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    Middle Eastern Orange Cake with Marmalade Cream

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    Middle Eastern Orange Cake with Marmalade Cream

    Adapted from Diana Henry's book Crazy Water, Pickled Lemons.

    • Vegetarian
    • Preparation time: 20 minutes, plus simmering
    • Cooking time: 1 hour, plus cooling
    • Total time: 1 hour 20 minutes, plus simmering and cooling 60 minutes 60 minutes 20 minutes

    Serves: 8 - 10


    • Cream
    • 110g thin-cut marmalade
    • 250g mascarpone
    • 60g Greek yogurt
    • Icing sugar to taste
    • 1 orange
    • 3 medium eggs
    • 250g caster sugar
    • 55g plain flour, sifted
    • 1 tsp baking powder
    • 200g ground almonds


    1. Put the orange in a saucepan, cover with water, bring to the boil, reduce the heat and simmer for 1 hour. Halve the orange, remove the pips, then purée the whole thing, skin and all, in a food processor.
    2. Preheat the oven to 170°C, gas mark 3. Butter a 20cm, round springform cake tin and line with greaseproof paper.
    3. Beat the eggs and sugar together until pale and thick. Fold in the flour, baking powder, almonds and orange purée. Pour into the tin and bake for 1 hour until the top is golden. Leave to cool for 10 minutes, then turn out on to a rack and cool completely.
    4. Meanwhile, put the marmalade in a pan over a low heat. Stir until it has melted, cool slightly then mix with the Mascarpone and yogurt. Sweeten to taste with icing sugar. Sprinkle the cake with icing sugar and, if you like, strips of orange zest. Serve with the marmalade cream.

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