Select a good quality marmalade or ideally make your own for this cake.  Even though the Seville season has drawn to a close this year, there is no reason that you cannot make a ‘three fruit marmalade’ or even a lemon and lime variety.  This is a great preserve to begin with as the quantity of lemons ensures that a great set is easily achieved due to the high levels of pectin.

You will need:

225g marmalade

225g butter

225g golden caster sugar

3 free range eggs – beaten together

275g self raising flour – sifted

20 cm (8 inch round) cake tin greased and lined with baking parchment.

For conventional cookers wrap the outside of the tin with brown paper and secure tightly


Preheat your conventional oven to 150 C or gas mark 2 or place a grid shelf on the floor of your simmering oven.

In a mixing bowl cream the butter and sugar together until pale and fluffy.

Gradually add the eggs with a heaped tablespoon of flour with each addition and mix well.  Add the marmalade and combine with the cake mixture so that it is evenly distributed.

Spoon carefully into the prepared lined tin.

Bake in a conventional oven for approximately 1 hours.

To cook in a traditional AGA

Bake for 1 hour 15 minutes in the baking oven or in a cake baker in a 2-oven AGA or until cooked through when tested with a skewer.

Once your cake is done, leave in the tin but place on a cooling rack until it is completely cold.  Then remove all of the baking parchment and store in an airtight tin.