Recipes Cake Recipes Cakes with Fruit Paddington's Marmalade Cake Back to Cakes with Fruit Paddington's Marmalade Cake Total Time 55m Prep Time 15m Bake Time 40m Serves 12 Skill Level Easy 5 Reviews 3 star rating Share Paddington Bear particularly enjoys marmalade in his cake as well as spread in his sandwiches. This is a really simple fruity marmalade loaf cake recipe which is great for the kids to bake along with. The tangy orange mixed with the sweet cake dough make for a great twist to any loaf cake. For this Marmalade Cake you could try making your own Marmalade. We have several recipes available if you have a bit more time on your hands including our own Orange & Whisky Marmalade. Possibly a bit more of a grown up recipe! Method Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and lin the tin with baking parchment or use a ready make loaf tin case. Beat the softened butter and sugar with a wooden spoon or an electric whisk until pale and fluffy. Whilst still beating, gradually pour in the beaten egg until well combined. Follow with the marmalade and orange zest ensuring it is thoroughly mixed in. Fold in the flour, ground almonds and baking powder into the egg mixtures until just combined. Stir in 1 tbps orange juice and spoon the mixture into the prepared tin. Spread out evenly and bake in the middle of the oven for 40 - 45 minutes or until when checked with a skewer it comes out clean. Remove from the oven, leave to cool in the tin on a wire rack. It is a moist cake, and may sink a little while it is cooling. For the icing, mix together the sieved golden icing sugar and 2 tsp orange juice. Once the cake has cooled to room temperature, carefully remove the baking parchment from the cake and drizzle liberally with the icing. Leave to set for 15 minutes. Let's Bake The easiest way to follow a recipe Bookworm Bakes Reviews 30 September 2020 5 star rating Love this recipe! I've made it twice now. I'm new to baking (since lockdown!) & this is very easy. The hardest thing is zesting the oranges, I get covered in it! Really enjoy making it & I've recommended it to friends. Thanks for this! 01 August 2020 1 star rating Followed recipe to the T.Complete disaster.Needed much longer and completely folded in the middle.I am experienced cook and so disappointed, especially as ground almonds are expensive.Never again😩😩😩😩 29 February 2020 4 star rating Love this cake make it gluten free by using 50g of coconut flour instead of flour. Still turns out moist and tasty 09 February 2020 1 star rating Followed recipe to the letter, however it was under baked, therefore collapsed in the middle. Left in oven a bit longer, it became very dark, with a crater in the middle! So disappointed, it smelled lovely while baking. 09 March 2018 5 star rating Made this on a very rainy day...absolutely fab, easy and moist, tastes divine. I did add a bit more marmalade as I make my own and had plenty! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 150g Butter (unsalted) (softened) 150g Billington’s Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 2 Egg(s) (free range) (large) 75g Orange marmalade 1 Orange zest (from 1 orange) 0 Orange juice (from 1 orange) 150g Self-raising white flour 100g Almonds (ground) 1 tsp Baking powder (sifted) 2 tbsp Billington’s Unrefined Golden Icing Sugar This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons. Utensils Baking Tin Wooden Spoon Electric Whisk Cooling Rack Baking Parchment