Orange sponge cake with Seville orange marmalade
Preparation tips:

  • }Preparation time: 60 min
  • Difficulty: Easy
  • Servings: 8-10


  • Preheat the oven to 180°C.
  • Line a rectangular cake tin (capacity 900 g) with non-stick baking paper.
  • Beat 200 g of previously softened butter with 200 g of sugar until fluffy.
  • Add 3 beaten eggs, one at a time, until blended.
  • Add 100 g of wholegrain flour and 100 g of plain flour, 2 teaspoons of baking powder, 100 g of bitter marmalade and 3 tablespoons of fresh orange juice.
  • Pour the mixture into the baking tin and bake for 50 minutes, cover with foil for the last 15 minutes to prevent burning.
  • Remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
  • To decorate, gently heat 150 g of jam in a small saucepan with 2 tablespoons of water and spread a little on the cake.
  • Peel (removing as much of the white skin as possible) and thinly slice 1 sweet orange and 1 pink grapefruit, removing the pips.
  • Layer the slices on top of the sponge cake and then drizzle with the remaining jam.

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