Mary Berry Marmalade Cake​

I first baked these when I was trying to clear out a stubborn half-jar of orange marmalade glaring at me from the back of the fridge. Didn’t think much of it, to be honest. I thought it would be another “decent but forgettable” teatime bake. Oh, how wrong I was.

The base turned out crisp like shortbread, the marmalade turned almost jammy in the oven, and the golden sponge top puffed up like a proud little hat. But the first time? Disaster. I overfilled the pastry cases, and the filling oozed everywhere—burnt sugar, stuck tins, the lot.

Let me show you how I fixed that—and why these are now my go-to when I want something that feels like effort but actually isn’t.

Why This One Works So Well

Most marmalade bakes just stir it into a sponge and call it a day. But this one is clever. It layers: flaky pastry for crunch, tart marmalade for sharpness, and a light sponge to hold it all together.

Here’s what surprised me: the contrast. That sharp-sweet orange hit against buttery pastry? It’s like a posh Jaffa Cake crossed with a Bakewell tart. Oh, and making them in muffin tins? Genius. Everyone gets their own mini cake—and no soggy middle slices.

INGREDIENTS + WHY THEY MATTER

• Plain Flour (for pastry) – Keeps the base crisp and short. Self-raising here would puff too much and ruin the structure.
• Butter, cold and diced – The colder the better. Warm butter = greasy dough = no flake.
• Orange Marmalade – Go chunky. I used some Seville orange stuff from Borough Market once—completely transformed it.
• Margarine (for topping) – Lighter than butter, makes the sponge soft without being greasy.
• Caster Sugar – Dissolves quickly into the batter. Granulated made mine gritty.
• Eggs – Helps rise and binds the topping.
• Self-Raising Flour + Baking Powder – Gives the topping its lovely lift. I tried it once without the baking powder—flat as a pancake.
• Orange Zest – Don’t skip it. It brightens everything and balances the sweetness.

Making It Yours (Without Ruining It)

• Citrus Swap: Lemon or lime marmalade works beautifully—just keep the zest in sync (lemon zest with lemon marmalade, etc.).
• No Eggs? I tried with flax egg once (1 tbsp flax + 3 tbsp water)—not quite the same rise, but held together well.
• Gluten-Free: I used Doves Farm GF plain flour for the pastry and GF self-raising for the topping. It worked—but let the pastry chill 20 mins before rolling or it gets too soft.
• Jam Instead of Marmalade? Honestly? Strawberry jam made it too sweet. Apricot was okay, but marmalade’s bitterness is key here.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Topping overflowed	Overfilled the pastry cases	Use just a teaspoon on top, not more
Pastry shrank in the tin	Didn’t chill dough before baking	Chill cut rounds for 10 mins before baking
Cakes stuck in the tin	No greasing, hot marmalade leaked	Lightly grease tins, even non-stick ones

HOW TO MAKE MARY BERRY’S MARMALADE CAKE

1. Preheat your oven to 180°C (160°C fan). Grease two 12-hole muffin tins if they’re not non-stick.
2. Make the pastry: Rub butter into flour until breadcrumb texture. Add cold water slowly—only just enough to bring it together. It should feel firm but pliable.
3. Roll and cut: Roll out dough on floured surface, cut out 24 circles with a 3-inch fluted cutter. Press into muffin tin holes gently.
4. Add marmalade: Spoon ½ tsp into each case. Don’t overfill—it bubbles up.
5. Make the topping: Beat margarine, sugar, eggs, flour, baking powder, and zest until smooth. It should look light and slightly airy.
6. Assemble: Drop a heaped teaspoon of topping onto each case—don’t press it down.
7. Bake for 30–35 minutes until golden. The sponge should spring back, and pastry should look golden at the edges.
8. Cool in tin for 5–10 mins, then lift onto rack. Dust with icing sugar if you like.

TIPS FROM MY KITCHEN

• I use my old metal muffin tin—it conducts heat better than silicone.
• If your pastry feels too soft, pop it in the freezer for 5 minutes before baking.
• Zest the orange straight into the bowl—the oils add extra punch.
• I freeze these fully baked and just refresh them in a low oven (140°C for 8 mins).

STORAGE + SERVING

• Room temp: Keeps 3 days in an airtight tin.
• Fridge: Up to 5 days, but re-warm slightly to get the texture back.
• Freezer: Wrap individually, freeze up to 2 months. Defrost at room temp, then warm in the oven.
• Serve with: A cup of strong black tea or earl grey. Or warm with a dollop of crème fraîche.

FAQs

Q: Can I use homemade marmalade?
A: Definitely—but make sure it’s thick and chunky. If it’s too runny, it’ll leak.

Q: Why did my sponge not rise?
A: Check your baking powder’s still active. Also, don’t overmix—just enough to blend.

Q: Can I make this in one big tin instead of muffins?
A: I tried a tart tin once—looked lovely but the pastry base didn’t cook as evenly. Stick to muffin tins if you want the texture contrast.

Q: Do I need to chill the pastry dough?
A: Not mandatory, but a 10-minute chill helps it stay neat when baking.

Q: Can I use butter instead of margarine in the topping?
A: Yep—but it makes it a bit richer and slightly denser. Still tasty.

Try More Recipes:

• Mary Berry Wimbledon Cake Recipe
• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Rich Fruit Cake Recipe
• Mary Berry Mincemeat Cake Recipe