Marmalade cake Mary Berry is a perfect treat for anyone with a sweet tooth. This cake is moist, flavorful, and has a lovely citrusy aroma that fills your kitchen with warmth and love. Mary Berry, a renowned British baker, has a fantastic recipe that we’re going to share with you today. It’s easy to make, and you can enjoy it with a cup of tea or coffee. So, let’s get started!
Marmalade Cake Mary Berry Recipe #1
Ingredients
- 175g softened unsalted butter
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- 100g coarse-cut marmalade
- 2 tbsp milk
Instructions
- Preheat the oven to 180°C/fan160°C/gas 4.
- Grease and line a 20cm round cake tin with baking parchment.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a tablespoon of flour with each egg.
- Fold in the remaining flour and baking powder using a large metal spoon.
- Stir in the marmalade and milk until well combined.
- Spoon the mixture into the prepared tin and level the surface.
- Bake for 40-45 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
- Calories: 326
- Fat: 16g
- Saturated Fat: 9.6g
- Carbohydrates: 41g
- Sugar: 26g
- Fiber: 0.6g
- Protein: 4g
- Sodium: 170mg
Cooking Time
40-45 minutes
Equipment
- 20cm round cake tin
- Baking parchment
- Large bowl
- Electric mixer or whisk
- Large metal spoon
- Wire rack
Serving Suggestions
This cake is perfect as an afternoon tea treat or as a dessert after dinner. You can serve it with a dollop of whipped cream or a drizzle of warm custard.
Variations
You can make this cake with any other citrus fruit marmalade, such as lemon, lime or grapefruit. You can also add some chopped nuts or dried fruits to the cake mixture for extra texture and flavor.
Substitutions
- You can use margarine instead of butter if you prefer.
- You can use granulated sugar instead of caster sugar, but the texture of the cake may be slightly different.
- You can use plain flour instead of self-raising flour, but you’ll need to add an extra teaspoon of baking powder.
- You can use any type of milk, such as almond or soy milk, instead of cow’s milk.
Storage
This cake will keep in an airtight container for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure the butter is softened before you start making the cake mixture.
- Use a large metal spoon to fold in the flour and baking powder to avoid overmixing the cake mixture.
- Don’t open the oven door too often while the cake is baking, as this can cause it to sink in the middle.
Frequently Asked Questions
- Can I make this cake without marmalade?
- Can I use a different size cake tin?
Yes, you can substitute marmalade for any other jam or preserve if you prefer.
Yes, you can use a larger or smaller cake tin, but you’ll need to adjust the baking time accordingly.
Marmalade Cake Mary Berry Recipe #2
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 4 tbsp marmalade
Instructions
- Preheat the oven to 180°C/fan160°C/gas 4.
- Grease and line a 23cm round cake tin with baking parchment.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, adding a tablespoon of flour with each egg.
- Fold in the remaining flour and baking powder using a large metal spoon.
- Stir in the marmalade until well combined.
- Spoon the mixture into the prepared tin and level the surface.
- Bake for 50-55 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
- Calories: 425
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Sugar: 32g
- Fiber: 0.7g
- Protein: 5g
- Sodium: 205mg
Cooking Time
50-55 minutes
Equipment
- 23cm round cake tin
- Baking parchment
- Large bowl
- Electric mixer or whisk
- Large metal spoon
- Wire rack
Serving Suggestions
This cake is best enjoyed warm with a cup of tea or coffee. You can also serve it with some vanilla ice cream or whipped cream for a delicious dessert.
Variations
You can add some orange zest or lemon zest to the cake mixture for extra flavor. You can also top the cake with some orange or lemon icing for an extra zing.
Substitutions
- You can use margarine instead of butter if you prefer.
- You can use granulated sugar instead of caster sugar, but the texture of the cake may be slightly different.
- You can use plain flour instead of self-raising flour, but you’ll need to add an extra teaspoon of baking powder.
- You can use any type of jam or preserve instead of marmalade.
Storage
This cake will keep in an airtight container for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure the butter is softened before you start making the cake mixture.
- Use a large metal spoon to fold in the flour and baking powder to avoid overmixing the cake mixture.
- Don’t open the oven door too often while the cake is baking, as this can cause it to sink in the middle.
Frequently