Marmalade Cake with Caramelised Orange Base

It’s marmalade season, and if you can get your hands on Seville oranges, I highly recommend making your own. Homemade marmalade has a depth of flavour that shop-bought simply can’t match — bitter, sweet, and bright all at once.

Once you’ve stocked your pantry with jars (I currently have 24 staring back at me), this Marmalade Cake is the perfect way to start using them. With caramelised orange slices baked into the base, the cake turns out sticky, fragrant, and beautifully glossy when flipped. It’s a true centrepiece bake, but deceptively simple to pull off.

Ingredients

For the Orange Base

• 2–3 oranges (I used Navel)

• A sprinkle of caster sugar

For the Cake Batter

• 220g unsalted butter, softened

• 220g caster sugar

• 3 large eggs, room temperature

• 220g self-raising flour

• 1 tsp baking powder

• ½ tsp fine salt

• 100g Seville orange marmalade

• Zest and juice of 1 orange

Optional Glaze (for shine)

• 2 tbsp marmalade

Method

1. Prepare the tin

   • Line the base and sides of a square cake tin with baking parchment.

   • Thinly slice the oranges and lay them across the base in a single layer. Sprinkle lightly with caster sugar.

2. Make the cake batter

   • Cream the butter and sugar until pale and fluffy.

   • Beat in the eggs, one at a time.

   • Fold in the flour, baking powder, and salt.

   • Mix together the marmalade, orange zest, and juice, then gently fold this into the batter until smooth.

3. Bake

   • Spoon the batter over the orange slices and spread evenly.

   • Bake at 170°C (fan 160°C) for 40–50 minutes, until golden and a skewer comes out clean.

4. Turn out

   • Cool in the tin for 10 minutes.

   • Run a knife around the edges, place a board or tray on top, flip, and carefully peel away the parchment to reveal the oranges.

5. Glaze (optional)

   • Warm the marmalade with a splash of water until loose, then brush over the top for a glossy finish.

Elliot’s Top Tips

• Balance the sweetness: If your marmalade is very sweet, use slightly tart oranges for the base to create contrast.

• Serving suggestion: This cake pairs perfectly with a spoonful of crème fraîche or thick Greek yoghurt — the tang cuts through the richness.

• Make ahead: The flavours deepen by the next day. Store in an airtight container at room temperature for up to 3 days.