Sticky Orange Marmalade Cake

Sticky Orange Marmalade Cake

Growing up I loved Paddington Bear, in fact I actually think my parents still have my old stuffed toy half hanging together somewhere! The big kid in me was excited to learn of the new Paddington Bear film which is released today! Am I too old to go and see it? Never! and will I be the only one in the cinema without children? Probably!

So in honour of this marmalade loving bear I made this Sticky Orange Marmalade Cake from the book which accompanied the second series of the Great British Bake Off.  I think I will be taking a large slice of this into the cinema with me!

Sticky Orange Marmalade Cake (Serves 8)


For the cake:
175g unsalted butter, at room temperature
175g caster sugar
3 large eggs, at room temperature, beaten
175g self-raising flour
½ tsp. baking powder
3 tbsp. chunky Seville orange marmalade
2 tbsp. full-fat or semi-skimmed milk

For the topping:
3 tbsp. chunky Seville orange marmalade
100g icing sugar


  • Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm round spring form or deep cake tin and line the base with baking paper.
  • In a large mixing bowl, beat the butter with a wooden spoon or electric mixer for 1 minute, or until creamy.
  • Gradually beat in the sugar for 4-5 minutes until very light and fluffy.
  • Add the eggs a little at a time, beating well after each addition; add 1 tablespoon of the flour with the last of the beaten egg.
  • Sift the remaining flour, a pinch of salt and the baking powder into the bowl and gently fold into the egg mixture using a large metal spoon. When combined, stir in the marmalade and milk.
  • Spoon the mixture into the prepared tin and spread it out evenly.
  • Bake for 50-55 minutes, or until golden brown and firm to the touch.
  • Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn it out on to a wire rack.
  • For the topping, gently warm the marmalade and brush it over the top of the warm cake. Leave to cool completely.
  • Sift the icing sugar into a bowl, add 2 tablespoons of warm water and mix to a smooth, runny icing.
  • Spoon the icing over the cake and let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting.
  • Store in an airtight container and eat within 5 days