As the sun dips low, casting a warm glow in my kitchen, the rich scent of oranges fills the air, instantly transporting me to cherished moments of baking with my grandmother. This Sticky Orange Marmalade Cake with Golden Syrup is a nostalgic nod to those sweet times, marrying the tangy brightness of citrus with a luscious glaze that has everyone reaching for seconds. Not only is this dessert a delightful way to elevate your afternoon tea or breakfast spread, but it’s also incredibly simple to make; perfect for those who appreciate homemade comforts minus the fuss. With its moist texture and the aromatic essence of fresh oranges, this cake is destined to become a beloved staple in your own culinary repertoire. Ready to dive into a world of sweet citrus wonder? Let’s get baking!
Why is this cake a must-try?
Deliciously citrusy: The vibrant flavor of orange marmalade brings a unique twist to traditional cake, creating an explosion of taste with each bite.
Effortless baking: With simple steps and common ingredients, this recipe is perfect for both novice bakers and seasoned chefs looking for a quick yet impressive dessert.
Versatile serving options: Whether paired with a dollop of whipped cream or served warm with a scoop of vanilla ice cream, this cake can elevate any occasion. Try it alongside my Coconut Curry Soup for a delightful meal experience!
Crowd-pleaser: This Sticky Orange Marmalade Cake is sure to impress friends and family, making it an ideal addition to gatherings or casual evenings at home.
Unique substitutions: Feel free to experiment; swap orange marmalade for other fruit preserves, or add nuts for added texture!
Sticky Orange Marmalade Cake Ingredients
For the Cake
- Unsalted Butter – Provides moisture and richness; feel free to substitute with margarine or coconut oil for a dairy-free version.
- Light Brown Sugar – Adds a beautiful sweetness and depth of flavor; dark brown sugar works wonderfully for a richer taste.
- Eggs – Essential for giving the cake its structure and moisture.
- Orange Marmalade – Infuses the cake with a delicious citrus flavor and moisture; you can swap it for peach, apricot, or lemon marmalade if desired.
- All-Purpose Flour – The main building block of the cake; gluten-free all-purpose flour can be used for a gluten-free option.
- Baking Powder – Acts as the leavening agent to achieve a lovely rise.
- Salt – Enhances all the flavors in your cake.
- Orange Zest – Adds a vibrant citrus aroma and flavor; fresh zest is highly recommended for the best results.
- Milk – Keeps the batter moist and delicious; substitute with non-dairy milk, like almond or oat, for a lactose-free option.
For the Glaze
- Golden Syrup – Creates a sticky, sweet glaze over the cake; light corn syrup or agave syrup work well for a vegan alternative.
- Fresh Orange Juice – Adds a burst of citrus flavor to the glaze, making it irresistible.
This Sticky Orange Marmalade Cake with Golden Syrup is not just a dessert; it’s a heartfelt recipe that beckons memories and smiles. Get ready to indulge!
Step‑by‑Step Instructions for Sticky Orange Marmalade Cake with Golden Syrup
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven heats up, grease a 9×5-inch loaf pan with butter, ensuring it’s thoroughly coated to prevent sticking. Line the bottom with parchment paper for easy removal later. This preparation will set the stage for your Sticky Orange Marmalade Cake, ensuring a perfect bake!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine softened unsalted butter and light brown sugar. Using an electric mixer, cream these ingredients together on medium speed until the mixture is light and fluffy, about 3-5 minutes. You’ll notice a change in color and texture as air incorporates, creating a luxurious base for your cake.
Step 3: Incorporate the Eggs and Marmalade
Add the eggs to the creamed mixture one at a time, mixing well after each addition until fully incorporated. Once smooth, gently fold in the orange marmalade, letting its vibrant flavor blend into the batter. This step infuses your Sticky Orange Marmalade Cake with a delightful citrus essence that will be hard to resist.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and freshly grated orange zest. The zest will enhance the citrus flavor, making your cake even more aromatic. Ensure that these dry ingredients are combined well to distribute the baking powder evenly, setting a solid foundation for the cake’s rise.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start with half of the dry mix, then half of the milk, mixing gently until just combined. Repeat this process to maintain the cake’s light texture. Be cautious not to overmix, as this could lead to a denser Sticky Orange Marmalade Cake.
Step 6: Bake the Cake
Pour the luscious batter into the prepared loaf pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. As it bakes, your kitchen will be filled with the comforting aroma of citrus, signaling that something special is on the way.
Step 7: Cool in the Pan
Once baked, remove the loaf pan from the oven and let it cool for about 10 minutes. This cooling period allows the cake to set and makes it easier to transfer. Then, carefully turn the cake out onto a wire rack to cool completely. This step is crucial for achieving the perfect texture and flavor in your Sticky Orange Marmalade Cake.
Step 8: Prepare the Glaze
While your cake cools, prepare the glaze by heating golden syrup, orange marmalade, and fresh orange juice in a small saucepan over low heat. Stir gently until the mixture is smooth and warm. This glaze will add a shiny, sticky finish to your cake, enhancing both its visual appeal and flavor.
Step 9: Glaze the Cake
Once the cake has cooled completely, generously spoon the warm glaze over the top, allowing it to seep into the cake. Let the glaze soak in for a few minutes before serving. This final touch makes your Sticky Orange Marmalade Cake with Golden Syrup irresistibly delicious and ready to share with loved ones!
Expert Tips for Sticky Orange Marmalade Cake
- Limit Mixing Time: Avoid overmixing the batter to keep your cake light and fluffy. Mix just until the wet and dry ingredients are combined.
- Use Fresh Ingredients: Opt for fresh orange marmalade and zest for the best flavor. The quality of your ingredients directly impacts the taste of your sticky Orange Marmalade Cake.
- Check Oven Temperature: Preheat your oven properly for even baking. An oven thermometer can help ensure your cake rises just right.
- Cooling is Key: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack, helping maintain its structure.
- Glaze Generously: Don’t skimp on the glaze! Spoon it over while warm to enhance the stickiness and flavor of your corkscrew cake.
- Flavor Variations: Experiment with different marmalades or add nuts for a personal touch. This versatility makes your sticky Orange Marmalade Cake even more special!
Make Ahead Options
These Sticky Orange Marmalade Cakes are perfect for meal prep enthusiasts looking to save time on busy weeknights! You can prepare the batter up to 24 hours in advance and store it in an airtight container in the refrigerator; this keeps the flavors vibrant and fresh. Additionally, you can bake the cake and allow it to cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 3 days. To maintain the cake’s moist texture, be sure to allow it to cool fully before wrapping. When you’re ready to serve, simply reheat the cake gently in a warm oven or enjoy it at room temperature. The glaze can also be made ahead—just store it in a jar in the fridge and warm it up before drizzling over your cake for that irresistible finish!
What to Serve with Sticky Orange Marmalade Cake with Golden Syrup
Treat your senses to a delightful culinary experience by pairing this cake with flavors and textures that elevate every bite.
- Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that balances the cake’s citrus notes beautifully.
- Vanilla Ice Cream: Serve warm slices topped with a scoop of vanilla ice cream for a deliciously cooling contrast against the warm, sticky cake.
- Fresh Berries: The tartness of fresh berries like raspberries or strawberries cuts through the sweetness, adding a refreshing brightness that complements the dish.
- Coconut Curry Soup: Enjoy a slice alongside a bowl of aromatic coconut curry soup for an unexpected yet delightful flavor adventure. The creaminess of the soup pairs surprisingly well with the cake.
- Mint Tea: Pair your cake with a steaming cup of mint tea, allowing the herbal aroma and refreshing taste to enhance the citrusy notes of the cake.
- Dusting of Powdered Sugar: A simple dusting of powdered sugar on top adds to the cake’s rustic charm while also providing a sweet touch that guests will love.
- Fruit Salad: A side of juicy fruit salad brings in more citrus to harmonize with the cake’s flavors, while its vibrant colors create an inviting presentation.
- Prosecco: For a bubbly twist, serve with a glass of chilled Prosecco; its fruity undertones pair beautifully with the sticky cake’s sweetness.
Sticky Orange Marmalade Cake Variations
Feel free to personalize this cake and add your unique twist to the recipe, making it an unforgettable treat!
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Spiced Sensation: Add a teaspoon of ground cinnamon or ginger for a warm, aromatic touch. The cake transforms into a cozy dessert, perfect for chilly evenings.
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Nutty Delight: Incorporate chopped walnuts or pecans for delightful texture and crunch. This variation adds a lovely contrast to the cake’s moistness, making each bite a little adventure.
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Lower-Fat Option: Substitute half the butter with applesauce or yogurt to cut calories. This swap makes it a guilt-free indulgence without sacrificing moisture!
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Berry Burst: Swap orange marmalade with raspberry or blackberry preserves for a fruity twist. This vibrant change brings a tangy sweetness that complements the cake’s soft crumb.
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Tropical Flair: Use shredded coconut and a hint of lime zest alongside the orange zest. The flavor fusion will remind you of sunny beaches with every delightful slice!
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Vegan Twist: Replace eggs with flaxseed meal mixed with water and non-dairy milk for an equally delicious vegan version. It’s a fantastic way to share this dessert with everyone!
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Citrus Medley: Try mixing lemon or grapefruit marmalade with the orange for an intriguing citrus blend. This twist elevates the flavor profile, making it pleasantly tangy.
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Chocolate Drizzle: Top the finished cake with a dark chocolate glaze instead of the orange glaze. This indulgent option lends a rich decadence to your sticky treat.
Experimenting with these variations can spark joy in your kitchen. Pair your fresh creation with a cup of tea or alongside a slice of my deliciously tangy Angel Cake Churro for an extraordinary dessert spread!
Storage Tips for Sticky Orange Marmalade Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 4 days to retain its moist texture.
Fridge: If you need to keep the cake longer, refrigerate it in an airtight container for up to 1 week. Allow it to come to room temperature before serving for the best flavor.
Freezer: For long-term storage, wrap the Sticky Orange Marmalade Cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
Reheating: If desired, gently reheat individual slices in the microwave for about 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes to warm through.
Sticky Orange Marmalade Cake with Golden Syrup Recipe FAQs
What is the best type of orange marmalade to use?
Fresh orange marmalade is ideal as it provides the richest, most authentic flavor for your Sticky Orange Marmalade Cake. If you can, opt for marmalades with larger fruit pieces for added texture. However, feel free to experiment with peach, apricot, or lemon marmalade for different flavor profiles!
How should I store the Sticky Orange Marmalade Cake?
Store your cake in an airtight container at room temperature for up to 4 days. If you need it to last longer, refrigerate it in a container for about 1 week. Just make sure to let it come back to room temperature before serving for the best taste and texture.
Can I freeze the Sticky Orange Marmalade Cake?
Absolutely! For longer storage, wrap your fully cooled Sticky Orange Marmalade Cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator before serving.
Why is my cake turning out dense?
If your Sticky Orange Marmalade Cake is coming out dense, there’s a chance you may have overmixed the batter. Try mixing just until the wet and dry ingredients are combined for a lighter texture. Additionally, ensure your baking powder is fresh; expired leavening agents can lead to flat cakes.
Are there any dietary considerations for this recipe?
Absolutely! This Sticky Orange Marmalade Cake is inherently vegetarian, and you can adapt it for various dietary needs. Substitute unsalted butter with margarine or coconut oil for a dairy-free version, and replace the eggs with 1/4 cup of unsweetened applesauce or a flax egg for vegan adaptations. Always check the ingredient labels for potential allergens!
How can I enhance the flavor of the cake?
For a unique twist, consider adding a teaspoon of ground cinnamon or ginger into the batter. You could also stir in chopped nuts like walnuts or pecans for added crunch. These small changes can elevate your Sticky Orange Marmalade Cake to new heights of deliciousness!
Sticky Orange Marmalade Cake with Golden Syrup Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the unsalted butter and light brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then fold in the orange marmalade.
- In another bowl, whisk together the all-purpose flour, baking powder, salt, and orange zest.
- Gradually add the dry ingredients to the wet mix, alternating with the milk, mixing gently.
- Pour the batter into the prepared loaf pan and bake for 45–50 minutes.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
- Prepare the glaze by heating the golden syrup, orange marmalade, and orange juice in a saucepan until smooth.
- Spoon the warm glaze generously over the cooled cake and allow it to soak in before serving.
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