Main content

Marmalade and Almond Cake

This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you’d prefer to keep the cake wheat-free, use polenta or fine cornmeal instead.


  • 200g soft, unsalted butter,

  • plus extra for greasing

  • 200g caster sugar

  • 3 tbsp fine-cut marmalade

  • 2 medium eggs

  • 150g semolina

  • 75g ground almonds

  • ½ tsp baking powder

  • finely grated zest of 2 oranges

  • 50ml orange juice

  • For the cream cheese frosting

  • 175g cream cheese

  • 25g soft, unsalted butter

  • 100g icing sugar


  • 1.

    Heat your oven to 180°C/gas 4. Grease a 20cm springform cake tin and line the base with baking parchment.

  • 2.

    Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time.

  • 3.

    Thoroughly combine the semolina, almonds and bicarbonate of soda. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency.

  • 4.

    Spoon into the prepared cake tin and smooth the top with the back of a spoon.

  • 5.

    Bake for 35 minutes, or until the cake is golden brown. Leave in the tin to cool for 5 minutes then remove and transfer to a wire rack to cool completely.

  • 6.

    To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake.

  • 7.

    Chill before serving, so the icing sets.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings