As the season for making Seville orange Marmalade draws to a close for another year, perhaps you have more jars than you need for toast in the coming months? Baking with marmalade, in cakes, desserts, biscuits and bread provide opportunities to add flavour. All batches of marmalade create different results. If you have any jars you are less than happy with, they may be perfect for baking.

This recipe combines two popular flavours, almond. and citrus. Any marmalade is suitable to use, although I prefer Seville Orange. Replace the weight of plain flour with almonds for a gluten free recipe. The cake is versatile, I often make it plain and serve it with Rumtopf for an indulgent dessert.

Rich Almond and Marmalade Cake Recipe

Serves 8


110g unsalted butter, softened
140g caster sugar
Zest of 1 orange
3 medium eggs
85g ground almonds
45g plain flour


225g Seville Orange Marmalade

1) Grease and line a 19cm cake tin, 6cm deep. Pre-heat the oven to 180C ( Fan 160C).

2) Cream the butter with the sugar and orange zest, until the mixture is very soft and light in colour.

3) Add the eggs a little at a time, adding a third of the almonds with each egg.

4) Sift the flour and fold into the mixture with a metal spoon. Pour the cake batter into the tin.

5) Bake for 35 minutes. The cake should be springy to the touch.

6) Turn the cake out and leave until cold.

6) Spread the top of the cake with marmalade just before serving.

For more recipes Marmalade Make & Bake

February 17th, 2015|Tags: , , |