As a devoted fan of baking and all things sweet, I recently ventured into the delightful world of Mary Berry’s recipes, specifically her Marmalade Loaf Cake.
This cake, with its moist texture and vibrant citrus flavor, has quickly become a staple in my kitchen. Let me take you through the ins and outs of this delicious bake, from what it is, how to pair it, its preparation, and even the best ways to store and reheat leftovers.
What is Mary Berry Marmalade Loaf Cake?
Mary Berry’s Marmalade Loaf Cake is a simple yet utterly delicious cake that embodies the essence of home baking. It’s a straightforward recipe that results in a moist, flavorful loaf, with the marmalade offering a beautiful balance of sweetness and a slight bitterness.
The beauty of this cake lies in its simplicity and the way it elevates a few basic ingredients into something special. It’s perfect for tea time, a breakfast treat, or even as a thoughtful homemade gift.
What Goes Best with Mary Berry Marmalade Loaf Cake?
This loaf cake, with its citrusy note, pairs wonderfully with a cup of hot tea or a coffee. For an indulgent twist, I love serving it with a dollop of clotted cream or a scoop of vanilla ice cream.
During the warmer months, a side of fresh berries complements the citrus flavors beautifully, making it a versatile dessert for any occasion.
Ingredients
To make Mary Berry’s Marmalade Loaf Cake, you’ll need:
- 175g (6 oz) self-raising flour
- 175g (6 oz) softened butter
- 175g (6 oz) caster sugar
- 3 large eggs
- 3 tablespoons marmalade
- 1 orange, zest only
- For the glaze: 3 tablespoons marmalade, warmed
How to Prepare Mary Berry Marmalade Loaf Cake
- Preheat your oven to 180°C (160°C fan, Gas 4). Grease and line a loaf tin with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a tablespoon of flour with the last egg to prevent curdling.
- Fold in the remaining flour gently, then stir in the 3 tablespoons of marmalade and orange zest.
- Spoon the mixture into the prepared tin and level the top.
- Bake for about 45-50 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack.
- Brush the warm 3 tablespoons of marmalade over the top for a glossy finish.
Mary Berry Marmalade Loaf Cake
Ingredients
- 175 g 6 oz self-raising flour
- 175 g 6 oz softened butter
- 175 g 6 oz caster sugar
- 3 large eggs
- 3 tablespoons marmalade
- 1 orange zest only
- For the glaze: 3 tablespoons marmalade warmed
Instructions
- Preheat your oven to 180°C (160°C fan, Gas 4). Grease and line a loaf tin with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a tablespoon of flour with the last egg to prevent curdling.
- Fold in the remaining flour gently, then stir in the 3 tablespoons of marmalade and orange zest.
- Spoon the mixture into the prepared tin and level the top.
- Bake for about 45-50 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack.
- Brush the warm 3 tablespoons of marmalade over the top for a glossy finish.
Notes
How to Serve Mary Berry Marmalade Loaf Cake
To serve, slice the loaf cake while it’s still slightly warm or at room temperature. The warm marmalade glaze adds a beautiful sheen and a burst of flavor, making it irresistible not to dive in immediately.
How to Reheat Mary Berry Marmalade Loaf Cake
Microwave: Place a slice on a microwave-safe plate and heat on high for 10-15 seconds. Be careful not to overheat, as it can dry out the cake.
Oven: Wrap the cake or individual slices in foil and warm in a preheated oven at 160°C for about 10 minutes.
Stovetop: For a slightly unconventional method, you can warm slices in a skillet over low heat, covered, for a few minutes. This can help rejuvenate the crust and give it a bit of crunch.
How to Store Leftovers of Mary Berry Marmalade Loaf Cake
Wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze slices wrapped in cling film and then in foil for up to 3 months. Thaw overnight at room temperature before serving.
Frequently Asked Questions Regarding Mary Berry Marmalade Loaf Cake
Can I use different types of marmalade? Yes, feel free to experiment with different marmalades, such as lemon or grapefruit, for a twist on the classic orange flavor.
What if I don’t have self-raising flour? You can make your own by adding 1 ½ teaspoons of baking powder and ½ teaspoon of salt to each cup of all-purpose flour.
Nutritional Information
The nutritional content of Mary Berry Marmalade Loaf Cake will vary based on the ingredients used and the serving size. However, it is important to note that this cake, like many desserts, is high in sugar and fat. Therefore, it’s best enjoyed as an occasional treat within a balanced diet.
Here is the approximate nutritional information for a Mary Berry Marmalade Loaf Cake:
Serving Size: 1 slice (1/8 of the loaf cake)
- Calories: 335
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 210mg
- Total Carbohydrates: 44g
- Dietary Fiber: 1g
- Total Sugars: 23g
- Protein: 4g
For those who love to bake or are just getting started, Mary Berry’s Marmalade Loaf Cake is a foolproof recipe that promises delicious results. Its comforting flavors and moist texture make it a perfect treat for any time of the year.
