Marmalade Bakewell Cake

A delightful twist on the traditional British Bakewell tart, this Marmalade Bakewell Cake combines a buttery, delicate shortcrust pastry with a generous layer of Thursday Cottage's  blood orange marmalade and a soft, almond-rich frangipane filling. Finished with a smooth icing glaze and scattered flaked almonds, it's a beautiful bake to enjoy with a cup of strong black coffee or afternoon tea.

Preparation: 35 minutes, plus chilling and cooling
Cooking time: Approximately 75 minutes
Tin: 20cm round, 5cm deep, loose-bottomed cake tin

Ingredients

For the sweet shortcrust pastry

• 125g unsalted butter, softened

• 75g caster sugar

• 2 large eggs, beaten separately (one for the pastry and one for glazing)

• 250g plain flour, plus extra for dusting

• A pinch of sea salt

For the almond frangipane

• 150g unsalted butter, softened

• 150g caster sugar

• 3 large eggs, beaten

• 150g ground almonds

• 25g plain flour

• 1 tsp almond extract

For the marmalade layer

• 5–6 tbsp Thursday Cottage Blood Orange Marmalade

For the icing and decoration

• 200g icing sugar, sifted

• Water, added gradually to achieve a thick, smooth icing

• Black edible food colouring (optional)

• 30g flaked almonds

Method

1. Prepare the sweet shortcrust pastry

In a large mixing bowl, cream together the softened butter and caster sugar until pale, light and fluffy.

Gradually beat in one of the beaten eggs until incorporated.

Add the flour and salt in three additions, gently mixing until the ingredients come together into a soft dough.

Using your hands, briefly bring the dough into a ball, taking care not to overwork it, as this can make the pastry tough.

Flatten into a disc, wrap in cling film and refrigerate for at least 1 hour, or until firm enough to roll.

2. Line the cake tin

On a lightly floured surface, roll out the chilled pastry and carefully use it to line a 20cm round, 5cm deep loose-bottomed cake tin.

Leave a little excess pastry hanging over the rim as it will shring during baking, reserving any offcuts for patching cracks later.

Prick the base all over with a fork, then return the pastry-lined tin to the refrigerator for another 30 minutes.

3. Blind-bake the pastry

Preheat the oven to 200°C (180°C fan / Gas Mark 6).

Place the pastry-lined tin on a baking tray. Line the pastry with baking parchment and fill with baking beans or uncooked rice.

Bake for 15 minutes, then carefully remove the parchment and baking beans.

If any cracks have appeared, patch them with small pieces of the reserved pastry.

Brush the inside of the pastry case with the remaining beaten egg, then return to the oven for another 5 minutes, until the base is lightly golden and cooked through.

Reduce the oven temperature to 180°C (160°C fan / Gas Mark 4).

While the pastry is still warm, use a sharp knife to trim away the overhanging edges, leaving a neat, even rim. Gently brush away any loose crumbs and allow the pastry case to cool completely.

4. Make the almond frangipane

In a large bowl, cream the softened butter and caster sugar together until pale and fluffy.

Gradually beat in the eggs, one at a time, mixing well after each addition.

Fold in the ground almonds, plain flour and almond extract until the mixture is smooth and evenly combined.

5. Assemble the Bakewell cake

Spread 5–6 tablespoons of blood orange marmalade evenly across the base of the cooled pastry case.

Carefully spoon the almond frangipane over the marmalade, spreading it gently with the back of a spoon or an offset spatula to create an even surface.

Take care not to disturb the marmalade layer underneath.

6. Bake

Bake for 50–55 minutes at 180°C (160°C fan), until the frangipane is golden, risen and set in the centre.

If the surface begins to brown too quickly, loosely cover with foil towards the end of baking.

Remove from the oven and allow the cake to cool in its tin before carefully removing it.

For the neatest finish, leave it to cool completely before icing.

7. Ice and decorate

Sift the icing sugar into a bowl and gradually add water, stirring until you achieve a smooth, thick but spreadable consistency.

For a dramatic finish, add a small amount of black edible food colouring to create a deep, dark icing.

Spread the icing evenly over the cooled Bakewell cake, allowing it to settle into a smooth surface.

Scatter the flaked almonds over the icing while it is still wet.

Leave at room temperature until the icing has completely set.

8. Serve

Once the icing has set, cut into generous slices using a sharp knife.

Serve with a cup of strong black coffee or freshly brewed tea.

The bittersweet citrus marmalade beautifully balances the sweetness of the almond frangipane and icing, making this an especially lovely cake for autumn afternoons.

• Marmalade: Blood orange marmalade adds a particularly lovely citrus flavour and a gentle bite, but traditional bitter orange marmalade works beautifully too.

• Pastry: Avoid overworking the dough. Keeping it well chilled before baking helps maintain a delicate, crumbly texture.

• Icing: Begin with approximately 2–3 tablespoons of water for 200g icing sugar, adding more only as needed. The icing should be thick enough to coat the surface.

• Almonds: For extra flavour, lightly toast the flaked almonds before decorating, allowing them to cool completely first.

• Storage: Keep in an airtight container in a cool place for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best texture.