This Mary Berry Marmalade Loaf Cake is prepared using butter, eggs, milk, marmalade, caster sugar, flour, baking powder, and an orange. This Marmalade Loaf Cake recipe is a perfect dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Mary Berry Marmalade Loaf Cake Ingredients
- 125 g butter at room temperature (see note)
- 2 large eggs
- 60 ml milk
- 3 heaped tablespoons marmalade (135ml)
- 110 g castor sugar + extra
- 250 g plain or all-purpose flour
- 1 teaspoon baking powder (5ml)
- 1 orange
How To Make Mary Berry Marmalade Loaf Cake
- Preparation: Preheat the oven to 190°C (170°C fan), gas mark 5, or 375°F. Grease a loaf pan with butter or line it with parchment paper. Grate the orange peel and juice half the orange to obtain 1 tablespoon (15 ml) of juice.
- Prepare the batter: Combine the butter, eggs, milk, marmalade, caster sugar, flour, baking powder, orange juice, and grated orange rind in a large bowl or the bowl of a food processor. Mix well until combined but do not overbeat; about 15 seconds in the machine. Scrape down the sides and mix for an additional 5 seconds.
- Pour the batter: Pour the batter into the prepared loaf pan. Smooth the top with a knife and sprinkle 1-2 teaspoons (5-10 ml) of extra caster sugar over the top.
- Bake the cake: Bake for 45 minutes to 1 hour. Check for doneness after 45 minutes by inserting a cake tester or skewer into the center; it should come out clean when the cake is done.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Store the cake: Once cooled, store the cake in an airtight container to maintain its freshness until ready to serve.
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Recipe Tips
- Butter consistency: Make sure the butter is at room temperature to ensure a smooth batter without lumps.
- Orange zest: Use a microplane grater for the orange zest to get fine pieces that distribute evenly throughout the cake.
- Marmalade choice: Choose a chunky marmalade for a delightful texture and extra bursts of citrus flavor in each bite.
- Mixing batter: Avoid overmixing the batter to prevent a dense cake; mix just until the ingredients are combined.
- Cake tester: Use a thin skewer or toothpick to test the cake’s doneness; it should come out clean when inserted in the center.
What To Serve With Marmalade Loaf Cake
Serve your Marmalade Loaf Cake with clotted cream, fresh berries, lemon curd, vanilla ice cream, and a cup of Earl Grey tea.
You can also pair it with a warm caramel sauce, a dollop of mascarpone, or even a tangy yogurt drizzle.
How to Store Marmalade Loaf Cake
To Refrigerate: Wrap the cooled Marmalade Loaf Cake tightly in plastic wrap or aluminum foil to prevent drying out. Store in the refrigerator for up to 5 days, ensuring it stays fresh and moist.
To Freeze: Wrap the cake in plastic wrap and then in aluminum foil to protect against freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
How To Reheat Marmalade Loaf Cake
In The Oven: Preheat the oven to 150°C (300°F). Wrap the leftover cake in aluminum foil to prevent it from drying out. Heat for about 15 minutes or until warmed through. This method helps retain the cake’s moist texture.
In The Microwave: Place a slice of cake on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Microwave on medium power for 20-30 seconds until heated through. This method is quick and effective for individual servings.
In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place a slice of cake in the air fryer basket and heat for 3-5 minutes until warmed through. This method gives a slightly crisp exterior while keeping the inside moist.
Frequently Asked Questions
What kind of marmalade is best for this cake?
Use a chunky marmalade for this recipe to add texture and bursts of citrus flavor. A marmalade with larger pieces of fruit enhances the overall taste and appearance of the loaf cake, making it more enjoyable.
How do I know when the cake is fully baked?
Insert a skewer or toothpick into the center of the cake to check for doneness. If it comes out clean without any wet batter, the cake is done. If it comes out with batter, bake for a few more minutes and test again.
Can I add nuts or dried fruits to the batter?
Yes, you can add chopped nuts or dried fruits to the batter for added texture and flavor. Stir them into the batter just before pouring it into the loaf pan to ensure even distribution throughout the cake.
Mary Berry Marmalade Loaf Cake Nutrition Facts
Amount Per Serving
- Calories: 88
- Total Fat: 0.7g
- Sodium: 0mg
- Carbohydrates: 18.8g
- Net carbs: 18.5g
- Fiber 0.3g:
- Protein: 1.3g
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Mary Berry Marmalade Loaf Cake
Description
This Mary Berry Marmalade Loaf Cake is prepared using butter, eggs, milk, marmalade, caster sugar, flour, baking powder, and an orange. This Marmalade Loaf Cake recipe is a perfect dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 8 people.
Ingredients
Preparation:
- Preparation: Preheat the oven to 190°C (170°C fan), gas mark 5, or 375°F. Grease a loaf pan with butter or line it with parchment paper. Grate the orange peel and juice half the orange to obtain 1 tablespoon (15 ml) of juice.
- Prepare the batter: Combine the butter, eggs, milk, marmalade, caster sugar, flour, baking powder, orange juice, and grated orange rind in a large bowl or the bowl of a food processor. Mix well until combined but do not overbeat; about 15 seconds in the machine. Scrape down the sides and mix for an additional 5 seconds.
- Pour the batter: Pour the batter into the prepared loaf pan. Smooth the top with a knife and sprinkle 1-2 teaspoons (5-10 ml) of extra caster sugar over the top.
- Bake the cake: Bake for 45 minutes to 1 hour. Check for doneness after 45 minutes by inserting a cake tester or skewer into the center; it should come out clean when the cake is done.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Store the cake: Once cooled, store the cake in an airtight container to maintain its freshness until ready to serve.