A frosted marmalade cake from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 12) by Nigel Slater

  • oranges
  • icing sugar
  • eggs
  • self-rising flour
  • butter
  • marmalade
  • golden caster sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on February 24, 2021

    Lovely cake - really repays very good quality bitter marmalade and good butter. I've made it many times, usually I put a little Cointreau in the glaze.

  • fprincess on April 21, 2019

    Excellent, very moist, better when completely cool. Made with homemade Meyer lemon marmalade (85 g instead of 75 g) and did not glaze. Cooked for 45 min but next time will cook a bit longer.

  • lils74 on October 14, 2017

    Hands down, one of my favourite cake recipes, ever. I even make marmalade each winter, half for the purpose of using it in this cake. I generally don't bother with the frosting. It's moist and delicious, and just very moreish. Don't neglect the step of lining the pan with baking paper or wax paper, as it's a moist cake and doing so helps to keep it together and tidy.

  • veronicafrance on March 17, 2012

    This wasn't as marmaladey as I expected it to be. I'd use more next time, maybe 100g instead of 75. It's best to use good bitter marmalade, not the golden shred type. Edit: much better with 100g, a nice marmalade flavour.

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