Let me set the scene: it’s the tail end of winter, my hands are cold from taking out the trash and the sky has that dull grey look that makes your spirit sag a bit. I’m flipping through Nigella Lawson’s How to Be a Domestic Goddess. not looking for anything in particular. when I see it: Marmalade Cake.
Now, I love marmalade in that nostalgic, slightly masochistic way. It’s bitter. It’s bold. It reminds me of breakfasts at my grandmother’s, who insisted toast without marmalade was “an incomplete experience”. And Nigella, bless her, built an entire cake around it.
But this isn’t your polite tea-time sponge. It’s rich with butter, heady with the scent of orange peel and oh-so-moist from the marmalade melted right into the batter. There’s something earthy about it, humble even, like it’s not trying too hard. It’s the cake equivalent of a cardigan you’ve had for ten years. comforting, reliable and full of memories.
It’s not flashy but it has presence. The kind of cake that doesn’t scream for attention but still manages to be the first thing gone from the table.
Nigella Marmalade Cake Recipe
Ingredients Needed
The thing I love most about this cake is how it feels like a pantry cake. you likely already have most of the ingredients just sitting there, waiting for their moment.
Here’s what you’ll need:
- 225g unsalted butter, soft enough to leave a thumbprint in
- 150g caster sugar (though I’ll admit, I’ve used golden sugar for a deeper flavor)
- 3 large eggs
- 75g Seville orange marmalade (the chunky kind. don’t skimp on the peel)
- 200g self-raising flour
- A pinch of salt
- Juice of half an orange (this adds brightness and I usually squeeze it directly into the bowl, no fuss)
Optional But Recommended
- A bit of orange zest if you love that extra fragrant punch
- A tablespoon of milk if your batter feels a bit stiff (I usually add it anyway, just for insurance)
Equipment Needed
This is not a high-maintenance bake – thank heavens.
Here’s what I pull out:
- A 1lb loaf tin, buttered and lined with baking parchment (I always let the parchment hang over the edges so I can lift the cake out like a gift)
- A mixing bowl
- A wooden spoon or electric hand mixer (though there’s something meditative about creaming butter and sugar by hand)
- A zester or fine grater if you’re using fresh orange zest
- A citrus juicer (or just your hands. I’m not fussy)
- And, of course, your oven, preheated to 170°C (about 325°F)
Instructions To Make Nigella Lawson’s Marmalade Cake
Here’s how the whole ritual goes in my kitchen:
- Preheat your oven to 170°C and prep your loaf tin. I always use butter and parchment. easier cleanup and no sticking dramas.
- Cream the butter and sugar together until it’s pale and fluffy. If you’re doing this by hand, put on a good playlist – I usually go for something like Van Morrison to match the old-school comfort vibe.
- Crack in the eggs, one at a time, beating well after each addition. If it looks like it’s curdling, don’t panic. the flour will sort it all out.
- Fold in the marmalade. Be generous. Be unafraid. The lumps of peel will melt and sink into the batter during baking.
- Sift the flour and salt over the top and fold it in gently. This is not a cake that likes to be rushed.
- Add the orange juice. and zest if you’re feeling zesty. This wakes everything up and balances the sweetness.
- Spoon the batter into your lined tin, smoothing the top. It’ll look rustic and that’s exactly right.
- Bake for 50 minutes to 1 hour, until the top is golden and a skewer comes out with just a few crumbs clinging.
- Cool in the tin for 10 minutes, then lift it out and let it cool completely – or don’t. I’ve sliced it while warm, slathered with salted butter and I have no regrets.
What I Learnt
The first time I made this cake, I was in a weird mood. feeling out of sorts, like I needed something to go right. And what I learned was this: sometimes, baking a cake is less about the result and more about the rhythm.
There’s something deeply grounding in creaming butter and sugar by hand. Something reassuring in seeing marmalade. something so often relegated to toast. become the soul of a cake.
I also learned that imperfection is delicious. The first time, mine cracked across the top and dipped slightly in the middle. I cursed it until I took a bite. That crack? A perfect fault line of caramelized orange. That dip? A nook for pooling extra butter.
Sometimes, cakes (like people) are better with their quirks.
FAQs
Can I Use Any Type Of Marmalade For Nigella’s Marmalade Cake?
Yes! You can use any kind of marmalade you like-bitter, sweet, or a mix. Nigella’s recipe works with all kinds, but I personally love the depth that a bitter marmalade brings. It gives the cake a bit of zing!
Can I Make Nigella’s Marmalade Cake Ahead Of Time?
Totally! The cake actually gets better after sitting for a day or two, as the flavors have time to meld together. If you’re planning to make it ahead, just store it in an airtight container, and you’ll have a delicious treat waiting for you!
What’s The Best Way To Store Leftovers Of Nigella’s Marmalade Cake?
Leftovers? What a lovely thought! Keep the cake in an airtight container at room temperature for up to 3 days. If you want to stretch it further, you can even freeze it. Just wrap it well to keep it fresh, and it’ll last up to 3 months!
