This easy Mary Berry Marmalade Cake is a delightful treat that’s both quick and simple to make. With a creamy orange topping and a crispy pastry base, you can easily swap in common ingredients like lemon or lime marmalade for a zesty twist. Perfect for afternoon tea or dessert!
This Marmalade Cake Recipe Is From Fast Cakes Cookbook by Mary Berry
Ingredients Needed:
For the Pastry:
- 225g plain flour
- 114g butter, chilled and diced
- 8 tsp cold water (adjust as needed)
- 4 tbsp orange marmalade
- Icing sugar, for dusting
For the Topping:
- 114g margarine, chilled and diced
- 100g caster sugar
- 2 large eggs
- 100g self-raising flour
- ½ tsp baking powder
- Zest of 1 orange, finely grated
How To Cook Marmalade Cake Recipe:
- Preheat the oven: Set your oven to 180°C (160°C fan) / 350°F. Prepare two 12-hole muffin tins.
- Make the pastry: In a large bowl, rub the butter into the flour until it resembles breadcrumbs. Add water gradually to form a firm dough, kneading briefly until smooth. Roll out on a floured surface and use a 3-inch fluted cutter to cut out 24 circles. Line the muffin tins with the circles.
- Add marmalade to each case: Spoon ½ teaspoon of marmalade into each pastry case.
- Prepare the topping: In a mixing bowl, combine margarine, sugar, eggs, self-raising flour, baking powder, and orange zest. Beat with an electric mixer until smooth and well blended.
- Assemble and bake: Drop a teaspoonful of the topping mixture over the marmalade in each case, ensuring it covers the filling. Bake for about 35 minutes, or until the topping is golden and the pastry is fully baked.
- Cool and dust with icing sugar: Let the cakes cool in the tins briefly, then carefully lift out and transfer to a wire rack. Dust with icing sugar before serving.
Recipe Tips
- Use Chilled Ingredients: Make sure your butter and margarine are cold. This helps create a flaky pastry and a light topping.
- Measure Ingredients Accurately: Weigh your flour and sugar for precise measurements. This ensures your cake turns out the right texture and taste.
- Don’t Overmix the Batter: When combining the topping ingredients, mix just until smooth. Overmixing can make the topping dense instead of light.
- Cool the Cakes Properly: Let the cakes cool in the tin for a few minutes before transferring to a wire rack. This helps them hold their shape and prevents sticking.
- Store in an Airtight Container: Keep any leftover cakes in an airtight container at room temperature to keep them fresh and moist for a longer time.
How To Store Leftovers
- Refrigerate: Put leftover Marmalade Cake in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Wrap leftover Marmalade Cake tightly in plastic wrap or foil. Place it in a freezer-safe container. It can be frozen for up to 2 months. To thaw, leave it out at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of the loaf cake)
- Calories: 335
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 210mg
- Potassium: Not specified
- Total Carbohydrate: 44g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Malted Chocolate Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Windfall Pie
- Mary Berry Coconut and Jam Cake
- Mary Berry American Chocolate Cake
Mary Berry Marmalade Cake
Description
This easy Mary Berry Marmalade Cake is a delightful treat that’s both quick and simple to make. With a creamy orange topping and a crispy pastry base, you can easily swap in common ingredients like lemon or lime marmalade for a zesty twist. Perfect for afternoon tea or dessert!
Ingredients
For the Pastry:
For the Topping:
Instructions
- Preheat the oven: Set your oven to 180°C (160°C fan) / 350°F. Prepare two 12-hole muffin tins.
- Make the pastry: In a large bowl, rub the butter into the flour until it resembles breadcrumbs. Add water gradually to form a firm dough, kneading briefly until smooth. Roll out on a floured surface and use a 3-inch fluted cutter to cut out 24 circles. Line the muffin tins with the circles.
- Add marmalade to each case: Spoon ½ teaspoon of marmalade into each pastry case.
- Prepare the topping: In a mixing bowl, combine margarine, sugar, eggs, self-raising flour, baking powder, and orange zest. Beat with an electric mixer until smooth and well blended.
- Assemble and bake: Drop a teaspoonful of the topping mixture over the marmalade in each case, ensuring it covers the filling. Bake for about 35 minutes, or until the topping is golden and the pastry is fully baked.
- Cool and dust with icing sugar: Let the cakes cool in the tins briefly, then carefully lift out and transfer to a wire rack. Dust with icing sugar before serving.
Notes
- Use Chilled Ingredients: Make sure your butter and margarine are cold. This helps create a flaky pastry and a light topping.
- Measure Ingredients Accurately: Weigh your flour and sugar for precise measurements. This ensures your cake turns out the right texture and taste.
- Don’t Overmix the Batter: When combining the topping ingredients, mix just until smooth. Overmixing can make the topping dense instead of light.
- Cool the Cakes Properly: Let the cakes cool in the tin for a few minutes before transferring to a wire rack. This helps them hold their shape and prevents sticking.
- Store in an Airtight Container: Keep any leftover cakes in an airtight container at room temperature to keep them fresh and moist for a longer time.
Mary Berry Marmalade Cake