Two soft and smooth moist light chocolate sponges sandwiched with a mix of marmalade and cream. This delicious marmalade cream cake is ideal for either afternoon tea or dessert.
I’ve sadly neglected our public library in recent years and of course now they are threatened, I’m keen to save them. The “save our libraries” day a few Saturdays ago, kick started me into action and I staggered down the street with a pile of really good books.
The Chocolate Cookbook by Christine France was one of them. It’s stuffed with lots of really interesting recipes, including peppermint cracknel. Gosh I haven’t had peppermint cracknel for years and years.
I’ve heard a lot about marmalade cakes, but for some reason or another the concept has not appealed and I have never, until now, used marmalade in my baking. However, when I saw a recipe for One-Mix Chocolate Sponge in my recently borrowed cookbook, something about the marmalade cream caught my fancy.
Marmalade Cream Cake
I knew I wouldn’t be able to do a one-mix method, because unless we have a really hot spell my butter is never soft enough. So as is my wont, I went my own way with Christine’s recipe.
I used a mix of buckwheat flour and wholemeal spelt. Buckwheat gives a lovely soft texture to cakes, though it doesn’t work terribly well on it’s own. My mother is a stellar seville marmalade maker, so I always have a jar or two of her marmalade in the cupboard.
A medium to thick cut marmalade works best in this cake. This is because it’s nice to have some chunky bits to chop into the actual cake. I use the thickest strands for this, leaving the finer pieces for the marmalade cream filling. But this is all personal preference and if you prefer a fine cut marmalade, use that.
I make this marmalade cream cake in ounces as it just seems to pan out better that way. But I’ve given the recipe in grams as well as ounces for those of you that prefer metric.
What Does Marmalade Cream Cake Taste Like?
The cake was a little flat as the moulds were too large for the amount of mixture I had, but I’m pleased to report that this cake is very nice. It has a lovely moist, smooth soft spongy texture and the marmalade cream is a revelation.
The bitterness of the marmalade is a good contrast to the sweetness of the cake, which isn’t actually as sweet as I thought it would have been with all that golden syrup in it.
As the cocoa content is minimal, the chocolate flavour takes a back seat to the marmalade. I think the cake can roll both ways. It’s nice to have the marmalade centre stage, but a more pronounced chocolate flavour would work well too. If you prefer something a bit more chocolatey, double the quantities of cocoa powder in the recipe.
My particularly light chocolate version may partially be due to the fact that I had run out of my usual Green & Blacks cocoa. I had to do an emergency dash to our local shop which only supplies Bournville cocoa. This is much paler in colour and lacks the full bodied flavour of Green & Black’s.
This cake completely won me over to the use of marmalade in baking. And I’ve subsequently used it a few times, including this full on chocolate marmalade cake.
Other Plain Sandwich Cake Recipes You Might Like
- Gluten-free sponge cake filled with jam and cream
- Mango cake with chocolate sauce and cream
- Mini orange sponge cakes with blood orange curd
- Raspberry cream sponge cake with lemon verbena
- Wholemeal Victoria sandwich
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this marmalade cream cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more marmalade cake recipes, follow the link and you’ll find I have a few of them. All delicious, of course.
Marmalade Cream Cake. PIN IT.
Marmalade Cream Cake – The Recipe
Marmalade Cream Cake
- 170 g (6 oz) unsalted butter – softened
- 120 g (4 oz) golden caster sugar
- 2 tbsp (2oz) golden syrup
- 3 large eggs (I used duck eggs)
- 120 g (4 oz) wholemeal spelt flour
- 60 g (2 oz) buckwheat flour (or swap for plain flour)
- 1 tsp baking powder
- ¼ tsp fine sea or rock salt
- 2 tbsp cocoa powder
- 2 tbsp Greek yoghurt
- 150 ml double cream
- 3 tbsp marmalade
- 1 tsp icing sugar
- Cream the butter with the sugar until light and fluffy.
- Add the golden syrup and cream some more.
- Beat in the eggs, one by one.
- Chop a few of the thicker strands of marmalade from the three tablespoons below and add them to the mix.
- Sift in the flour, baking powder, salt and cocoa powder and stir into the mix, followed by the yoghurt.
- Divide the mixture between two 20cm round silicone cake moulds or lined tins and bake in a preheated oven for 20 minutes at 180℃ (160℃ fan, 350℉, Gas 4).
- Leave to cool for ten minutes, then turn out onto a wire rack to cool completely.
- Whisk the cream until soft peaks form.
- Stir in the remaining marmalade.
- Use this to sandwich the two cooled cakes together.
- Sift the icing sugar over the top.