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October 17, 2025 5 mins

Little marmalade cakes  

These light and buttery cakes are perfect using up marmalade. Quick and easy the marmalade flavour is perfect incorporated into a cake.  

Makes 12  

Ingredients:

  • 170g butter, softened, plus more for greasing muffin tins 
  • 1 cup sugar 
  • 2 large eggs 
  • 2 cups plain flour 
  • 1 tbsp marmalade  
  • 1 cup milk stirred with 1 tbsp lemon juice 
  • 1 tsp baking soda 

 

Topping 

  • ½ cup brown sugar  
  • ¼ cup marmalade  
  • 1 tbsp orange juice  

 

Method

  1. Preheat the oven to 180 C. Grease 12-hole muffin tin. Line each with small squares of baking paper.  
  2. Cream butter and sugar until light and fluffy.  Add eggs one at a time and continue beating until well-combined. Don’t worry if it curdles.  
  3. Sift in flour and add in marmalade and beat gently until just combined.  
  4. In a cup combine milk and lemon juice and wait until is curdles – about 30 seconds. Stir in baking soda and add to cake batter. Mix until just combined.  
  5. Fill each hole to two-thirds with the batter. Bake for 15-18 minutes until light brown and spring back to the touch.  
  6. Make topping by melting brown sugar with marmalade and orange juice. 
  7. As soon as the muffins are cooled to warm, gently loosen from muffin holes and then spoon over glaze.  

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Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks'd.

Speaker 2 (00:11):
Be The Woman in Green. That was a Sherlock Holmes film,
The Woman in the Room was a short film based
on a Stephen King story, The Woman in the Fifth,
The Woman in the Window, The Woman in Black, and
then of course the Netflix dark comedy making fun of
all the woman movies, The Woman in the House, across

(00:32):
the Street from The Girl in the Window. Very good, right,
twelve minutes and ten on news talks'd Cook Nicky Works
is here with us?

Speaker 3 (00:40):
This kid, we love that. That's hilarious. And then there's
all the girl ones The Girl Try.

Speaker 2 (00:46):
Yeah, I know, I didn't even want it.

Speaker 3 (00:48):
Yeah, you just finished that movie last night.

Speaker 4 (00:50):
I watched it in two parts, which I recommend for
people because the first half is incredibly suspenseful and fantastic.

Speaker 3 (00:58):
Maybe the second half isn't as great, but you don't mind, you.

Speaker 2 (01:01):
Don't mind, okay, good. Yeah, I'm need to see a
glowing review of it. But that's okay, that's good, you know.

Speaker 4 (01:07):
Am So.

Speaker 2 (01:08):
I'm a marmalade fan. Marmalade does divide people.

Speaker 4 (01:11):
It divides me, so people often give me marmalade, which
is great, and I think it is something that you
give away because you make it and you're canab to
get through so much marmalade because it's quite intense.

Speaker 3 (01:23):
I love an orange marmalade, great fruit marmalade. Sometimes a
bit bitter, but I do. I do enjoy it, but
I end up with a few jars that I'm not
sure what to do.

Speaker 4 (01:33):
And I'm actually, for the first time in my life,
just getting some renovations done and I am putting in
a pantry. I will have a pantry for the first
time in my life, which means I discovered that I
had three jars of marmalade in there, so I thought,
I know, these little beautiful there's a light.

Speaker 3 (01:47):
They're little buttery cakes. You could make one big one,
but I make them.

Speaker 4 (01:50):
A little muffin tins and they're absolutely gorgeous, and marmalade
and a cake is fantastic.

Speaker 3 (01:56):
It's sort of there is that sweetness to offset the bitterness.

Speaker 4 (01:59):
I've seen a recipe recently a little while ago from
Lovely Olivia Galapley, which was a marmalade chicken baked and
I tried it. It was amazing, so yeah, I think
use it in things anyway. Here we go oven on
one eighty. I'm I'm using a little muffin tin for this,
and I line each one with a little square of
baking paper as insurance. I'm creaming one hundred and seventy

(02:20):
grams of softened butter and a cup of sugar.

Speaker 3 (02:23):
Proper sugar here, not cast a sugar. Proper sugar. And
you want it to be.

Speaker 4 (02:26):
Really light and fluffy because we have no baking powder
in this recipe. We have a little bit of baking soda,
but so we need to get some air into our butter.
Creaming of the butter and sugar. Add in two eggs,
one at a time. I tend to beat those for
about twenty seconds between each one. It'll probably curdle in
the slightly you know, slightly cool weather. Still don't worry
about that. It doesn't make any difference to the ultimate

(02:49):
end of the cake.

Speaker 3 (02:51):
The little cake.

Speaker 4 (02:51):
Sift in two cups of plain flour and one tablespoon
of marmalade and sort of either just beat very briefly
or just you know, you don't want to overbeat flour
because it makes for a tough cake, so you just
want to kind of stir or beat this in briefly
it's combined.

Speaker 3 (03:07):
You've got no pockets of that flour.

Speaker 4 (03:08):
And then here's a weird little thing that tells me
this is a very old recipe or an old style
of recipe. Siftin in a cup, Combine one cup of
milk that you stir in one tablespoon of lemon juice,
and you wait until it curdles, so that you've sort
of got a buttermilk Jack, which is fantastic. So you
do that, and then you stir in one tea spoon

(03:28):
of baking soda. And this is what's also going to
give our cakes some allow little cakes, some ries, some
levitation because that will sort of air eate, and so
add that into the cake better and just fold that
through until it's combined. Fill each of your muffin holes
to about two foods because they do rise a bit.
Bake for about eight fifteen to eighteen minutes. I love
a quick bake on a cake because I want to

(03:50):
eat them. They're like brown and sort of quite and
they'll spring back to the touch. If you listen to
cakes too, Jack, I know I'm not going mad with renovations.
I promise if you listen to cakes, you know that
they're cooked because you shouldn't really hear a lot of crackler.
So if you put your ear down to a cake
or these little muffin things, it should be pretty quiet,

(04:11):
whereas if a cake is still cooking, you'll hear quite
a lot of little.

Speaker 3 (04:14):
Crackling, you know.

Speaker 4 (04:17):
Yeah, if you can't find that skiller in time, that is,
or you don't know how to press it so it
springs back to the.

Speaker 3 (04:22):
Touch, that's what you do.

Speaker 4 (04:23):
And then I make a little topping for these, which
is half a cup of brown sugar caught of a
cup of the marmalade, so that's good.

Speaker 3 (04:30):
I've got rid of quite a bit of my.

Speaker 4 (04:32):
Marmalade there, and a tablespoon of orange juice and sort
of just melt those together and then simmer it just briefly.
And then as soon as the muffins are cooled till
they're just kind of warm, you can poke some holes
and then then spoon.

Speaker 3 (04:46):
Over the glaze.

Speaker 4 (04:46):
So it's kind of like that, you know what you
do with a lemon syrup cake. So they're really moist
and beautiful. These cakes, they're absolutely delicious, A good cup
of tea. Oh I'm feeling it for this weekend.

Speaker 2 (04:57):
Fantastic fill a muffin hole.

Speaker 3 (05:01):
Exactly.

Speaker 4 (05:02):
I did think rather latterly when I was waiting to
come on, some flake as might be nice on top of.

Speaker 2 (05:07):
The hole, like sliver, a chicky little slivermond.

Speaker 3 (05:13):
We do we do? Whenever I was filming World Kitchen,
I had an issue with saying.

Speaker 4 (05:17):
Slithered or slivered, and I would always substitute the wrong one.
So I would often talk about slivers, obviously, but I
would say slithers, because you know what it's like when
you're in front of the camera, you're you're a bit
weird and we have to cut and then Nikki it's slimed.

Speaker 3 (05:33):
And oh no, I'm so sorry. Guys.

Speaker 2 (05:37):
Nothing worse than putting your foot in your muffin.

Speaker 3 (05:39):
Hole is the There you go. Love it.

Speaker 2 (05:42):
I thank you so much. It does sound really nice.
I think I'll be into that. So we're going to
make sure we share that recipe for Nicky's little marmalade cakes.
So buttery little marmalade cakes will be up on the
News Talks.

Speaker 1 (05:52):
He'd the website for more from Saturday Morning with Jack Tame.
Listen live to news talks he'd be from nine am Saturday,
or follow the podcast on iHeartRadio
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