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Seville orange marmalade drizzle cake

By: Cherie Denham

Published: 15 Mar 23
Updated: 18 Mar 24

When the weather’s drizzly, bring on the drizzle cake! There’s nothing better than a freshly-brewed cup of tea and a slice of orange marmalade drizzle cake. Bliss…

Discover all of our favourite cake recipes here.

Easy
February 2022

Test kitchen approved

Serves 10
Hands-on time 15 min, Oven time 55-60 min

When the weather’s drizzly, bring on the drizzle cake! There’s nothing better than a freshly-brewed cup of tea and a slice of orange marmalade drizzle cake. Bliss…

Discover all of our favourite cake recipes here.

Nutrition: per serving

Calories: 520kcals
Fat: 27.4g (13.4g saturated)
Protein: 10.4g
Carbohydrates: 57.5g (36g sugars)

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Ingredients

225g unsalted butter
225g caster sugar
Grated zest 2 oranges
2 tbsp seville orange marmalade
3 medium free-range eggs
2 tsp vanilla paste
85ml natural yogurt
55ml milk
140g self-raising flour
1½ tsp baking powder
85g ground almonds

For the drizzle

Juice 1 orange
Juice 1 lemon
55g granulated sugar
1-2 tbsp seville orange marmalade (optional)

Specialist kit

20cm loosebottomed cake tin, lined with baking paper

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Method

Heat the oven to 130ºC fan/gas 2. Cream the butter, sugar and zest in a food processor until light and fluffy (or use an electric hand mixer). Add the marmalade and whizz again until combined.
Whisk the eggs and vanilla paste in a jug, then gradually add to the mixture with the processor on. Add the yogurt and milk, then whizz again until creamy.
Sift the flour and baking powder into a bowl, stir in the ground almonds, then add to the cake batter, pulsing/whisking until just combined.

Spoon the mixture into the prepared tin, smooth the top and bake for 55-60 minutes or until a skewer pushed into the middle of the cake comes out clean.
For the drizzle, mix the juices, sugar and marmalade (if using) in a bowl, then spoon it over the hot cake. Leave to soak in and cool before removing and slicing.

Recipe from February 2022 Issue

Nutrition

Nutrition: per serving

Calories: 520kcals
Fat: 27.4g (13.4g saturated)
Protein: 10.4g
Carbohydrates: 57.5g (36g sugars)

delicious. tips

Easy swaps: Use gluten-free flour and baking powder if you need to as the almonds give the cake its great texture.
The cake keeps for up to 3 days in a tin. It freezes well, too, wrapped well; defrost at room temperature.
Resist opening the oven for the first 45 minutes of cooking so the cake doesn’t sink in the middle.

When making cakes, make sure all the ingredients are at room temperature to prevent curdling.