Marmalade is such a distinctive flavour so it was a challenge to get the balance just right. I will admit, I was a little nervous with this cake but I am so glad I went with it. You guys loved it, thank you so much for all your lovely feedback. If you fancy giving it a go yourself then read on. I promise it is quite a simple cake to make even though the recipe looks long.
I decided on marmalade for the January box as the Seville oranges used to make marmalade are in season. The smell of marmalade bubbling on the hob is a very strong memory from my childhood. My mum is our families marmalade and jam maker and we are lucky to receive fresh new batches from her on a regular basis.
As we do like to make as much as we can from scratch here at Cake HQ we did make the marmalade ourselves. However, it will work just as well with a bought jar. You can get so many different types now – why not see if your market or farm shop has one that has been made locally?
To make the cake you will need two 20cm/8in round cake tins greased with butter and lined with baking paper. Preheat the oven to 180C Fan/Gast mark 4/350F.
- 225g Butter – softened
- 225g Golden Caster Sugar
- 4 Eggs – lightly beaten
- 225g Self Raising Flour
- Marmalade 3-4 tbsp (depends how strong you want it to be!)
- Cream the butter and sugar together until light and fluffy – this will take about 5 minutes in a mixer and longer by hand. Make sure the butter is nice and soft before you start, especially if you are making it by hand!
- Add approximately a third of the egg mixture at a time with a heaped tablespoon of the flour and beat in well.
- Once all the egg has been incorporated gently fold in the rest of the flour.
- Finally, fold in the marmalade.
- Divide the mixture evenly between the two prepared tins and level the surface.
- Bake for 20-25 minutes. The cake is done if it springs back when lightly pressed and is coming away slightly from the edges of the tin. A skewer/tooth pick inserted in the middle should come out clean or with a few crumbs.
- Allow to cool slightly in the tin and then transfer to a cooling rack to cool completely.
- 100g Butter, softened
- 200g Icing sugar
- 1-2tbsp Marmalade – add a little at a time and taste – add more if you like it stronger
- Beat the butter and icing sugar together in a mixer until light and fluffy. If you are doing this by hand, again make sure that the butter is nice and soft.
- Then, add the marmalade a little at a time until it tastes just right.
- 100g Icing sugar
- Orange juice
- Add the juice a little at a time to the sugar and stir together. You want a consistency like double cream that will pour onto the cake but not all run off the sides!
Assembling your cake:
- On the first sponge spread a generous layer of the buttercream
- Add the second sponge and then pour on your topping. Spread it gently to cover the top of the cake.
- Make a cuppa and enjoy!
That looks like a long recipe but don’t be put off – it’s not too tricky and will be so delicious it will be worth the effort!
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