Sticky marmalade drizzle cake
Prep time: 10 minsTotal time: 
Sticky marmalade drizzle cake
Prep time: 10 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
For the cake:
- 200g soft butter, in pieces
- 225g caster sugar
- 4 large eggs
- 150g self-raising flour
- 1 rounded tsp baking powder
- 100g ground almonds
For the marmalade drizzle:
- 75g icing sugar
- 3 tbsp marmalade
- grated zest of 2 oranges
- 100ml orange juice
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 7cm-deep, 20cm round springform tin and line the base with baking paper.
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Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined. Spoon into the prepared tin, smooth the top and bake on a baking tray for 1 hour.
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Meanwhile, whisk the icing sugar with the marmalade, orange zest and juice. Set aside to dissolve.
TipMarmalade also works well on pancakes – warm through, drizzle over and serve with cold mascarpone.
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As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup. Leave to cool in the tin before serving.
