Mary Berry Marmalade Loaf Cake

Mary Berry Marmalade Loaf Cake

Mary Berry’s recipe for Marmalade Loaf Cake is a delicious treat made with butter, eggs, milk, marmalade, castor sugar, plain flour, baking powder, and the zest of an orange. This recipe takes about an hour and fifteen minutes to make and can feed about eight people.

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💗 The Benefits Of Trying This Delicious Recipe

  • Bursting With Citrus Flavor. Marmalade and orange give the Mary Berry Marmalade Loaf Cake a citrusy kick in every bite.
  • Moist And Tender Texture The ideal combination of butter, eggs, and milk makes this loaf cake moist and tender, making it a pleasure to eat.
  • Simple And Easy To Make. This dish employs cupboard goods and simple processes, making it suitable for beginners and experts. This delectable dessert is easy to make.
  • Versatile And Crowd-Pleasing. Mary Berry Marmalade Loaf Cake is a flexible dessert, afternoon snack, or breakfast that will please everyone with its delicious taste and pleasant aroma.

❓ What Is Mary Berry Marmalade Loaf Cake?

The Mary Berry Marmalade Loaf Cake is made with orange, butter, eggs, milk, marmalade, sugar, flour, and flour. It’s named after the famous maker, Mary Berry, because it’s soft, moist, and full of tangy flavor.

 Mary Berry Marmalade Loaf Cake
Mary Berry Marmalade Loaf Cake

📜 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

👩‍🍳 Instructions For Mary Berry Marmalade Loaf Cake

Preparation:

  1. Set the oven to 190°C/170°C fan, gas mark 5, or 375°F, and preheat it.
  2. Either use butter to grease the pan or just put the cover on.
  3. Grate the orange peel.
  4. Juice half the orange; you need 1 tablespoon (15 ml) of juice.

For the marmalade cake:

  1. Put all the ingredients (butter, eggs, milk, marmalade, sugar, flour, baking powder, orange juice, and orange rind) in a big bowl or in your mixer or food processor.
  2. Mix well, but don’t beat it too much. It should take about 15 seconds in the machine. Scrape the bottom of the machine bowl and mix again for 5 more seconds.
  3. Pour the liquid into the tin or liner and use a knife to make a small hole in the top. Add 1–2 teaspoons (5–10 ml) of castor sugar.
  4. Cook for 45 minutes to an hour. Test with a stick after 45 minutes. When the cake tester comes out clean, it’s done.
  5. Take the cake out of the oven and let it sit in the pan for 10 minutes before turning it out onto a wire rack to cool.
  6. When cool, put it in a box that won’t let air in. (The container can stay in place until the cake is served.)

💭 Recipe Tips

  • Use butter that is at room temperature so that it is easy to cream with the sugar and the texture is light and fluffy.
  • Don’t mix the batter too much if you don’t want a dense cake; mix just until everything is mixed for a soft crumb.
  • For the best taste, choose a good marmalade that has the right amount of sweetness and sourness.
  • Change the baking time if you use a loaf pan of a different size to make sure the bread cooks evenly and doesn’t get undercooked or overcooked.
  • Don’t cut the cake until it’s fully cool. This will keep it from falling apart and bring out the flavors.

☕ What To Serve With Marmalade Loaf Cake?

Mary Berry’s Marmalade Loaf Cake goes well with many things add a nice contrast by serving it with a dab of whipped cream or a scoop of vanilla ice cream. You could also have it with a cup of tea or coffee for a warm and comforting treat.

 Mary Berry Marmalade Loaf Cake
Mary Berry Marmalade Loaf Cake

🎚 How to Store Marmalade Loaf Cake?

  • In The Fridge. Let the Traditional Mary Berry Marmalade Loaf Cake cool thoroughly, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
  • In The Freezer. Wrap the cold loaf cake tightly in plastic wrap and put it in a bag or container that can go in the freezer. You can freeze it for up to three months.

🥵 How To Reheat Marmalade Loaf Cake?

  • In The Oven. Heat the oven to 350°F (175°C) wrap the cake in aluminum foil and lay it on a baking pan to avoid drying heat it in the oven for 10–15 minutes until heated.
  • In The Microwave. Divide the cake onto a microwave-safe plate heat slices on medium power for 20–30 seconds until heated to your preference. Overheating can dry the cake.
  • The Steaming. Wrap the cake or slices with aluminum foil put them in a steamer basket or colander over simmering water steam until hot, 5–10 minutes.

FAQs

How Long Does It Take For The Cake To Cool Before Slicing?

It is recommended to cool the Mary Berry Marmalade Loaf Cake for about 10–15 minutes before slicing.

Can I Add Nuts or Dried Fruits To The Marmalade Loaf Cake Batter?

Yes, you can add nuts or dried fruits to the marmalade loaf cake batter for added texture and flavor.

How Do You Keep a Loaf Cake Moist?

To keep a loaf cake moist, store it in an airtight container or wrap it tightly in plastic wrap.

How Do You Know When A Loaf Cake Is Done?

You can check if a loaf cake is done by inserting a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

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Mary Berry Marmalade Loaf CakeNutrition 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

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Marmalade Loaf Cake

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 15 minutesServings:10 servingsCalories:88 kcal Best Season:Summer

Description

Mary Berry’s recipe for Marmalade Loaf Cake is a delicious treat made with butter, eggs, milk, marmalade, castor sugar, plain flour, baking powder, and the zest of an orange. This recipe takes about an hour and fifteen minutes to make and can feed about 10 people.

Ingredients

Preparation:

  1. Set the oven to 190°C/170°C fan, gas mark 5, or 375°F, and preheat it.
  2. Either use butter to grease the pan or just put the cover on.
  3. Grate the orange peel.
  4. Juice half the orange; you need 1 tablespoon (15 ml) of juice.
  5. For the marmalade cake:

  6. Put all the ingredients (butter, eggs, milk, marmalade, sugar, flour, baking powder, orange juice, and orange rind) in a big bowl or in your mixer or food processor.
  7. Mix well, but don’t beat it too much. It should take about 15 seconds in the machine.
  8. Scrape the bottom of the machine bowl and mix again for 5 more seconds.
  9. Pour the liquid into the tin or liner and use a knife to make a small hole in the top. Add 1–2 teaspoons (5–10 ml) of castor sugar.
  10. Cook for 45 minutes to an hour. Test with a stick after 45 minutes. When the cake tester comes out clean, it’s done.
  11. Take the cake out of the oven and let it sit in the pan for 10 minutes before turning it out onto a wire rack to cool.
  12. When cool, put it in a box that won’t let air in. (The container can stay in place until the cake is served.)

Notes

  • Use butter that is at room temperature so that it is easy to cream with the sugar and the texture is light and fluffy.
  • Don’t mix the batter too much if you don’t want a dense cake; mix just until everything is mixed for a soft crumb.
  • For the best taste, choose a good marmalade that has the right amount of sweetness and sourness.
  • Change the baking time if you use a loaf pan of a different size to make sure the bread cooks evenly and doesn’t get undercooked or overcooked.
  • Don’t cut the cake until it’s fully cool. This will keep it from falling apart and bring out the flavors.
Keywords:Mary Berry Marmalade Loaf Cake

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