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A ray of sunshine on a plate – moist and tender Orange Marmalade Cake!
The sun came out.
It was almost like a holiday.
Saturday morning the birds were singing, the snow had melted and the weatherman promised 60+ degrees for the high.
It was such a pleasure to get a brief glimpse of spring.
I see I have a bowl of oranges and a leftover jar of orange marmalade from the holidays. Â What to do, what to do? Â I guess you know what I did, baked an Orange Marmalade Cake! Â Oranges are so bright and remind me of summer. Â I need a little summer in my life – how about you?
Slice two medium oranges thinly. Â I’ve bought several mandoline slicers over the years – but prefer the one linked below. Â Check it out!
Butter a 9″ springform pan and sprinkle with turbinado sugar. Â Layer the orange slices slightly overlapping.
Fill the bottom of the pan. Â I used the lowest setting on the slicer to get somewhat transparent slices. Â Since we’re leaving the orange rind intact, I thought it would be best to have them very thin.
Mix together the batter ingredients and carefully spoon it on top of the slices.
Spread the batter evenly taking care not to disturb the orange slices. Â Bake at 350 degrees for about 50 minutes.
While the cake is still warm, carefully remove the sides of the pan and invert onto a serving plate. Drizzle the cake with the remaining orange marmalade mixed with a little water.
 
Serve warm or at room temperature with a little plain Greek Yogurt or lightly sweetened whipped cream.
If you’re looking for a little sunshine in your life – this may do the trick. Â This cake is not as sweet as you might think. Â The orange rind helps balance the flavors so don’t skimp on the sugar thinking it may be over the top.
Gooey, sticky, moist and sweet … and so easy to make. Â Perfect for a Saturday afternoon cup of tea. Â Enjoy!
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PRINT THE RECIPE!
Orange Marmalade Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 pieces
Course: Cake, Dessert
A ray of sunshine on a plate - moist and tender Orange Marmalade Cake.
Ingredients
- 4 tablespoons coarse sugar (turbinado)
- 2 small-medium oranges, washed and thinly sliced
- juice and zest of 2 small-medium oranges
- 14 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, lightly beaten
- 6 heaping tablespoons orange marmalade (divided and fine cut)
- 1 â…“ cup all purpose flour
- â…” cup almond meal/flour, or ground almonds
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350°F.
- Grease the bottom and sides of a 9" springform pan with butter. Â Sprinkle the bottom with 4 tablespoons turbinado sugar. Â Layer the sliced oranges around the bottom of the pan, slightly overlapping to cover. Â Set aside.
- In a large mixing bowl cream together the butter and sugar until pale and fluffy. Â Add 3 heaping tablespoons of the orange marmalade and beat to combine. Â Mix in the beaten eggs until fully incorporated. Â Using a spatula, fold in the flour, almond flour, baking powder, salt, orange juice and zest. Â Blend just until smooth. Â Don't over beat.
- Gently spoon the batter over the sliced oranges and smooth to level.  Bake at 350°F for about 50 minutes or until the top is golden brown and the cake is set.
- Remove from the oven and cool for about 5 minutes. Â Remove the sides of the springform pan and invert the cake onto a serving dish. Â Carefully remove the bottom of the pan.
- Place the remaining 3 tablespoons marmalade in a microwave safe bowl. Â Add 1-2 tablespoons water and heat on high for about 30 seconds. Â Stir and heat again until the marmalade has thinned.
- Spread the warm glaze over the top of the cake. Â Serve warm or at room temperature with plain Greek yogurt, ice cream or lightly sweetened whipped cream.
Recipe Notes
- (Recipe adapted from Jamie Oliver Magazine by Ginny Rolfe)
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Nutrition
Calories: 473kcal | Carbohydrates: 54g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 214mg | Potassium: 119mg | Fiber: 2g | Sugar: 35g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 2mg
Click on the photo below for more information about our favorite mandoline slicer!
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I hope you have a lovely week – thanks so much for stopping by!
Tricia
Alissa
I made this yesterday for Mother’s Day and it was a HIT! I used alternating slices of cara cara oranges and regular oranges on top to add a bit of colour variation, annnnnnnd somehow managed to make it egg free! Even with my egg substitutes it baked evenly, held an even shape/didn’t fall, and was so deliciously moist. Thanks!
Tricia Buice
Thanks for the feedback Alissa! Sounds like it turned out beautifully. Love the color of Cara Cara oranges. Bet that was so pretty! Great to know about the egg substitute. Bravo 🙂
Andreea
Hi 🙂 I found your recipe while searching for ideas to use up the many oranges I have (they are in season where I live at the moment). It was easy to make, came out really delicious, and it’s so pretty. I’m saving the recipe ^_^
Tricia Buice
Thank you Andreea! So happy you liked it. Hard to beat citrus desserts 🙂
Donna
It was a breeze to make, looks like a million bucks, and taste like ten million bucks. A real prize winner…..
Tricia Buice
Thank you Donna! You made my day 🙂 Thanks for taking the time to let us know how it turned out for you and for trying the recipe!
Miranda Owen
This looks absolutely delicious! I love citrus cakes also, but I can’t help but want some chocolate with it also. Would it be crazy to put some chocolate shavings on top or something?
Tricia Buice
Hi Miranda – I haven’t tried adding chocolate but agree that chocolate and orange is terrific together. I would be afraid to cover up the pretty top, but, semi-sweet or bittersweet shaving might be really great here. Good luck!
gerlinde @sunnycovechef
This cake looks fantastic! I love citrusy cakes and will bake it soon. Thank you
Tricia Buice
Me too – and this cake is so tasty! Thanks for stopping by – have a great weekend 🙂
Mary Younkin
oh, Tricia! I can't believe Isaac is TWO already! Where did the days go? <br /><br />That cake looks and sounds amazing!! You and Sue both have some amazing citrus skills. <br /><br />P.S. Is your name etched on that cake cover??? It looks awesome. (Even if that's simply a font you used on the photo, I'm still impressed!)<br />
Tricia Buice
Hey Mary! Sorry I missed a good breakfast – wish I was there 🙂 Yes SRFD is etched on the glass cake stand. It was a wonderful gift from my daughter-in-law and son. They also gave me a jar that I keep all my ice cream scoops in so they'll be ready whenever you need one! Sure have missed you – thanks for stopping by!
trisha
the orange and the guppie cakes look fab. hope isaac had a nice bday x
Lea Ann (Cooking On The Ranch)
Absolutely beautiful. I need a little color today, still snowing in Denver.
Kari Lindsay
Well this just brightened up my day! I love the the bitter and sweet of marmalade and the cake looks so pretty with the layer of oranges!
Monica
Beautiful, cheerful cake and such a lovely cake stand! Very thoughtful gift! <br />The sun and some warmth visited recently and it gave us hope!! It's still really cold so might need a cake like this real soon!
Daniela Grimburg
Your grandson looks so cute Tricia.<br />Happy belated birthday to Isaac!<br />Love this orange cake .<br />Simple recipes are always the best and this one looks so yummy.
Sue/the view from great island
I love the cake stand! An the cake is a stunner, I'm pinning right now. The oranges look so pretty all fanned out like that.
Andrea
Tricia,
I tried substituting the flour with Bob’s Red Mill 1:1 gluten free flour mix and it turned out really well. I used the OJ to adjust the batter thickness to approximately how it looks in your photo, which was maybe from just one orange. I think it works because there are so many eggs in this cake and there is a lot of flavor from the almonds and oranges. Thanks for a nice recipe.
Tricia Buice
Thank you Andrea!
Abbe@This is How I Cook
Tricia, I don't even like oranges in dessert but these photos have me thinking I might! The oranges are gorgeous-but not as gorgeous as Issac!
Kitchen Belleicious
i know it tastes just as good as it looks! It looks Darn GOOD! I can't believe you made it and how the slices are just perfect as the topping. I love it
Cheri Savory Spoon
What a gorgeous looking cake!
Chris Scheuer
Tricia, your cake came out so beautiful, just perfect for your lovely cake stand. What a thoughtful gift! Your little Isaac is growing more and more handsome all the time. Looks like a really fun party!
Anonymous
Good morning Tricia! We LOVE coming to see what you have whipped up for us this week! This orange cake does bring sunshine and a smile to our faces. Delicious recipe! Stunning photos too! Happy Birthday to your beautiful grandson! – time flies doesn't it? Have a great week! xxoo Anna and Liz
belleau kitchen
wow, that is one gorgeous looking cake… I will be making this – perhaps with blood oranges for a bit of scary colour!
Angie Schneider
Sunshine on a plate, Tricia. The cake looks beautifully moist and delicious.<br />Happy belated Birthday, Isaac!