Greetings, fellow bakers and dessert enthusiasts! Today, I’m excited to share with you a cherished recipe for Mary Berry’s Marmalade Cake. This delightful traybake, reminiscent of a fluffy sponge cake in a tray, has been a favorite in my kitchen for years. Its soft texture and the infusion of fruit create a wonderfully moist and flavorful treat. So, let’s dive right into the world of baking and explore the art of crafting this mouthwatering masterpiece.
How to Make Mary Berry Marmalade Cake Overview
This isn’t just any ordinary cake; it’s a blend of citrusy delight and soft, moist texture. I’ve spent countless hours perfecting it, ensuring that each bite takes you on a delightful journey. Cooking this cake is relatively quick, with a prep time of about 20 minutes and a baking period of roughly 50-55 minutes. By the end of it, you’ll have a cake that can serve 12 people, perfect for a family gathering or a weekend treat.
Ingredients
- 175g softened butter
- 175g caster sugar
- 175g sultanas
- 175g currants (I prefer using 200g sultanas alone)
- 3 large eggs, beaten
- 250g self-raising flour
- 1 1/2 level tsp baking powder
- 50g natural or glace cherries, quartered
- 2 tbs good quality marmalade
- 2 tbs milk
- Nibbed sugar to decorate
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (160°C fan/350°F/Gas mark 4). Grease and line a 30x23cm (12×9 inch) rectangular traybake or roasting tin with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, place the softened butter and beat it with a wooden spoon or an electric mixer for about a minute until it turns creamy. Gradually add the caster sugar and continue to beat until the mixture becomes paler and fluffier.
- Add Eggs and Dry Ingredients: Gradually add the beaten eggs, ensuring you beat well after each addition. To prevent curdling, add a tablespoon of the flour with the last portion of eggs. Sift the remaining self-raising flour and baking powder into the bowl, along with a pinch of salt. Gently fold these dry ingredients into the mixture using a large metal spoon.
- Incorporate Fruit and Marmalade: Once the mixture is thoroughly combined, fold in the sultanas, currants (or additional sultanas, if preferred), and quartered cherries. Then, stir in the marmalade and milk to add that wonderful fruity flavor.
- Bake to Perfection: Spoon the cake mixture into the prepared tin, spreading it out evenly. Bake in the preheated oven for 50 to 55 minutes, or until the top is golden brown and the cake feels firm to the touch.
- Glaze with Marmalade: While the cake is still warm, gently warm the remaining marmalade and brush it evenly over the top. This step adds a delightful extra layer of marmalade flavor to your cake.
- Prepare the Icing: Sift icing sugar into a separate bowl, then add warm water and mix until it forms a smooth, runny icing. Using a wooden spoon, drizzle this icing over the cake, allowing it to cascade down the sides. The chunks of marmalade will create a delightful texture in the icing.
- Cool and Serve: Allow the cake to cool completely on a wire rack before cutting it into slices. Store any leftovers in an airtight container and enjoy within 5 days.
Also Try: Delicious Mary Berry Rock Cakes Recipe: A Taste of Home
Nutritional Value (per slice, assuming 12 slices):
Calories: 360 kcal
Fat: 13g
Carbohydrates: 57g
Protein: 4g
Fiber: 2g
Sugar: 38g
FAQs (Frequently Asked Questions)
Can I use a different type of fruit in this cake?
Absolutely! While the recipe recommends sultanas, currants, and cherries, you can get creative with your fruit choices. Raisins, dried apricots, or even cranberries can be delightful alternatives.
What if I don’t have self-raising flour?
No worries! If you don’t have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder to every 250g (1 cup) of all-purpose flour. Sift this mixture together before adding it to the batter.
Can I make this cake in advance for a special occasion?
Absolutely. In fact, this cake often tastes even better the next day as the flavors have had time to meld. Bake it a day ahead, keep it covered, and glaze it with marmalade and icing just before serving for a fresh look.
What’s the difference between natural and glace cherries?
Natural cherries are dried and have a more subtle, fruity flavor. Glace cherries are candied and have a sweeter, more intense flavor. You can use either based on your preference, but for a traditional touch, go for the glace cherries.
Can I make this cake without eggs for a vegan version?
Yes, you can make a vegan version of this cake by substituting the eggs with a suitable egg replacer like flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg). Also, use a plant-based milk, vegan butter, and ensure your marmalade is vegan-friendly. The result will be a tasty vegan marmalade cake.
Pairings for Mary Berry Marmalade Cake
- Pairing your Mary Berry Marmalade Cake with the right accompaniments can elevate your dessert experience to a whole new level. Here are some delightful pairing ideas to enhance your enjoyment of this moist and flavorful treat:
- Clotted Cream or Whipped Cream: A dollop of clotted cream or freshly whipped cream adds a luxurious touch to your marmalade cake. The creaminess perfectly complements the cake’s sweetness.
- Fresh Berries: Serve your cake with a side of fresh berries like strawberries, raspberries, or blueberries. Their tartness balances the sweetness of the cake and adds a burst of color.
- Vanilla Ice Cream: The classic pairing of cake and ice cream is a winner. Vanilla ice cream’s cool, creamy texture provides a delightful contrast to the warm, moist cake.
- Tea: A cup of hot tea, such as Earl Grey or Darjeeling, is a quintessential British accompaniment. The tea’s aromatic flavors complement the citrusy notes of the marmalade.
- Coffee: If you’re a coffee lover, a rich cup of coffee, whether black or with a splash of cream, is a fantastic choice to enjoy alongside your cake. The coffee’s bitterness enhances the sweetness of the dessert.
- Custard: Warm custard drizzled over your marmalade cake creates a comforting and nostalgic combination. It’s like a hug in dessert form.
- Lemon Curd: For an extra zesty twist, consider serving your cake with a dollop of lemon curd. The citrusy tang pairs wonderfully with the marmalade’s orange flavor.
- Caramel Sauce: A drizzle of warm caramel sauce over the cake adds a rich, buttery sweetness that complements the fruitiness of the cake.
- Champagne or Prosecco: Elevate your dessert experience with a glass of bubbly. The effervescence and slight sweetness of champagne or prosecco create a sophisticated pairing.
- Mixed Nut Brittle: A small serving of mixed nut brittle provides a satisfying crunch and nutty flavor that contrasts beautifully with the cake’s soft texture.
- Yogurt: Greek yogurt or yogurt with a touch of honey makes for a light and refreshing pairing. It’s an excellent choice for those seeking a slightly healthier option.
- Cheese: Surprisingly, a slice of mild cheese, such as cheddar or gouda, can complement the sweetness of the cake and add a savory element to your dessert platter.
- Feel free to mix and match these pairings to suit your taste and occasion. Whether you opt for a classic combination or experiment with unique flavors, your Mary Berry Marmalade Cake will shine even brighter with the perfect accompaniment.
Conclusion
Mary Berry’s Marmalade Cake is a delightful treat that’s both easy to make and incredibly delicious. The moist, fluffy sponge paired with the fruity goodness is a winner for any occasion. So, gather your ingredients, follow the simple steps, and savor every bite of this lovely traybake. Happy baking!
