It’s not just Paddington Bear whose’s a fan of some sharp marmalade for a treat. One of my favourite bakes to do, especially with the thick cut of a zesty marmalade adds the delicious flavour to a buttery sponge, paired with a decadent mascarpone vanilla frosting. This Marmalade Loaf with Mascarpone Frosting recipe is a quick recipe so makes it a great recipe to make up for guests dropping in.
I used my own homemade blood orange marmalade as went a bit wild in the blood orange season and went marmalade making mad. But you can pick your favourite marmalade for this recipe. I like to use a thick cut marmalade to get nice pieces of plump peel running throughout the cake, but if you want the flavour but not the peel, you can use whichever marmalade takes your fancy.
The mascarpone frosting isn’t overly sweet like a buttercream frosting or meringue-based frosting for cupcakes, with the slight tartness from the mascarpone with the vanilla seeds will mean you can have a good slather of frosting without it becoming overpowering. Topped with more fresh orange zest for a double citrus hit!Print
- 175g Unsalted Butter, softened
- 175g Caster Sugar
- 3 Large Free Range
- 175g Self Raising Flour
- 3tbsp Thick Cut Marmalade
- Zest of 1 Orange, more for decorating
For Mascarpone Frosting –
- 125g Mascarpone
- 60g Icing Sugar
- 120ml Double Cream
- 1 tsp Vanilla Extract
- Oven to 180C, line a 2lb loaf tin with parchment paper and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Mix in the eggs, one at a time, then add in the flour. Mix in the marmalade and zest until combined.
- Spoon the mixture into the prepared loaf tin, bake for 35-40 minutes, until the skewer comes out clean, cover with parchment if the top starts to darken too much. Remove and leave to cool completely before decorating.
- Make the frosting, in a stand mixer, beat briefly the mascarpone to soften, add in the icing sugar, mix in slowly. Add in the cream and whip until it just thickens, careful not to over whip!.
- Gently pile the frosting on the top of cooled cake, spreading it out to the edges. Top with more orange zest.
- Category: Desserts
- Method: Baking
- Cuisine: British
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