marmalade cake for dessert

I’m OBSESSED with this marmalade cake. So much so that I made it to serve at my birthday dinner a couple of weeks ago and then made it again last week when friends came to stay. Everyone I’ve served it to has asked for the recipe. Always the biggest complement.

As well as pretty basic store cupboard ingredients and a super-easy technique, it uses the amazing citrus that is in season right now – February as I type. We all need some brightness (and an easy, cosy pud) at this time of year.

Here are the reasons that I want you to make this marmalade cake asap too…

1. You can make it a couple of days ahead and tuck it away and even freeze it – so no matter how many wines you have at dinner you can serve it without any mess, skill or fuss.

2. It’s a cake even non bakers can make with confidence. It is made in a food processor, all chucked in together. If you don’t have a food processor you can make it with an electric whisk. A great one to make with kids.