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Six slices of marmalade cake on a plate Tried & Tested

Tangy marmalade cake

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3.667 stars based on 6 ratings

This tangy marmalade cake is simply delicious and perfect for an afternoon tea treat.

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:easy

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Ingredients

For the cake

  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp ½tsp Baking powder
  • ½tsp ½tsp Bicarbonate of soda
  • 150g 5⅜ oz Golden syrup (we use Silver Spoon)
  • 150g 5⅜ oz Butter (unsalted)
  • 45ml 1½ fl oz Milk
  • 175g 6¼ oz Marmalade
  • 2 2 Eggs large, beaten

For the topping

  • 50g 1⅞ oz Marmalade
  • 125g 4½ oz Cream cheese

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 150°C, (fan 130°C, gas mark 2). Grease and fully line a 20.5cm (8in) square deep cake tin.

  2. Classic mode Step 2

    Sieve the flour, baking powder and bicarbonate of soda into a large bowl.

    Ingredients for this step

    • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • ½tsp ½tsp Baking powder
    • ½tsp ½tsp Bicarbonate of soda
  3. Classic mode Step 3

    Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted.

    Ingredients for this step

    • 150g 5⅜ oz Golden syrup (we use Silver Spoon)
    • 150g 5⅜ oz Butter (unsalted)
    • 45ml 1½ fl oz Milk
    • 175g 6¼ oz Marmalade
  4. Classic mode Step 4

    Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin.

    Ingredients for this step

    • Egg(s) (free range)
  5. Classic mode Step 5

    Bake in the middle of an oven for about 35 minutes until golden and a skewer inserted into the centre comes out clean. (Cover the top with greaseproof after 25 minutes if cake is browning too quickly).  Cool in the tin for 5 minutes before transferring to a wire rack to cool. 

  6. Classic mode Step 6

    Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve.

    Ingredients for this step

    • 125g 4½ oz Cream cheese
    • 50g 1⅞ oz Marmalade