

For the cake


Quantity Ingredient
225g unsalted butter, softened, plus more for the tin
200g self-raising flour
1 teaspoon baking powder
50g ground almonds
200g golden caster sugar
1 orange, finely zested
4 eggs, lightly beaten
6 tablespoons orange marmalade, plus 1–2 tablespoons to glaze
1 tablespoon flaked almonds, toasted, (optional)

For the syrup

Quantity Ingredient
120ml orange juice
60g light muscovado sugar

For the cream cheese frosting

Quantity Ingredient
60g icing sugar, sifted
125g cream cheese, at room temperature
1 tablespoon orange marmalade
1/2 orange, finely zested

To decorate

Quantity Ingredient
physalis, (optional)


  1. Preheat the oven to 180°C/fan 170°C. Butter a 20 cm, 7.5 cm deep round springform cake tin and line the base with baking parchment.
  2. To make the syrup, place the orange juice and muscovado sugar into a small pan and simmer until reduced to a thickish syrup. Allow to cool while you bake the cake.
  3. Sift together the flour and baking powder and stir in the ground almonds. Cream the butter, sugar and orange zest together until light and fluffy; this may take five minutes. Add the eggs very slowly and then, with a large metal or wooden spoon, fold in the flour and ground almond mixture. Lastly, add the marmalade, mixing until well-combined; do not over-mix.
  4. Pour the batter into the cake tin, level the surface and bake for 40–45 minutes, or until a skewer emerges clean. Immediately the cake is cooked, and leaving it in the tin, prick holes all over the surface with a cocktail stick or fine skewer and drizzle the syrup evenly over the surface. Allow the cake to cool completely in the tin. For the frosting, beat the icing sugar into the cream cheese, and add the marmalade and orange zest.
  5. Remove the cake from the tin, keeping it upright. Remove the papers. Split it in half horizontally, and spread the frosting in the middle. Replace the top half. Gently heat the marmalade for the glaze in a small pan, press through a sieve and brush over the cake. Twist the petals of the physalis up to reveal the fruit, if using, and arrange in the centre, or simply scatter with the toasted, flaked almonds.
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