Orange Marmalade Cake
Orange Marmalade Cake is a delightful dessert that captures the bright, citrusy essence of oranges in every bite. This moist and tender cake is infused with layers of orange flavor, thanks to a combination of fresh orange zest, juice, and a generous helping of sweet, slightly bitter orange marmalade. The result is a beautifully balanced treat that is both fragrant and flavorful. Perfect for afternoon tea, holiday gatherings, or any occasion that calls for something special and homemade.
The batter comes together with simple pantry ingredients—flour, sugar, butter, eggs, and baking powder. The marmalade adds a unique texture and a touch of sophistication. Once baked to golden perfection, the cake is often glazed or brushed with warm marmalade, which not only enhances the citrus aroma but also gives the cake a glossy, appealing finish. Some variations may include a drizzle of orange glaze or a dusting of powdered sugar. Depending on how sweet or elegant you’d like to make the final presentation.
This cake pairs wonderfully with a cup of tea or coffee. Its tender crumb and zesty profile make it a refreshing departure from heavier, overly sweet desserts. It also stores well and tastes even better the next day, as the marmalade continues to infuse the cake with moisture and flavor.
Orange Marmalade Cake is more than just a dessert—it’s a celebration of simple ingredients, seasonal citrus, and homemade comfort. Whether you’re baking it for brunch, a gift or simply to brighten your own table. This cake is sure to bring a burst of sunshine and a touch of charm to any day.
Orange Marmalade Cake
Ingredients
- 4 Tbsp Turbinado Sugar
- 2 Small Oranges-washed and thinly sliced
- 2 Small Oranges-zested and juiced
- 12 Tbsp Butter-unsalted at room temperature
- 1 Cup Granulated sugar
- 4 Eggs-lightly beaten
- 6 Tbsp Orange marmalade-divided
- 1 1/3 Cup All-purpose flour
- 2/3 Cup Almond meal or flour
- 2 Tsp Baking powder
- 1/4 Tsp Salt
Instructions
- Preheat oven to 350'
- Grease bottom and sues of 9" springform pan. Sprinkle with turbinado sugar. Layer sliced oranges in the bottom of the pan, overlapping slightly to cover the turbinado sugar. Set aside.
- In a large mixing bowl cream granulated sugar and butter until pale and fluffy. Add 3 tablespoons of marmalade and beat to combine. Beat in eggs until fully incorporated.
- Fold in flour, almond flour, baking powder, salt, orange juice and zest and mix until smooth. Don't overmix.
- Spoon the batter over the sliced oranges and smooth the top. Bake at 350' for 50 minutes until the top is golden brown and the cake is set.
- Remove from the oven and cool for 5 minutes. Remove the sides of the springform pan and put cake on a serving dish. If you can remove the bottom of the springform pan from the cake.
- Place remaining marmalade in a small bowl with 2 tablespoons water and microwave for 30 seconds. Stir and heat until the marmalade has thinned.
- Spread the glaze over the top of the cake. Serve warm or room temperature. Add Greek yogurt, whipped cream or ice cream.