Apple & Marmalade Cake – Recipe


Love a bit of cake I do!. This is easy & perfect with a cup of tea!

Apple & Marmalade Cake (after River Cottage)


100g ground almonds

175g light brown flour

2 teaspoons baking powder

A pinch of salt

3–4 large eating apples (about 500g in total)

200g butter, softened, plus extra for greasing

200g soft dark brown or dark muscovado sugar

3 large free-range eggs

150g our Seville Marmalade with Sultanas & Whisky (or marmalade of your choice)

25g demerara sugar

Preheat the oven to 170C/Gas 3. Butter a 20cm springform cake tin, line the base with baking parchment and lightly butter the paper.

Put the ground almonds, flour, baking powder and salt in a large bowl, combine thoroughly and set aside. Peel, quarter and core the apples, then slice thickly.

Beat the butter and brown sugar together thoroughly, ideally in a mixer or using a handheld electric whisk for several minutes, until really light and fluffy. Beat in the eggs, one at a time, adding a spoonful of the flour mix with each, and amalgamating each thoroughly before adding the next. Add the remaining flour and fold it in.

Beat the marmalade to loosen it (or warm it gently in a saucepan), then fold into the cake mixture.  Finally the slices of apple. Spread the mixture evenly in the prepared cake tin and scatter the demerara sugar over the surface. Bake for about 1.25 hours, or until a skewer inserted into the centre comes out clean.

Let the cake cool slightly in the tin for 15 minutes, then turn out and leave to cool completely on a wire rack.