Mandarin Marmalade Swirl Loaf Cake
RECIPES & BAKING
Mandarin Marmalade Swirl Loaf Cake
Bright, fragrant and gently buttery, with ribbons of Mandarin Marmalade running through every slice.
Quick Answer
This easy Mandarin Marmalade loaf cake is made by layering a light buttery sponge with generous spoonfuls of marmalade, then lightly swirling them together before baking. The result is a soft loaf with distinct ribbons of fragrant mandarin running through every slice.
Bright, fragrant and gently buttery, this simple loaf cake is the perfect way to show off The Artisan Kitchen Mandarin Marmalade.
Mandarin citrus is naturally sweeter and more aromatic than traditional Seville orange, so it brings a fresh, almost sherbet-like lift to baking without any harsh bitterness.
Swirled through a light sponge, the marmalade creates beautiful ribbons of citrus and little pockets of glossy fruit in every slice. It is just the thing for afternoon tea, weekend baking or a quiet moment with a good cup of coffee.
Recipe at a Glance
Mandarin Marmalade Swirl Loaf Cake
Serves: 8 to 10 slices
Bake time: 45 to 55 minutes
Oven: 170°C (160°C fan)
Tin: 2lb loaf tin
Ingredients
175g unsalted butter, softened
175g caster sugar
3 medium eggs
Zest of 1 mandarin or orange, optional
175g self-raising flour
A pinch of salt
2 to 3 tablespoons milk
4 to 5 generous tablespoons The Artisan Kitchen Mandarin Marmalade
Optional Glaze
3 tablespoons icing sugar
1 to 2 teaspoons mandarin or orange juice
Method
1. Prepare the Tin
Preheat the oven to 170°C (160°C fan) and line a 2lb loaf tin with baking paper.
2. Cream the Butter and Sugar
Cream the butter and caster sugar together until pale and fluffy.
3. Add the Eggs
Beat in the eggs one at a time, adding a spoonful of the flour with each egg to prevent curdling. Stir in the mandarin or orange zest if using.
4. Finish the Batter
Gently fold in the remaining flour and the salt. Add just enough milk to give a soft, dropping-consistency batter.
5. Add the First Marmalade Swirl
Spoon half of the batter into the prepared tin and smooth the surface. Dollop over about half of the Mandarin Marmalade and swirl it lightly through the batter with the tip of a knife.
6. Add the Second Layer
Add the remaining batter, then repeat with the rest of the marmalade, swirling again to create a marbled effect. Do not overmix; you want distinct ribbons of citrus running through the cake.
7. Bake
Bake for 45 to 55 minutes, until golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil.
8. Cool
Leave to cool in the tin for 10 minutes, then lift out and cool completely on a wire rack.
9. Glaze, if Using
Mix the icing sugar with enough mandarin or orange juice to make a thick but pourable icing, then drizzle over the cooled cake.
Sarah’s Kitchen Note
For the prettiest marbled effect, swirl the marmalade lightly through the batter rather than fully mixing it in. A gentle hand gives you those lovely glossy ribbons of citrus in every slice.
Why Mandarin Marmalade Works in a Loaf Cake
Mandarin has a naturally fragrant, sweet citrus character that works beautifully with a simple buttery sponge. The marmalade brings concentrated fruit flavour and glossy little pockets of citrus throughout the cake.
Layering and lightly swirling the marmalade rather than completely mixing it into the batter also means each slice has its own pattern of fruit running through it.
Serving Suggestions
Afternoon tea: Enjoy in generous slices with a little butter.
Lightly toasted: Toast a slice and serve with crème fraîche or Greek yoghurt.
For dessert: Warm a slice and serve with vanilla ice cream and an extra spoonful of Mandarin Marmalade on the side.
Shop the Recipe
The Artisan Kitchen Mandarin Marmalade
A bright, aromatic mandarin marmalade with a naturally sweet citrus character, delicious at breakfast and particularly lovely used in cakes and baking.
Frequently Asked Questions
Can you swirl marmalade through cake batter?
Yes. Spoon the marmalade over the cake batter and lightly draw a knife through it to create ribbons. Avoid mixing too thoroughly if you want distinct pockets and swirls of marmalade in the finished cake.
What is the difference between mandarin and orange marmalade in baking?
Mandarin marmalade has a particularly fragrant, sweet citrus character. In this loaf cake it gives the sponge bright citrus flavour without the stronger bitterness associated with traditional Seville orange marmalade.
How do I get a good marmalade swirl in a loaf cake?
Layer the batter and marmalade in the tin, then use the tip of a knife to make just a few gentle swirls. Overmixing will blend the marmalade into the batter rather than leaving visible ribbons.
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
