Mary Berry Marmalade Cake Recipe [Tips & Tricks]

If you’re looking for a cake that’s both comforting and packed with flavor, Mary Berry’s Marmalade Cake is an absolute must-try!

This delightful recipe combines the rich, zesty tang of marmalade with the soft, buttery texture of a classic cake, creating a perfect balance of sweetness and citrusy freshness. Whether you’re a seasoned baker or just starting out, Mary Berry’s easy-to-follow instructions make this cake a breeze to make, and the end result is a beautifully moist, aromatic treat that’s sure to impress your friends and family. Trust me, one bite and you’ll be hooked!

Mary Berry Marmalade Cake Recipe

Ingredients Needed

Mary Berry’s Marmalade Cake is a delightful and aromatic dessert, known for its zesty sweetness and rich, comforting flavor. It’s a cake that brings together the citrusy punch of marmalade with a soft, spongy texture that melts in your mouth. Here are the key ingredients you will need:

1. Butter – 225g (unsalted, at room temperature): This forms the base of the cake’s rich, tender texture. Unsalted butter ensures that you have full control over the level of salt in the cake.
2. Caster Sugar – 225g: The sweetness in the cake comes from caster sugar, which dissolves easily into the butter and provides a fine, smooth crumb.
3. Eggs – 4 large: Eggs are essential for structure and moisture, adding lightness and binding the other ingredients together.
4. Self-Raising Flour – 225g: This flour contains added baking powder and will give the cake its fluffy, airy consistency. It’s the foundation for the cake’s rise.
5. Marmalade – 3 tablespoons: A generous spoonful of marmalade adds a wonderful citrus flavor to the cake, balancing the sweetness and introducing a lovely tang. It’s the key ingredient in this recipe and imparts a distinctive flavor.
6. Orange Zest – 1 large orange: For an additional citrusy kick, the zest from a fresh orange will enhance the marmalade’s flavor and provide a burst of fragrance.
7. Milk – 2 tablespoons: A touch of milk ensures the cake mixture is just the right consistency, making it moist and tender without being overly heavy.
8. Vanilla Extract – 1 teaspoon: A small amount of vanilla extract adds depth to the flavor, complementing the citrus notes.
9. Baking Powder – 1 teaspoon: Although self-raising flour already includes leavening agents, a little extra baking powder ensures a light and fluffy texture.

Equipment Needed

To create Mary Berry’s Marmalade Cake, you’ll need a few essential kitchen tools that will help you bake this treat to perfection:

1. Electric Mixer (Handheld or Stand Mixer) – While you can use a whisk or wooden spoon, an electric mixer makes the process faster and more efficient, especially when creaming the butter and sugar. The mixer helps to aerate the batter, giving it a lighter, fluffier texture.
2. Mixing Bowls – A couple of large bowls will be essential to combine the ingredients. One for wet ingredients and one for dry, although you can mix them in a single large bowl if you’re careful.
3. Measuring Cups and Spoons – Precise measurements are important for baking success, so having the right cups and spoons for the ingredients, especially for sugar, flour, and marmalade, is key.
4. Grater/Zester – A zester or fine grater is needed to get the zest from the orange. You want just the outer skin, not the bitter white pith.
5. Sieve – Sifting the flour and baking powder is a good practice for ensuring there are no lumps, creating a smooth batter.
6. Cake Tin – A 20cm (8-inch) round cake tin, preferably with a removable base, is ideal for this recipe. Be sure to line it with baking paper or grease it to ensure the cake comes out easily.
7. Cooling Rack – Once baked, the cake needs to cool down properly, and a cooling rack allows air to circulate around it, preventing the bottom from becoming soggy.

How To Make Mary Berry’s Marmalade Cake

Making Mary Berry’s Marmalade Cake is relatively straightforward and will fill your kitchen with the delicious scent of citrus as it bakes. Follow these steps for success:

1. Preheat the Oven – Set your oven to 180°C (350°F, or 160°C for fan ovens) and ensure it’s fully heated before you start baking.

2. Prepare the Cake Tin – Grease and line your 20cm round cake tin with baking paper. This ensures your cake won’t stick to the pan and makes for easier removal.

3. Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer until the mixture becomes pale, light, and fluffy. This step is crucial for creating the right texture in the cake.

4. Add the Eggs – One by one, crack the eggs into the bowl, beating well after each addition. If the mixture begins to curdle, add a little of the self-raising flour to bring it back together.

5. Incorporate the Marmalade and Orange Zest – Stir in the marmalade and the freshly grated orange zest, making sure both are evenly distributed throughout the batter.

6. Sift and Fold in the Dry Ingredients – Sift the self-raising flour and baking powder together, then gently fold them into the mixture. Be careful not to overwork the batter, as this can cause the cake to become dense. Add a splash of milk and the vanilla extract, folding them in to loosen the batter to the desired consistency.

7. Pour and Smooth the Batter – Spoon the batter into your prepared cake tin, smoothing the top with a spatula. The batter should be slightly thicker than a typical sponge, but still able to spread out evenly.

8. Bake the Cake – Place the tin in the preheated oven and bake for about 25-30 minutes. The cake is done when it’s golden on top and a skewer inserted into the center comes out clean.

9. Cool and Serve – Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. If desired, you can drizzle extra marmalade over the top or add a dusting of powdered sugar before serving.

Expert Tips

1. Room Temperature Ingredients – Always ensure that your butter and eggs are at room temperature before you begin. Cold ingredients can cause the batter to seize up, resulting in a denser cake.

2. Use a Soft, Seedy Marmalade – Opt for a soft, well-set marmalade rather than one that’s too chunky or too thin. A marmalade with a good balance of sweetness and tang will complement the cake beautifully.

3. Add More Zest – If you love the flavor of orange, don’t hesitate to add a little extra zest. It adds freshness and a more intense citrus flavor.

4. Don’t Overmix the Batter – Once you add the flour, mix only until just combined. Overmixing will lead to a dense, heavy cake.

5. Testing the Cake – If you’re unsure if the cake is done, gently press the center. It should spring back up. Alternatively, you can insert a skewer to check for doneness – it should come out clean.

6. Storage – This cake keeps well for several days if stored in an airtight container. You can even freeze it for up to a month. Just wrap it tightly to preserve freshness.

Mary Berry’s Marmalade Cake is a wonderful, nostalgic treat that’s as delightful to make as it is to eat. The marriage of marmalade’s citrusy sweetness with the soft, tender crumb of the cake makes for a dessert that appeals to all ages.

Whether you’re enjoying a slice with your morning tea or serving it at a family gathering, this cake is sure to impress. Its simple yet flavorful ingredients make it an excellent choice for bakers of all skill levels. So, take a moment to appreciate the beauty of a well-baked cake, and let Mary Berry’s recipe bring a little joy and zest into your kitchen!.

Easy Recipe Variations For Mary Berry’s Marmalade Cake

Mary Berry’s Marmalade Cake is a beloved classic, celebrated for its delicious balance of citrusy sweetness and rich, buttery texture. While the traditional recipe is a go-to favorite, there are many fun and easy variations to explore that can elevate this already incredible cake. Whether you’re looking to tweak the flavor or adjust the texture, these variations will keep your marmalade cake exciting and fresh every time you bake it.

1. Add Different Citrus Fruits:
   While the original recipe relies on orange marmalade for its flavor, you can experiment with different citrus varieties for a unique twist. Lemon marmalade will add a bright, tangy contrast to the sweetness of the cake, while grapefruit marmalade will infuse a slightly bitter note that complements the sugar and butter beautifully. For an even more complex flavor, consider combining different marmalade types, such as orange and lemon, to create a layered citrus experience.

2. Spices for Extra Warmth:
   Incorporating spices can introduce a whole new dimension to Mary Berry’s Marmalade Cake. Ground cinnamon, ginger, or even a pinch of cardamom can add warmth and depth to the cake’s flavor profile. You could also try adding zest from your chosen citrus fruits to enhance the fragrance and flavor. A combination of warm spices with the marmalade gives the cake a cozy, comforting feel.

3. Nuts for Texture:
   If you like a bit of crunch in your cake, adding nuts is an easy way to vary the texture. Chopped walnuts, almonds, or pistachios will provide a delightful contrast to the smooth, dense crumb of the cake. Not only do these nuts add texture, but they also pair beautifully with the marmalade’s citrus flavors. For an even more decadent touch, sprinkle some crushed nuts over the cake after glazing to create an extra layer of flavor and crunch.

4. Add Chocolate:
   Chocolate and citrus might seem like an unusual pairing, but they work remarkably well together. To elevate your marmalade cake, you can add chocolate chips or chunks to the batter. Dark chocolate, in particular, complements the bitterness of the marmalade and balances the sweetness of the cake. For a more indulgent variation, drizzle melted chocolate over the cake after it’s baked, allowing it to set into a beautiful glossy finish.

5. Gluten-Free Option:
   For those who follow a gluten-free diet, you can easily make a gluten-free version of Mary Berry’s Marmalade Cake by replacing the regular flour with a gluten-free flour blend. Just be sure to use a blend that includes xanthan gum to help with the structure of the cake. Additionally, you might want to incorporate a teaspoon of baking powder to help the cake rise. The result will be a moist, flavorful cake that everyone can enjoy, regardless of dietary restrictions.

6. Infused Liquors for an Adult Twist:
   If you’re making this cake for a special occasion or an adult crowd, try adding a splash of alcohol to the batter. A spoonful of rum, whiskey, or Grand Marnier will enhance the marmalade’s orange flavors while adding a touch of sophistication. You could even soak the cake in a boozy syrup after it’s baked to give it a bit of extra moisture and flavor.

7. Vegan Marmalade Cake:
   To make a plant-based version of Mary Berry’s Marmalade Cake, substitute the butter with a non-dairy butter alternative and replace the eggs with flaxseed meal (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). You can also use plant-based milk, such as almond or oat milk, in place of cow’s milk. The result will be a vegan-friendly cake that’s just as moist and delicious as the original.

Best Practices To Store Leftovers

Storing leftovers of Mary Berry’s Marmalade Cake properly ensures that its flavor and texture remain just as delightful the next day-or even longer!

Here are some best practices to ensure your leftover cake stays fresh and delicious:

1. Cool Completely Before Storing:
   Whether you’ve baked the cake in advance or have leftovers to store, it’s crucial to let the cake cool completely before sealing it up. If you store a warm cake, condensation can form inside the container, which will make the cake soggy and reduce its shelf life. Allow the cake to rest at room temperature for at least an hour after baking.

2. Wrap Well:
   For optimal freshness, wrap the cake in plastic wrap or wax paper before storing it. This helps keep the cake moist by locking in the moisture while preventing it from drying out. If you’ve already cut into the cake, be sure to wrap the exposed sides well to avoid air exposure that can cause the cake to stale more quickly.

3. Store in an Airtight Container:
   After wrapping your cake, place it in an airtight container or a resealable plastic bag. This will help prevent air from entering and drying out the cake. Keep the container at room temperature if you plan to eat the leftovers within a few days (3-4 days). The cake will remain fresh and moist when stored in this manner.

4. Refrigeration for Longer Freshness:
   If you don’t think you’ll be finishing the leftovers in a few days, refrigeration is your best bet. Wrap the cake well and store it in the fridge, where it will stay fresh for up to a week. Keep in mind that the cold environment of the fridge can slightly alter the cake’s texture, so be sure to bring it to room temperature before serving to allow the flavors to fully come through.

5. Freezing for Extended Storage:
   If you need to store the cake for a longer period, freezing is an excellent option. After wrapping it in plastic wrap, place the cake in a heavy-duty freezer bag or an airtight container. Label it with the date so you can keep track of its freshness. The cake can stay frozen for up to 3 months. When you’re ready to enjoy it again, allow it to thaw at room temperature for a few hours, and it will taste nearly as fresh as the day you made it.

What Goes Well With Marmalade Cake

Marmalade cake, with its sweet yet slightly tart citrus flavor, pairs wonderfully with a variety of accompaniments that can enhance your eating experience. Whether you prefer something savory or another sweet treat to balance the cake’s richness, here are some ideas for perfect pairings:

1. Fresh Cream or Whipped Cream:
   One of the simplest and most indulgent ways to serve marmalade cake is with a dollop of fresh cream or lightly whipped cream. The creamy texture contrasts perfectly with the slightly dense cake, while the sweetness complements the tangy marmalade.

2. Tea and Coffee:
   Mary Berry’s Marmalade Cake is a classic choice for afternoon tea, and its bright, citrusy flavor pairs wonderfully with both black and green tea. Consider pairing it with a pot of Earl Grey tea, whose floral notes complement the orange zest in the cake. If you’re more of a coffee drinker, the rich, roasted notes of coffee are a perfect match for the marmalade’s sweetness.

3. Citrus Sorbet:
   To heighten the cake’s citrusy notes, serve it with a scoop of citrus sorbet-perhaps orange or lemon sorbet. The cool, refreshing sorbet balances the richness of the cake and offers a palate-cleansing contrast that makes the whole dessert experience feel lighter.

4. Cheese:
   For a savory pairing, a sharp cheese like aged cheddar or a tangy goat cheese can be an unexpected but delightful match. The richness and slight saltiness of the cheese enhance the sweet, zesty flavors of the marmalade cake, creating a sophisticated combination that works beautifully for a dessert course after a meal.

5. Fresh Berries or Compote:
   Fresh berries, such as raspberries, strawberries, or blueberries, are a great option to serve with marmalade cake. Their natural acidity and sweetness balance the cake’s flavor while adding a refreshing burst of juiciness. Alternatively, you could make a simple berry compote to drizzle over the top for an added layer of fruitiness.

Conclusion

Mary Berry’s Marmalade Cake is a timeless dessert that brings together the rich, comforting flavors of buttery cake and sweet, tangy marmalade. While the classic recipe is beloved as it is, there are numerous easy variations you can try to put your own spin on the cake. From experimenting with different citrus fruits and spices to adding chocolate or nuts for extra texture, the possibilities are endless. Storing your cake properly ensures it stays fresh, whether you keep it at room temperature, refrigerate it, or even freeze it for later enjoyment. And when it comes to serving, marmalade cake pairs beautifully with everything from fresh cream and whipped topping to hot beverages like tea or coffee. Whether enjoyed solo or as part of a more elaborate spread, this cake never fails to impress.

The best part?

With so many variations, you’ll never get bored of this delicious, citrus-infused treat.

FAQs

What Are The Main Ingredients In Mary Berry’s Marmalade Cake?

The main ingredients for Mary Berry’s marmalade cake include self-raising flour, caster sugar, unsalted butter, eggs, orange marmalade, and baking powder. You may also need milk to adjust the cake batter consistency.

Can I Use Homemade Marmalade In Mary Berry’s Marmalade Cake Recipe?

Yes, you can absolutely use homemade marmalade!

Mary Berry’s recipe works wonderfully with homemade marmalade, which can add a more personal touch and richer flavor to the cake.

Can I Make Mary Berry’s Marmalade Cake Without Eggs?

Yes, you can substitute the eggs with alternatives like flaxseed meal mixed with water, or commercial egg replacers if you’re making an egg-free version. Be sure to adjust the texture and consistency of the batter accordingly.

How Do I Ensure The Cake Stays Moist After Baking?

To keep the cake moist, be sure to not overbake it. You can also drizzle some extra orange marmalade over the cake once it’s out of the oven, or cover it with a sugar syrup to add moisture and sweetness.

What Is The Best Way To Store Mary Berry’s Marmalade Cake?

Store the marmalade cake in an airtight container at room temperature for up to 4-5 days. If you want to keep it for a longer period, you can freeze it and thaw it out when needed.

Can I Use A Different Type Of Jam Instead Of Marmalade?

While Mary Berry’s recipe specifically calls for marmalade, you can substitute it with other citrus-based jams like lemon or orange jam. Keep in mind that this will slightly alter the flavor profile, but it should still produce a delicious cake.

What Type Of Cake Tin Should I Use For Mary Berry’s Marmalade Cake?

A 20cm (8-inch) round cake tin is ideal for this recipe. Ensure you line it with parchment paper or lightly grease it to prevent the cake from sticking during baking.

Can I Add Nuts Or Dried Fruits To Mary Berry’s Marmalade Cake?

Yes, you can add chopped nuts like walnuts or almonds, or dried fruits such as raisins or sultanas to enhance the flavor and texture of the cake. Just fold them into the batter gently before baking.

How Long Does Mary Berry’s Marmalade Cake Take To Bake?

The cake typically takes about 25-30 minutes to bake in a preheated oven at 180°C (350°F) or 160°C (320°F) for a fan-assisted oven. To check if it’s done, insert a skewer into the center, and if it comes out clean, the cake is ready.

Can I Make The Cake Ahead Of Time And Frost It Later?

Yes, you can bake the cake in advance. Once it’s cooled completely, store it in an airtight container. When you’re ready to serve, you can frost it with a simple icing made of powdered sugar and marmalade or a cream cheese frosting.