If there was ever a cake Paddington Bear would LOVE, it would have to be my gluten free marmalade cake.
It’s perfect for gluten free afternoon tea! Just imagine a deliciously tangy cake with a sticky marmalade topping and lashings of orange icing. You’ve got cake heaven, right!?
The idea for my gluten free marmalade cake recipe came about after Christmas.
I used half a jar of marmalade as a glaze on my slow-cooked ham (recipe for that to come one day!) and couldn’t figure out what to do with the rest.
Originally I was going to make my gluten free marmalade chicken recipe, but I suddenly thought it could make the most amazing cake!
A tangy and sweet gluten free cake
Imagine a lemon drizzle cake, but stickier, and with a delicious, tangy marmalade topping and lashings of orange icing.
It’s super moist (sorry, hate that word!) and zesty without being too sweet.
That, my friends, is the perfect gluten free marmalade cake right there! It turned out from some research that marmalade cake is actually a thing too!
So I set about working on my own gluten free version.
Making a gluten free cake doesn’t have to be difficult and this one is no exception.
I used my normal cake base of butter, eggs, sugar and gluten free flour, plus xanthan gum to help with the texture.
This can be omitted if needed but I do think it helps the texture a lot. I also added buttermilk as I think this just gives gluten free cakes a lovely taste and texture.
Finally, add a good dose of marmalade for the best flavour ever!
My gluten free marmalade cake recipe
So here it is, my deliciously sweet and sticky gluten free marmalade cake recipe. Let me know if you give this a go – I love seeing when you make my bakes!
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- 175 g caster sugar
- 175 g unsalted butter, (room temperature)
- 150 g buttermilk
- 3 large eggs
- 200 g self raising gluten free flour
- 1/4 tsp xanthan gum
- 1/2 tsp baking powder
- 175 g marmalade
For the topping:
- 2 tbsp marmalade
- 2 tbsp icing sugar
- 4 tsp orange juice, (or water)
- Preheat the oven to 180'C / Gas 4 and grease and line a 2lb loaf tin.
- Add the butter and sugar to a large mixing bowl and beat with an electric whisk until pale and smooth. Then add the eggs, buttermilk and marmalade and mix again for 1 minute. Don't worry if it separates - the flour will fix this!
- Next sift in the flour, baking powder and xanthan gum and beat again with the electric mixer until fully combined and forms a smooth batter. Pour into the baking tin and bake in the centre of the oven for one hour to one hour and 10 minutes. It's done when a skewer comes out of the centre clean.
- Remove from the oven and place on a cooling rack. Spread the marmalade over the hot cake and leave to cool completely. Once cooled, make the icing by mixing the icing sugar and orange juice to form a thick paste. Pour over the cake and leave to set for 10-15 minutes before slicing and serving.
Will keep for 3-4 days in an airtight container. This cake can also be frozen before icing.
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 442Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 118mgSodium: 111mgCarbohydrates: 62gFiber: 1gSugar: 41gProtein: 6g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free cake recipes on the blog, why not give some of these a try? They’re perfect to satisfy any cake cravings!
- Gluten free chocolate cake recipe
- The best gluten free coffee and walnut cake
- My gluten free chocolate orange marble cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!