Mary Berry’s Marmalade Cake: A Deliciously Zesty Delight!

When you think of classic British baking, Mary Berry often comes to mind. One of her standout recipes is the Marmalade Cake. It’s a simple yet flavorful delight that marries the buttery goodness of a classic sponge cake with the zesty tang of marmalade. Perfect for teatime or to enjoy as a sweet treat with loved ones, this cake is a timeless favorite. If you’re a fan of cakes that aren’t overly sweet and have a hint of citrus, this one’s for you! Let’s try Marry Berry Marmalade Cake recipe.

Mary Berry’s Marmalade Cake recipe Overview

Mary Berry’s marmalade cake is all about striking the right balance between softness, moisture, and the delightful tang of oranges. With a cooking time of approximately 60 minutes, you’ll get about 12-15 deliciously golden slices of citrusy goodness. This cake doesn’t just satisfy the taste buds; it evokes memories of cozy family gatherings and sunny afternoons.

Ingredients:

• 200 grams of softened butter: This is the foundation, giving our cake its moist and tender crumb.
• 200 grams of caster sugar: Adds the right amount of sweetness to complement the tangy marmalade.
• 4 large eggs: For structure and to make our cake rich and luscious.
• 3 tablespoons orange marmalade: The star ingredient! Gives the cake its signature citrusy zing.
• 4 tablespoons of milk: ensure our cake remains moist and soft.
• 2 level teaspoons of baking powder (optional): For that extra rise and fluffiness.
• 275 grams of self-raising flour: form the body of our cake, ensuring a perfect rise.
• 200 grams of sultanas: Little nuggets of sweetness in every bite.
• 200 grams of currants: These tiny dried fruits add depth to our cake’s texture.
• 60 grams of red glace cherries, quartered: Their brightness and sweetness add contrast and zest.
• Nibbed sugar or crushed sugar cubes (for decoration): Give our cake that delightful crunch and a shiny finish.

Instructions: 

1. Preheat your oven to 180°C (or 160°C if you’re using the fan setting) or Gas Mark 4. 
2. Take out that trusty baking tray and give it a good, loving grease. Line it with parchment paper, ensuring that the paper hugs every corner. 
3. Cream the caster sugar and softened butter in a mixing bowl until it’s fluffy and light. It’s this step that ensures our cake is light as air.
4. Add eggs, milk, and the star ingredient, orange marmalade, to the cream mixture. 
5. With a gentle hand, sift in the flour and (if you’re going for that extra fluff) baking powder. Mix just enough to create a silky, luscious batter. We don’t want to overdo it; a gentle touch is key.
6. Now, add the currants, glace cherries, and sultanas to the mix.  Gently, mix them at low speed with a spatula, ensuring they’re evenly distributed, ready to give bursts of flavor in every bite.
7. Pour the mixture into the prepped tray, Spread the batter evenly and let it settle for a while.
8. Delicately sprinkle the crushed sugar or nibbed sugar  cubes over the top. These will caramelize to give that delightful crunch we’ve always loved.
9. Slide the baking tray into the oven, setting a timer for 40-45 minutes. This is the perfect time to enjoy a cuppa or flip through an old cookbook. When the cake has risen, turned a delicious golden shade, and feels firm yet springy to the touch, it’s time!
10. Once out of the oven, allow our cake to relax in the tin for about 10 minutes. It’s been through a lot! Then, keep it on the rack to cool down completely. Now, you can slice your Marmalade cake and serve.

Nutritional Value:

Calories 334

Total Fat 15.6g
Saturated Fat 9.2g
Cholesterol 98mg
Sodium 126mg
Total Carbohydrate 45.4g
Dietary Fiber 1.2g
Total Sugars 24.8g
Protein 5.2g
Vitamin D 15mcg
Calcium 30mg
Iron 1mg
Potassium 137mg

Also try

Stocks Pound Cake Recipe: A Bake From The Heart

Mary Berry Gingerbread Recipe

What’s marmalade made of?

Marmalade is a fruit preserve made primarily from the juice and peel of citrus fruits, boiled with sugar and water. The most common fruit used to make traditional marmalade is the Seville orange. However, marmalade can also be made from other citrus fruits like lemons, limes, grapefruits, mandarins, and more.

The characteristic bitter taste of marmalade comes from the peel and pith of the citrus fruit. The sweetness of the added sugar balances this bitterness, resulting in the unique flavor profile that marmalade is known for. The natural pectin in citrus, especially in the seeds and pith, helps the marmalade gel and set once cooled.

FAQs about Mary Berry’s Marmalade Cake Recipe

What kind of marmalade works best for this cake?

While the classic recipe uses orange marmalade, you can experiment with other varieties like lemon, grapefruit, or even mixed citrus marmalade for a unique flavor.

How do I ensure the cake remains moist and not dry?

Make sure not to overbake the cake. Keep an eye on it and do the skewer test. If it comes out with a few crumbs, it’s done. Also, adding the marmalade gives it that extra moisture.

Can I add any toppings or fillings to this cake?

Absolutely! While the cake tastes great on its own, you can spread a thin layer of marmalade in between two cakes for a layered treat or even sprinkle some powdered sugar on top for an extra touch.

How should I store the cake if I want to make it in advance?

Once the cake has completely cooled, store it in an airtight container at room temperature. It should stay fresh for up to 5 days.

Is there a gluten-free version of this cake?

Yes, you can substitute the self-raising flour with a gluten-free version and add 1 tsp of xanthan gum to ensure the texture remains close to the original. Always check other ingredients to ensure they are gluten-free as well.

Conclusion

This cake is more than just a combination of ingredients; it’s a medley of memories, flavors, and love. Mary Berry’s marmalade cake is the perfect companion for a cup of tea or as a star dessert for gatherings. Bake it, love it, and share the joy!