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A sweet Start - Orange Marmalade Cake

A sweet Start - Orange Marmalade Cake

This was a special cake which mom and  I baked for dad`s birthday. It was surprisingly easy to mix. The difficult  part was waiting to see how this would turn out..! It baked as required by the recipe. But of course there was no way to know how it tasted until dad cut the cake. In the end all turned out fine - it was a lovely, soft, moist cake and was very addictive!

A sweet Start - Orange Marmalade Cake

I expected the cake to be very sweet but it wasn`t so. It had the right amount of sweetness with the wonderful scent of orange coming through. Definitely a cake to be repeated many times!

Orange Marmalade Cake

Recipe Source: Nita Mehta

Serves 9 to 12


(1 cup measuring 200 ml was used for this recipe)

3 cups all purpose Flour (Plain Flour)

½ tsp baking Powder

½ tsp baking Soda

¼ tsp salt (if using unsalted  butter)

2.5 cups castor or powdered Sugar

125 gms butter – softened

3 nos eggs (room temp)

1 cup Orange Marmalade

¼ cup curd/ Yogurt (not greek style)

½ cup water (room temp)


1)Grease a 9” to 10” round baking pan (I used an 8” pan). Preheat oven at 1800C/ 3500 F.

2) Mix the curd with the water to get 3/4th cup buttermilk. Set aside.

3) Sieve together the dry ingredients – flour, baking powder, baking soda, salt.

4) Cream the butter and sugar together until light and fluffy (not creamy) woth a electric beater. Unlike other cakes, as the butter amount is less than sugar, it will not turn creamy.

5) Add eggs, one at a time, beating well after each addition for a lighter cake.

6) Add the marmalade and beat once.

7) Add the flour alternately with buttermilk and beat with the beater until well mixed. Here you need to add some flour (maybe ½ to ¾ cup), beat once, add some buttermilk, beat again. Repeat until all the flour and buttermilk is used up.

8) Pour the batter into the greased cake tin. Bake at 1800 C/ 3500 F for 25 to 30 mins or till done (skewer inserted in the centre comes out clean.  It took me about 40 mins.

If you find that the top is turning too dark but the cake is not done yet, then cover the top with parchment paper and then continue to bake till done.

Cool the cake in the tin for 5-10 mins, unmould and cool completely on a wire rack.

Decorate the cake:

Decorating this cake is of course purely optional. But since we made this for a special occasion, we went ahead and had fun in decorating it!

We brushed a thin glaze of orange marmalade over the entire top of the cake. Then sprinkled with cashew praline and sprinkles. The praline gave the cake a nice crunch in every bite!

Posted by Prathima Rao