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Member recipe

Frosted Marmalade Cake

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(6 ratings)

Member recipe by


Serves 8

Nigel Slater's Frosted Marmalade Cake, from the Guardian website.

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  • For the sponge:
  • 175g butter
  • 175g golden, unrefined caster sugar
  • a large orange
  • 3 large eggs
  • 75g orange marmalade
  • 175g self-raising flour
  • For the frosting:
  • 100g icing sugar
  • 2 tbsps orange juice


    1. Set the oven at 180°C/gas mark 4. Line a loaf tin about 25 x 11 x 7cm deep.
    2. Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy
    3. Finely grate the orange
    4. Break the eggs into a small bowl and beat them lightly with a fork. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition.
    5. Beat in the marmalade and the grated orange zest.
    6. Remove the bowl and fold in the flour with a large metal spoon. Do this slowly, firmly but carefully, till there is no sign of any flour. Gently stir in the juice of half the orange.
    7. Spoon into the lined cake tin, lightly smoothing the top. Bake for 40 minutes, checking it after 35 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack.
    8. Sieve the icing sugar and mix it to a smooth, slightly runny consistency with as much of the remaining orange juice as it takes. Drizzle the icing over the cake letting it run down the sides, and leave to set.

Comments, questions and tips

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Catherine Milton-Topalovski's picture
Catherine Milto...
25th Sep, 2019
I have just made this cake. It's still warm from the oven. However, I modified it a bit. I needed a jar to make pickles, so I decided to make a marmalade cake and use a cheap jar of marmalade. None of the recipes used enough, so I took this recipe and substituted the sugar for marmalade - a whole 340g jar of it. The mixture did curdle, no surprise, but the resulting cake is magnificent. It tastes very buttery, does not taste too sweet (interesting), but has a solid marmalade aftertaste. This could be good or bad, depending on how much you like that taste. It also came out very moist, so I haven't bothered with any topping at all.
5th Nov, 2014
I have just made this cake for the first time and I will definitely make it again. It was extremely light and delicious. I didn't use the icing sugar for the frosted topping as it was sweet enough. I used the juice from half an orange and poured it over the top. A very yummy cake indeed! Thank you Nigel Slater
5th Nov, 2014
A delicious cake, great for using up last years marmalade. It was very very light, melted in the mouth. I didn't use the topping, just stabbed the top and poured over the juice from half an orange. It's sweet enough without the icing sugar.
3rd Dec, 2013
Have made this cake three times now, once didn't rise very much but was OK, the other twice they sunk in the middle despite following recipe to the letter, very frustrating! Still they still tasted yummy!!
15th Feb, 2013
I had been 'asked' to make cakes for our sailing club AGM. For ease of serving, I baked the mixture in an 8" square tin. I made a fondant icing with 2 tablesp. melted butter, 2 tablesp. orange juice and enough icing sugar to reach a workable icing mix. Cut into squares and served in muffin cases, it hardly touched the plate. A lovely recipe.
trinaz's picture
4th Nov, 2012
27th Oct, 2012
Super recipe - just baking it for third time and it is always appreciated! I use as many Fairtrade ingredients as I can, so this time have used FT sugar, FT marmalade (which is of a high quality - either from Duerrs Seville Orange Marmalade or Traidcraft's ) and even found FT oranges. That coupled with free range eggs makes a fantastic treat! Thanks for the recipe!
15th May, 2012
I made this on the weekend and it was lovely! The family all popped around and there was nothing left I will be making this again! The only thing I changed was that I used a cocktail stick made holes in the cake and then brushed the icing mixture onto the cake.
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5th Nov, 2014
If you don't like too much sweetness, don't use the icing sugar, just use the juice of an orange and pour over the top to soak through