Orange marmalade cake

Orange marmalade cake

Vanessa Levis


Quantity Ingredient
185g butter, softened
220g caster sugar
3 eggs
3 tablespoons orange marmalade, (see Note)
375g self-raising flour, sifted
1/4 teaspoon salt
2 oranges, grated rind
1/2 cup fresh orange juice, strained


Quantity Ingredient
2 oranges
1/4 cup orange juice, (reserved from the orange used for zesting)
1 1/2 cups caster sugar
3/4 cup water


  1. Preheat the oven to 180°C. Grease a deep 20 cm round cake tin and line the base and side with baking paper.
  2. Using an electric mixer, cream the butter with the sugar until light and fluffy. Add the eggs, one at a time, beating thoroughly. Stir in the marmalade. Add the flour and salt alternately with the orange rind and juice.
  3. Spoon into the prepared tin and bake for 30–40 minutes or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack set over a baking tray.
  4. To make the glaze, use a zester to remove the skin from one orange and slice the second orange thinly.
  5. Place the sugar, water and orange juice in a saucepan over medium heat and stir until the sugar dissolves. Bring to the boil. Add the zest and orange slices and simmer for 8–10 minutes or until the zest is softened and slightly translucent. Remove from the syrup and set the syrup aside. Allow to cool.
  6. Decorate the cake with the orange zest and slices, then drizzle it with the reserved syrup.


  • Although marmalade can be made with any citrus fruits, alone or in combination, the classic marmalade is prepared with Seville oranges. Their characteristic bitterness makes them unpalatable when eaten as is but perfect for marmalade. Use Seville or sweet orange marmalade for this recipe, as you prefer.
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