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1Total Time
25Prep Time
35Bake Time

Tangy marmalade cake

3 Reviews

About the bake

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

1Total Time
25Prep Time
35Bake Time


  1. 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. Step 2:

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

  3. Step 3:

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

  4. 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.

  5. 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. Step 6:

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


  • For the cake

    • 225g Allinson's Self Raising Flour
    • 0.5 tsp Baking powder
    • 0.5 tsp Bicarbonate of soda
    • 150g Silver Spoon Golden Syrup
    • 150g Butter (unsalted)
    • 45ml Milk
    • 175g Marmalade
    • 2 Eggs (large, beaten)
  • For the topping

    • 50g Marmalade
    • 125g Cream cheese

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