Mary Berry’s Marmalade Cake is a quintessential British cake that brings together the tart, citrusy sweetness of marmalade with the rich, moist texture of a traditional fruit cake. Known for her simple, no-fuss approach to baking, Mary Berry created this cake as part of her beloved repertoire of family-friendly, easy-to-make treats. The marmalade adds a tangy depth to the cake, while the light, buttery crumb creates the perfect balance of flavors. It’s a perfect choice for afternoon tea, a casual family dessert, or a special occasion.
The cake is not overly sweet, with the natural bitterness of the marmalade playing a starring role. This balance between the bitter-sweet marmalade and the tender, rich cake makes it an excellent choice for those who enjoy cakes with a bit more complexity and substance than your average sponge. Its moistness, combined with the subtle, citrusy aroma, will fill your kitchen with the inviting scents of home baking.
What sets Mary Berry’s Marmalade Cake apart is her masterful use of simple, pantry-friendly ingredients, which allow the flavor of the marmalade to shine through without overwhelming the senses. The result is a cake that is not only incredibly easy to make, but also deliciously comforting and versatile. Whether you serve it plain or dressed up with a dusting of icing sugar or a glaze, this cake can be customized to suit a wide range of tastes and occasions.
Mary Berry’s Marmalade Cake Recipe
Ingredients Needed
The ingredients required to make Mary Berry’s Marmalade Cake are straightforward and accessible, making this recipe perfect for beginners or anyone who is new to baking. Here’s a breakdown of what you’ll need:
- Butter – You’ll need unsalted butter, ideally at room temperature. The butter will give the cake its moist texture and rich flavor.
- Caster Sugar – Caster sugar is a finer-grained sugar that dissolves easily, helping to create a smooth batter that bakes evenly. If you don’t have caster sugar, you can substitute it with regular granulated sugar, though caster sugar gives the best texture.
- Eggs – Two large eggs are required, and they should be at room temperature to avoid curdling the batter when mixed with the other ingredients.
- Self-Raising Flour – This type of flour already contains a leavening agent, so it helps the cake rise without needing additional baking powder. The flour contributes to the soft, light texture of the cake.
- Marmalade – The star ingredient! You’ll need about 4 tablespoons of good-quality marmalade. The flavor of the marmalade is key to the cake, so choose one with a balance of sweetness and bitterness. Seville orange marmalade is often the preferred choice for its slightly bitter, tangy flavor, but you can also experiment with other types, like lemon or grapefruit marmalade.
- Milk – A small amount of milk will be added to the batter to adjust the consistency, ensuring it’s neither too thick nor too runny.
- Vanilla Extract – A teaspoon of vanilla extract enhances the overall flavor and provides a subtle aromatic undertone.
- Zest of an Orange – The zest will add a lovely citrusy fragrance, amplifying the marmalade’s flavor and adding a fresh, zingy element to the cake.
Optional:
- Icing Sugar – For dusting on top of the cake or for making a glaze if you prefer a slightly sweeter topping.
- Additional Marmalade for Glaze – You can make a simple marmalade glaze to brush on top of the cake to add an extra layer of citrusy goodness.
Equipment Needed
To make Mary Berry’s Marmalade Cake, you’ll need the following kitchen tools and equipment:
- Mixing Bowl – A large mixing bowl will be needed to combine the butter, sugar, eggs, flour, and marmalade. You can use either a hand mixer or a stand mixer for ease, though a bowl and whisk can work just as well if you’re mixing by hand.
- Electric Mixer (optional) – If you want to speed up the mixing process and achieve a smooth, lump-free batter, an electric hand mixer or stand mixer is ideal. It’ll make the job a lot quicker and ensure the cake is perfectly aerated.
- Measuring Cups and Spoons – For accuracy, a set of measuring spoons and cups is essential, especially when measuring ingredients like sugar, marmalade, and flour.
- Cake Tin – Mary Berry recommends using an 8-inch round cake tin, though you could also use a square tin or a different shape if that’s what you have available. Just make sure it’s greased and lined with parchment paper for easy removal.
- Cooling Rack – Once the cake is baked, you’ll want to transfer it to a cooling rack to allow it to cool evenly without becoming soggy.
- Sieve (optional) – If you’re planning on making a glaze or dusting the cake with icing sugar, a fine sieve is handy for a smooth finish.
Instructions To Make Mary Berry’s Marmalade Cake
The process of making Mary Berry’s Marmalade Cake is simple and straightforward. Here’s how to do it:
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F), or 160°C (320°F) for fan-assisted ovens. Grease an 8-inch round cake tin and line it with parchment paper.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and caster sugar until the mixture is light and fluffy. This step is essential for creating a smooth batter, so take your time and make sure the butter and sugar are well-incorporated.
- Add the Eggs: Beat the eggs in one at a time, ensuring that each egg is fully mixed before adding the next. If the mixture starts to curdle, you can add a tablespoon of flour to help stabilize it.
- Stir in the Marmalade and Orange Zest: Add the marmalade and the zest of one orange to the mixture. Stir until combined, letting the citrusy flavors infuse the batter.
- Sift the Flour: Sift the self-raising flour into the batter to ensure there are no lumps. This also helps to keep the cake light and airy.
- Add the Milk: Add a few tablespoons of milk to the mixture, stirring gently until the batter reaches a smooth, dropping consistency. It should fall off the spoon easily but not be too runny.
- Transfer the Batter to the Cake Tin: Pour the batter into your prepared cake tin, smoothing the top with a spatula.
- Bake the Cake: Bake in the preheated oven for around 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. Be sure to check the cake as it nears the end of baking, as oven times can vary.
- Cool the Cake: Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
- Optional Glaze or Decoration: Once the cake has cooled, you can dust it with icing sugar or drizzle a marmalade glaze over the top for extra sweetness and shine.
Tips And Tricks
- Room Temperature Ingredients: Make sure all your ingredients, especially butter and eggs, are at room temperature before you begin. This helps them combine better and gives the cake a smoother, more even texture.
- Don’t Overmix the Batter: When adding the flour, mix just until combined. Overmixing can lead to a dense, heavy cake.
- Choosing Marmalade: Use a high-quality marmalade, ideally one with a balance of bitterness and sweetness. If you prefer a less bitter flavor, you could opt for a sweet marmalade or mix in a little honey or orange juice for a smoother taste.
- Check the Cake Early: Every oven is different, so start checking the cake a few minutes before the recommended baking time. This will help you avoid overbaking, which could dry out the cake.
- Make It Ahead: This cake actually tastes even better after a day or two. The flavors have time to meld, and the cake stays wonderfully moist. It also freezes well, so you can make it ahead and store it for later.
Mary Berry’s Marmalade Cake is the perfect blend of citrus and sweetness, with a soft, moist texture that makes it irresistible. With a short list of ingredients and an easy-to-follow method, this cake can be whipped up in no time and is perfect for a variety of occasions. Whether served as a light dessert after dinner or paired with a cup of tea, it’s sure to become a favorite in your baking repertoire. Its versatility, simple elegance, and delightful flavor profile make it a timeless recipe that never goes out of style. So, gather your ingredients, preheat the oven, and get ready to enjoy this wonderfully comforting cake.
Easy Recipe Variations For Mary Berry’s Marmalade Cake
Mary Berry’s Marmalade Cake is a delightful, zesty treat that combines the tangy flavors of marmalade with the soft, buttery texture of a classic sponge cake. This recipe is versatile, making it an ideal base for many delicious variations to suit different tastes and occasions. Whether you want to experiment with different flavors, textures, or toppings, there are countless ways to give your marmalade cake a personal twist.
1. Fruit Variations
If you love the tanginess of marmalade but want to add another layer of fruit flavor, consider incorporating different fruits. You could add fresh orange zest and juice for an extra burst of citrus or mix in lemon zest to give it a more vibrant, zesty flavor. For a more tropical twist, consider adding chopped pineapple or mango into the batter, balancing the sweetness of the marmalade with the tartness of the fruit. This makes the cake more moist and adds a subtle, exotic touch.
2. Nutty Texture
Adding nuts is a fantastic way to change the texture and flavor profile of your cake. Walnuts or pecans can be chopped and folded into the batter, giving it a crunchy contrast to the soft sponge. The nutty flavor pairs beautifully with the marmalade, and if you toast the nuts before adding them, it enhances the richness and adds depth to the cake. For a slightly sweeter touch, try using candied pecans or almonds to add both texture and a sweet crunch.
3. Spices And Flavors
Incorporating spices can elevate the taste of Mary Berry’s Marmalade Cake. Cinnamon, ginger, and a pinch of cloves can add a cozy, warming flavor, perfect for colder months or holiday baking. For a more fragrant variation, you could add some cardamom or a splash of vanilla extract, creating a complex and aromatic flavor profile that works in harmony with the marmalade’s tang.
4. Healthier Alternatives
For those looking for a lighter or more health-conscious version of this cake, there are simple swaps you can make. Instead of using all-purpose flour, try substituting with whole wheat flour or almond flour for a denser, nuttier flavor. You could also replace some of the butter with applesauce or Greek yogurt to reduce the fat content without sacrificing moisture. Additionally, swapping out refined sugar for honey or maple syrup can add a natural sweetness that complements the tang of the marmalade.
5. Glazes And Toppings
While Mary Berry’s Marmalade Cake is delicious on its own, you can add a glaze or topping to further enhance its appeal. A simple sugar glaze made with powdered sugar and orange juice will add a glossy finish, complementing the marmalade’s sweetness. For something richer, you could create a cream cheese frosting, lightly sweetened and flavored with a hint of orange zest, to balance out the tangy marmalade. For an even more indulgent treat, a drizzle of chocolate ganache over the top could offer a luxurious contrast to the cake’s bright, fruity flavors.
Storing Leftovers
One of the great things about Mary Berry’s Marmalade Cake is that it stays fresh for several days, making it perfect for baking in advance or keeping leftovers for later enjoyment. The cake’s dense, moist texture helps it retain its flavor and tenderness long after it’s baked, but there are a few important tips to ensure it stays at its best.
1. Room Temperature Storage
If you’re planning to eat your leftover marmalade cake within a few days, you can store it at room temperature. Simply wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Keeping it in a cool, dry place, away from direct sunlight or heat, will help maintain its texture and flavor. This method should keep the cake fresh for about 3-4 days.
2. Refrigerating For Longer Freshness
If you want to store the cake for a longer period, refrigeration is your best option. After the cake has cooled completely, wrap it tightly in plastic wrap or foil, and place it in an airtight container before refrigerating. This will prevent the cake from absorbing any odors from the fridge while helping to maintain its moisture. Stored this way, the cake can last for up to a week. However, note that refrigeration may slightly alter the cake’s texture, making it a bit firmer, so it may benefit from a quick reheating in the microwave for a few seconds before serving.
3. Freezing For Future Enjoyment
For even longer storage, Mary Berry’s Marmalade Cake can be frozen. After the cake has cooled completely, slice it into individual portions for easier thawing later. Wrap each slice tightly in plastic wrap or foil, and place the slices in a freezer-safe bag or container. When properly sealed, the cake can be frozen for up to 3 months. To enjoy, simply thaw at room temperature for a few hours, or pop a slice in the microwave for a quick, moist treat. Freezing preserves the cake’s flavor and moisture, so you can indulge in your marmalade cake at any time.
What To Eat With Mary Berry’s Marmalade Cake?
While Mary Berry’s Marmalade Cake is a delightful treat on its own, there are several ways to enhance your enjoyment by pairing it with complementary dishes and beverages.
1. Beverage Pairings
Marmalade cake’s tangy, citrusy flavor pairs wonderfully with a variety of beverages. A cup of freshly brewed tea-whether it’s Earl Grey, English Breakfast, or a light green tea-makes a perfect match. The aromatic and slightly astringent nature of tea balances the sweetness of the marmalade and enhances the cake’s delicate flavors. If you prefer coffee, a strong espresso or a light cappuccino complements the cake’s richness without overpowering it.
For a more indulgent pairing, you could enjoy your marmalade cake with a creamy hot chocolate, especially on a chilly afternoon. The rich cocoa flavor pairs well with the orange marmalade, creating a comforting and satisfying treat.
2. Fruit And Cream Toppings
While the marmalade itself provides a burst of fruity flavor, adding fresh fruit or whipped cream can elevate the dessert even further. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream pairs beautifully with the tangy marmalade. Fresh berries, such as strawberries, raspberries, or blueberries, can also be served alongside or on top of the cake to add a fresh, juicy contrast to its sweetness. For a more decadent experience, try drizzling the cake with a rich, homemade orange syrup or a tangy lemon curd.
3. Cheese Pairings
Believe it or not, cheese can be a fantastic complement to the bright, fruity flavors of marmalade cake. Soft cheeses, like brie or goat cheese, provide a creamy texture that contrasts the cake’s slight dryness and balances out the sweetness of the marmalade. For a bolder flavor pairing, consider sharp cheddar or a crumbly stilton, which brings a savory edge that contrasts beautifully with the cake’s sweet, citrusy notes.
Conclusion
Mary Berry’s Marmalade Cake is a timeless dessert that brings a perfect blend of citrus, sweetness, and comfort. Its versatility makes it a wonderful base for creating new flavor combinations, whether you’re adding nuts, spices, or even trying out healthier alternatives. The cake’s ability to stay fresh for several days makes it an ideal choice for making ahead, and the variety of ways you can store it ensures you can enjoy it long after it’s baked.
When it comes to serving, the possibilities are endless. A steaming cup of tea, a swirl of whipped cream, or a few fresh berries on the side can take your marmalade cake to the next level. Whether enjoyed as a midday snack, an after-dinner treat, or as part of a larger celebration, this cake is sure to delight anyone who takes a bite.
Mary Berry’s Marmalade Cake is more than just a dessert; it’s a canvas for your creativity. From experimenting with flavors to exploring new ways of enjoying it, this cake is as much about the joy of baking as it is about savoring a delicious treat. So, next time you’re in the kitchen, don’t hesitate to make this cake your own, and remember that its timeless charm will always shine through, no matter how you choose to make it.
FAQs
What Are The Key Ingredients For Mary Berry’s Marmalade Cake?
Mary Berry’s marmalade cake recipe typically requires simple, everyday ingredients. The key ingredients include self-raising flour, butter, caster sugar, eggs, orange marmalade, baking powder, and a little milk. The combination of these ingredients results in a moist, flavorful cake with the tangy sweetness of marmalade throughout.
How Can I Ensure My Mary Berry Marmalade Cake Turns Out Perfectly Moist?
To ensure your marmalade cake is perfectly moist, it’s important to measure your ingredients accurately. Make sure the butter is softened to room temperature before creaming it with the sugar. The addition of marmalade not only gives the cake its distinct flavor but also contributes to the moisture. Additionally, avoid overmixing the batter to prevent a dense texture and bake the cake at the recommended temperature. If the cake starts to brown too quickly, you can cover the top with foil to prevent burning while the inside finishes cooking.
Can I Substitute The Orange Marmalade With Another Type Of Fruit Preserve?
Yes, you can substitute the orange marmalade with another fruit preserve, but it will alter the flavor profile of the cake. If you’re looking for something similar, apricot or lemon marmalade can be used for a tangy twist. Alternatively, a berry jam like strawberry or raspberry could give a fruity and slightly tart flavor. However, be mindful of the consistency and sweetness of the preserve you choose, as this can impact the texture and taste of the cake.
