Orange Marmalade Almond Cake Recipe – Easy Baking Guide

Last Updated on 6 months ago by Neha Deshmukh

Orange Marmalade Almond Cake Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake recipe that’s both comforting and a little bit special. This Orange Marmalade Almond Cake is exactly that. I first stumbled upon a version of this when my auntie visited from Kolkata, and it’s been a family favourite ever since. It’s wonderfully moist, bursting with citrusy flavour, and the almond topping adds the most delightful crunch. Let’s get baking!

Why You’ll Love This Recipe

This cake is seriously easy to make – perfect for beginner bakers or when you just want a fuss-free treat. It’s also incredibly versatile. You can adapt it for different dietary needs (more on that later!), and it’s beautiful enough to serve at a celebration, but simple enough for a cosy afternoon tea. Plus, the aroma while it bakes is divine.

Ingredients

Here’s what you’ll need to whip up this gorgeous cake:

• ½ cup (113g) butter, softened
• ½ cup (100g) castor sugar
• 2 eggs
• ½ tsp vanilla essence
• 4 tbsp (60ml) orange marmalade
• 1 cup (120g) plain flour
• 1 tsp baking powder
• Almond halves, as needed
• 2 tbsp (30ml) milk (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Orange Marmalade: This is the star of the show! You can use any good quality orange marmalade you like. In India, you’ll find some lovely homemade options, especially in Goa and the Northeast. The peel content will affect the texture – a finer cut peel will blend more seamlessly, while a chunkier peel will give you more distinct bursts of orange flavour.
• Castor Sugar: This super-fine sugar dissolves beautifully, giving the cake a lovely light texture. If you don’t have castor sugar, you can pulse regular granulated sugar in a food processor for a few seconds to make it finer.
• Almond Halves: These add a wonderful crunch and visual appeal. Make sure they’re blanched – that means the skins have been removed. You can lightly toast them for extra flavour if you like!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round pan with baking paper, then grease the paper with a little butter or oil. This is key to preventing sticking!
2. Spread 2 tablespoons of the orange marmalade over the baking paper. Arrange the almond halves on top, pressing them gently into the marmalade. Set this aside – it’s our gorgeous base.
3. In a large bowl, beat the softened butter and castor sugar together until they’re light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
5. Mix in the remaining 2 tablespoons of marmalade and the vanilla essence. If you’re feeling fancy, you can add a drop or two of orange food colouring here – it’s totally optional!
6. Sift the flour and baking powder into the wet ingredients. Gently fold everything together until just combined. Be careful not to overmix – that can make the cake tough. If the batter seems too thick, add 1-2 tablespoons of milk to loosen it up.
7. Pour the batter over the marmalade and almond layer in the prepared pan. Use a spatula to level the surface.
8. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the pan for about 5 minutes before inverting it onto a plate and peeling off the baking paper.

Expert Tips

• Don’t skip the softening of the butter! It really does make a difference to the texture of the cake.
• Gently folding the flour is important. Overmixing develops the gluten and results in a dense cake.
• If you’re worried about the cake sticking, you can dust the pan with a little flour after greasing it.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply substitute the plain flour with a good quality gluten-free flour blend. I’ve had great results with blends that include rice flour, tapioca starch, and potato starch.
• Vegan Adaptation: Use a plant-based butter substitute and an egg replacer (like flaxseed meal mixed with water) to make this cake vegan-friendly. My friend, Priya, swears by this version!
• Spice Level: N/A – This cake is all about the citrus!
• Festival Adaptations: This cake is perfect for Christmas or New Year’s. You could add a sprinkle of cinnamon or nutmeg to the batter for a festive touch.

Serving Suggestions

This cake is lovely served warm with a cup of chai or a glass of cold milk. A dollop of whipped cream or a dusting of icing sugar also makes it extra special.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month – just wrap it tightly in plastic wrap and then foil.

FAQs

Let’s answer some common questions:

• What type of marmalade works best in this cake? Any good quality orange marmalade will do! Experiment with different brands and peel textures to find your favourite.
• Can I use regular sugar instead of castor sugar? Yes, you can! Just pulse it in a food processor to make it finer.
• How do I prevent the cake from sticking to the pan? Greasing and lining the pan with baking paper is the best way to prevent sticking.
• Can this cake be made ahead of time? Yes, you can bake it a day or two in advance and store it in an airtight container.
• What is the best way to store leftover cake? In an airtight container at room temperature for up to 3 days, or frozen for up to a month.

Enjoy baking (and eating!) this delightful Orange Marmalade Almond Cake. Let me know how it turns out in the comments below!