Tangy marmalade cake - recipe

Tangy marmalade cake

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For the cake

For the topping

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  1. 1

    Preheat the oven to 150°C, (fan 130°C, gas mark 2). Grease and fully line a 20.5cm (8in) square deep cake tin.

  2. 2

    Sieve the flour, baking powder and bicarbonate of soda into a large bowl.

    For this step you'll need:

    • 225g Self-raising white flour
    • ½tsp Baking powder
    • ½tsp Bicarbonate of soda
  3. 3

    Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.

    For this step you'll need:

    • 150g Golden syrup
    • 150g Butter (unsalted)
    • 45ml Milk
    • 175g Marmalade
  4. 4

    Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.

    For this step you'll need:

  5. 5

    Bake in the middle of an oven for about 35 minutes until golden and a skewer inserted into the centre comes out clean. (Cover the top with greaseproof after 25 minutes if cake is browning too quickly).  Cool in the tin for 5 minutes before transferring to a wire rack to cool. 

  6. 6

    Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.

    For this step you'll need:

    • 125g Cream cheese
    • 50g Marmalade

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