What is Mary Berry Marmalade Loaf Cake?
Mary Berry’s Marmalade Loaf Cake is a moist and tender loaf cake flavored with orange marmalade. The cake has a zesty citrus flavor that’s subtly sweetened with marmalade, making it a perfect treat for breakfast, afternoon tea, or dessert. It’s simple to make yet full of rich, fruity flavors, often topped with a light orange glaze or a sprinkle of sugar for added sweetness.
What Goes Best with Mary Berry Marmalade Loaf Cake?
This loaf cake pairs wonderfully with:
- A cup of English breakfast tea or Earl Grey tea.
- Lightly sweetened whipped cream or clotted cream.
- A glass of fresh orange juice or orange-flavored tea to complement the marmalade.
- A spread of softened butter on warm slices for a classic touch.
Ingredients
For the cake:
- 175g self-raising flour
- 175g softened butter
- 175g caster sugar
- 3 large eggs
- 2 tbsp milk
- 3 tbsp orange marmalade (with bits of rind for added texture)
- Zest of 1 orange
- 1 tsp baking powder
For the orange glaze (optional):
- Juice of 1 orange
- 100g icing sugar
How to Prepare Mary Berry Marmalade Loaf Cake
- Preheat the oven: Set your oven to 180°C (350°F). Grease and line a standard loaf tin.
- Cream the butter and sugar: Beat the butter and caster sugar together until light and fluffy.
- Mix in the eggs: Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Add the marmalade and orange zest: Stir in the orange marmalade and orange zest for a fragrant citrus flavor.
- Sift in the dry ingredients: Sift the self-raising flour and baking powder into the batter and fold in gently. Add the milk to achieve a soft dropping consistency.
- Bake the cake: Spoon the mixture into the prepared loaf tin and level the surface. Bake for 45-50 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Mary Berry Marmalade Loaf Cake – Detailed Recipe
Ingredients
Refer to the ingredients list above.
Instructions
- Prepare the batter: Follow the detailed steps outlined in the “How to Prepare” section.
- Make the orange glaze (optional): Mix the orange juice and icing sugar together until smooth. Drizzle the glaze over the cooled loaf cake for added citrus sweetness.
- Serve or store: Slice and serve the cake immediately, or store as needed.
Notes
- Marmalade options: A chunky marmalade with thick rind will give extra texture and flavor to the cake.
- Citrus boost: For a stronger orange flavor, you can add an extra tablespoon of marmalade or additional orange zest.
- Substitute: If you don’t have self-raising flour, you can use plain flour with an additional 1 ½ tsp of baking powder.
How to Serve Mary Berry Marmalade Loaf Cake
Serve this loaf cake slightly warm or at room temperature. It can be enjoyed as is, or with a thin spread of butter. For a more indulgent treat, pair it with clotted cream or a drizzle of orange syrup.
How to Reheat Mary Berry Marmalade Loaf Cake
To reheat individual slices, place them in the microwave for 10-15 seconds. If reheating the entire loaf, cover with foil and place it in an oven preheated to 150°C (300°F) for about 10 minutes.
How to Store Leftovers of Mary Berry Marmalade Loaf Cake
- Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerator: To keep it fresher for longer, store it in the fridge for up to 5 days.
- Freezer: Wrap the loaf tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions Regarding Mary Berry Marmalade Loaf Cake
Can I make the Marmalade Loaf Cake without eggs?
Yes, you can substitute eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg) or a commercial egg replacer.
What is the best type of loaf tin to use for this recipe?
A standard 2lb (900g) loaf tin works best for this recipe.
Can I make this cake in advance?
Yes, the cake can be made a day or two in advance and stored at room temperature in an airtight container.
How do I prevent the top of the loaf cake from cracking?
Ensure the oven is properly preheated and avoid overmixing the batter to minimize cracking.
Can I use gluten-free flour for this recipe?
Yes, you can use a gluten-free flour blend, but add 1 tsp of xanthan gum to maintain the structure.
Can I add spices to the cake, such as cinnamon or nutmeg?
Yes, a pinch of cinnamon or nutmeg can enhance the flavor of the marmalade cake.
What can I do if the cake is too dry?
Ensure you don’t overbake the cake. You can also brush the loaf with a simple syrup made from sugar and orange juice for added moisture.
How do I know when the Marmalade Loaf Cake is fully baked?
The cake is done when a skewer inserted into the center comes out clean or with just a few moist crumbs.
Can I double the recipe to make two loaves at once?
Yes, simply double the ingredients and bake the two loaves in separate tins at the same time.
Is it possible to add a glaze or icing without making the cake too sweet?
Yes, a light orange glaze made with just orange juice and a small amount of icing sugar can be drizzled sparingly for extra flavor without making it overly sweet.
Can I use a different type of marmalade for the loaf cake?
Yes, you can use lemon, lime, or even grapefruit marmalade for a different citrus flavor.
What can I substitute if I don’t have orange marmalade?
Apricot jam or lemon curd can be used in place of marmalade for a different but equally delicious twist.
How can I make the loaf cake dairy-free?
Substitute the butter with a dairy-free spread and use plant-based milk like almond or oat milk.
Can I add nuts or dried fruits to the loaf cake?
Yes, chopped walnuts or dried cranberries complement the marmalade and add extra texture.
Can I use whole wheat flour instead of self-raising flour?
You can substitute with whole wheat flour, but the texture will be denser. Add extra baking powder for a lighter loaf.
Nutritional Information
Per slice (assuming 10 slices):
- Calories: 280
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Sugar: 24g
- Protein: 4g
- Fiber: 1g
- Sodium: 150mg
