Some recipes just have that comforting, nostalgic magic that sticks with you long after you’ve made them. For me, one such recipe is Nigella Lawson’s marmalade cake. There’s something about the marriage of sweet and bitter flavors, the warmth of the cake itself, and that zesty citrus hit that makes it feel like a cozy hug in dessert form. I first encountered this recipe on a quiet Sunday afternoon, when I was scrolling through Nigella’s cookbooks (a guilty pleasure of mine) and stumbled upon this one. It felt like an invitation to slow down, to make something not just for sustenance, but for the pure joy of baking. So, I gathered my ingredients, rolled up my sleeves, and decided to bring a bit of her magic into my kitchen.
What I didn’t expect was how the whole house would fill with the most mouthwatering aroma, how every bite would make me appreciate the simple pleasure of citrusy sweetness, and how this cake would soon become a regular in my baking rotation. So, if you’re looking for a cake that’s effortless to make yet impressive in flavor, this marmalade cake is it.
Nigella Lawson’s Marmalade Cake Recipe
This cake isn’t just a treat for marmalade lovers. Even if you’re not typically the type to grab a spoonful of marmalade from the jar, you’ll find that it adds an entirely new dimension to this cake. The richness of the butter and sugar balances out the tangy, bitter notes of the marmalade, while the cake itself is moist with a slight crumb-soft yet satisfying. This isn’t a show-off cake either; it’s the kind of thing you can make on a lazy afternoon and serve for tea with friends. No complicated techniques here, just real, honest ingredients that come together beautifully.
Ingredient List
Let’s talk about the ingredients for a moment. I love how accessible and basic they are-nothing too exotic or hard to find. When I first baked this cake, I remember thinking, “Is it really going to be as good as people say with just these few things”? Spoiler alert: Yes, it is.
- Butter (softened) – 200g (about 7 oz)
- Sugar (caster or superfine) – 200g (about 1 cup)
- Eggs – 4 large
- Self-raising flour – 200g (about 1 2/3 cups)
- Baking powder – 1 tsp
- Salt – a pinch
- Marmalade – 150g (about 1/2 cup, but I tend to add a little more for that extra kick of flavor)
- Milk – 2 tbsp (this adds a touch of moisture to the batter, but feel free to swap for a dairy-free alternative if needed)
The simplicity of these ingredients is one of the things I love most about Nigella’s style-there’s no need to search for rare spices or elusive ingredients. It’s all about getting the basics right and letting them shine.
How To Make Nigella Lawson’s Marmalade Cake?
Let me walk you through the process. The best part about this recipe? It’s all about combining things and popping it in the oven-no complex steps, just a steady rhythm that anyone can follow.
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Prep The Oven And Pan
First, preheat your oven to 170°C (340°F). Line a 20cm (8-inch) round cake tin with parchment paper or grease it lightly. I usually take an extra moment here to grease the sides well, because I like the cake to come out cleanly, and nothing ruins that moment like a stubbornly stuck cake.
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Beat The Butter And Sugar
Cream the softened butter and sugar together in a large mixing bowl. I use an electric mixer for this because it gets a nice airy texture. You want this to be light and fluffy, which might take about 3-4 minutes. It’s a satisfying step-just be careful not to rush through it.
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Add The Eggs
Crack the eggs into the mix one at a time. I usually break them into a small bowl first, just in case there’s a stray shell. Beat each one in thoroughly. It should start to look like a smooth, creamy mixture. Sometimes, if the butter and eggs are too cold, the mixture might look a bit curdled, but don’t worry-just keep mixing.
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Fold In The Dry Ingredients
Sift together the flour, baking powder, and a pinch of salt. Then, fold them gently into the butter mixture. I tend to do this by hand with a spatula-no need for the electric mixer here. It’s better to go gently, so the cake stays light and fluffy.
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Incorporate The Marmalade And Milk
At this stage, it’s time to add the marmalade. I always use homemade marmalade when I can, as it brings a more robust flavor, but store-bought works perfectly well too. Stir in the marmalade and the milk until the mixture is smooth. The marmalade will add a lovely swirly effect in the batter, and you can already smell the citrusy goodness filling the kitchen.
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Bake
Pour the batter into the prepared tin and smooth the top. Pop it in the oven for about 45-50 minutes. The cake will rise beautifully, and you’ll get that irresistible scent as it bakes. To check if it’s done, I usually insert a skewer in the center, and if it comes out clean, it’s ready. The cake should also have a golden color.
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Cool And Serve
Let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely. If you’re feeling a bit extra, you can drizzle a little more marmalade on top as a glaze. But honestly, it’s delicious just as it is.
Things I Learned
Baking this cake was a bit of a revelation. It’s so simple, yet each step reveals something about the magic of food. Here are a few things I learned along the way:
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Don’t Rush The Butter And Sugar Creaming
That moment when you cream the butter and sugar together is crucial. It’s not just about combining them-it’s about creating an airy, light base. The more patient you are here, the fluffier the cake will be.
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Marmalade Makes The Cake
The marmalade isn’t just a flavoring; it’s the soul of the cake. I’ve experimented with other jams before, but nothing compares to the tangy-sweetness of marmalade. It brings a depth of flavor that’s just right-subtle but distinct.
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Oven Variations
My oven tends to run a little hotter than average, so I’ve learned to keep an eye on the cake toward the end of the baking time. It might need a little less or more time depending on your oven. Don’t just trust the clock-use the skewer test!
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Keep It Simple
I’ve often overcomplicated baking before, adding in extra ingredients or trying to make something more intricate. But sometimes, the best results come from simplicity. This cake is proof of that. Sometimes less really is more.