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  • Writer's pictureMelanie Hall

Blood Orange Marmalade Drizzle Cake

As Spring approaches, the last of the blood oranges appear in the shops; I made marmalade to preserve their amazing colour and flavour. Once the novelty of toast began to wane, this cake was the result...

you will need:

one loaf tin 20cm x12cm x10cm or 20cm round cake tin

Oven 180c Baking time 50-60 minutes

For the cake:

175g unsalted butter*

175g honey*

2 large lightly beaten eggs*

150g marmalade

175g wholemeal spelt flour

175g white self raising flour

2 teaspoons baking powder

½ tsp grated nutmeg

½ tap ground cinnamon

¼ tap ground cloves or allspice

3tbsp full fat milk

2tbsp demerara or coconut sugar


juice of 2 blood oranges, zest of 1

100g caster sugar

Cream the butter with the honey until it’s pale and fluffy then slowly add the eggs in two or three batches beating well after each addition. Add the marmalade, followed by the combined flours and spices. Add the milk until just well mixed but don’t overwork the mixture now you’ve added the flour or the cake may become gluey from over-activating the gluten.

Spoon the mixture into the prepared tin and smooth the top; sprinkle with the 2tbsp sugar and bake.

Whilst the cake is cooking combine the ingredients for the drizzle and bring to a simmer to dissolve the sugar. Simmer for a few minutes then set aside.

Start checking the cake at around 45 minutes - if mixture clings to a skewer inserted into the deepest part of the cake, cook for another 10-15 minutes. If the top us already browned enough cover with foil before retuning to the oven.

Remove when done and leave to cool for approx 10 minutes in the tin before turning out onto a rack to finish cooling. Whilst the cake is still warm, poke the entire top with a skewer and gently/slowly pour or brush the drizzle over the top, allowing it to soak into the cake rather than pool on the top.

Allow to cool before slicing. Cake will stay fresh for 2-3 days in an airtight container.

Notes *

bringing the ingredients to room temperature will allow them to combine smoothly without separating. If despite your efforts it seems this is happening, add one tablespoon of the flour to the mixture and incorporate it completely; this should bring the mixture back together.

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