marmalade bundts

by Leah Halmagyi


  • 175g unsalted butter, at room temperature
  • 150g caster sugar
  • finely grated zest of 2 oranges
  • finely grated zest of 2 limes
  • 3 eggs
  • 2 Tbsp Grand Marnier
  • 200g self-raising flour
  • 250g marmalade
  • ½ cup icing sugar, sifted


Preparation time: 10 minutes
Cooking time: 22 minutes
Makes: 12

1 Preheat oven to 180°C. Combine 125g butter, sugar and zests in the bowl of an electric mixer and beat with the paddle attachment for 5 minutes, until very light. Beat in the eggs one at a time, then fold in the Grand Marnier.

2 Fold in the flour until smooth, then mix in half the marmalade. Spoon into buttered and floured ½ cup individual Bundt moulds, then bake for 20-22 minutes, until golden and firm to touch.

3 Turn out onto a wire rack. Put the remaining marmalade, icing sugar and remaining butter in a medium saucepan and simmer for 5 minutes. Spoon over the cakes.