Prep time
Cook time
Total time
You will need an 8" round cake tin (preferably loose bottomed), buttered and lined on the bottom.
Recipe type: Baking
  • 170g softened Unsalted Butter
  • 170g Caster Sugar
  • 3 Large Eggs
  • 170g Self Raising Flour sifted with
  • ½ tsp Baking Powder
  • 4 Tablespoons Seville Marmalade for the cake plus
  • 4 Tablespoons for the glaze
  • 2 Tablspoons Milk
  • For the icing :
  • 110g Sifted Icing Sugar
  • 2 Tablespoons Warm Water
  1. Using an electric mixture beat the butter and sugar together until light and fluffy.
  2. Add the eggs one at a time, scraping down the mixture occasionally.
  3. Add the flour and baking powder, when the mixture is smooth add 4 tablespoons of marmalade and the milk.
  4. Put the mixture in the prepared tin, smooth the surface and bake for 40-45 minutes until golden and firm.
  5. Towards the end of cooking, gently heat the remaining 4 tablespoons of marmalade in a small saucepan.
  6. When cooked, remove the cake from the pan and put on a cooling rack. Brush over the warm marmalade and leave to cool completely.
  7. When cool, mix the icing ingredients together and spoon over the cake. Leave to set before cutting
Recipe by The Eating Tree at