Sticky Orange Marmalade Cake on

Sticky Orange Marmalade Cake

With just a hint of spice and almonds, this sticky orange marmalade cake is gorgeously tender and moist, and refreshingly light and warm. The citrusy fragrance that fills your house while the cake bakes is intoxicating, as is the taste of this sticky orange marmalade cake. I just can’t stop eating it!
Keyword orange marmalade cake
Cook Time 45 minutes
Servings 12 slices


Sticky Orange Marmalade Cake

  • 200 g (2 cups) sifted cake flour (sift the flour into the cup)
  • 2 teaspoons baking powder
  • 60 g (1/2 cup) ground almonds (blanched)
  • 1 teaspoon all-spice powder
  • 1/2 teaspoon salt
  • 180 g (12 tablespoons) unsalted butter (at room temperature)
  • 200 g 1 cup caster sugar
  • 2 eggs
  • 240 g (1 cup) yogurt or curds
  • 6 tablespoons orange marmalade
  • The zest of 1 big orange
  • The juice of 1 big orange

The Glaze

  • 5 tablespoons orange marmalade
  • A little warm water
  • 1 tablespoon Scotch optional


  1. Pre-heat the oven to 175ºC (347ºF).
  2. Add the cake flour, baking powder, ground almonds and salt to a bowl and whisk for 30 seconds.
  3. In a big bowl, beat the butter and sugar until it’s light and fluffy.
  4. Add the eggs one by one, and beat for 20 seconds after each addition.
  5. Add the yogurt and beat for a further 20 seconds.
  6. The, add the orange marmalade, the zest and the juice and beat it just a little.
  7. Fold in the dry ingredients.
  8. Pour the batter into a prepared cake pan (see Notes) and bake for 45 minutes, or until a skewer comes out clean. The cake should shrink from the pan after you have removed it from the oven.
  9. Let the sticky orange marmalade cake sit out for 10 minutes before you transfer it to a serving plate.
  10. Prick the cake with a skewer or knife randomly.
  11. Prepare the glaze by adding warm water to the orange marmalade and whisking it until well blended. Add Scotch if you wish.
  12. Spoon it over the warm cake, and let it rest a while before you devour it.
  13. Serving: Serve it with whipped cream or crème fraîche.


Equipment: One 23-cm (9-inch) cake pan, greased with butter, lined with parchment, and dusted with flour.

Storage: When stored in an airtight container, the cake lasts for four days.