Marmalade Cake - gooey, eggy and Seville orangey

marmalade cake recipe food styling jamie oliver magazine

Tis the season to find bitter seville oranges and make stupidly gooey and more-ish (morish? computer says red line under that) cake.  My mum makes AWESOME marmalade every year in January so that element is sorted, I also had to find 4 more seville oranges which turned up in Sainsbury's.

The recipe I used was originally by GINNY ROLFE for Jamie magazine and it is delish but all I would say is maybe cook it for an hour ish (10 min longer than suggested) as the bottom did stay pretty gooey and light - Tom told me after 'you have to be bold with tart tatins' (and similar upside down cakes) so don't be put off if the sides and top go very dark - the bottom that will end up being the top will need the extra time.

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Now my mums marmalade probably has less sugar than most so my cake let the bitter orange taste come through A LOT which I LOVED with a cup of tea - the perfect elevenses! But you may want to consider the sweetness of your marmalade and adjust the sugar to suit.

The recipe is here with some comments underneath about the cooking times.  Fair warning - you'll need 4 eggs so check you have enough but other than that its easy store cupboard ingredients.

I shot this cake to test out the new 'Haze' photography background board at home, click the link to see other styling ideas on it and pro studio photography.

Hope you enjoy the cake!

marmalade cake recipe food styling jamie oliver magazine