Gluten-free marmalade loaf with cardamom glaze


If Paddington Bear were coming to tea, this is what we’d serve him. Marmalade offers the perfect balance of sweet and tart flavours and, unlike with a lot of gluten-free cooking, this cake doesn’t have a ground almond in sight, which therefore makes it suitable for those with nut allergies. We find that using a tawny Seville orange marmalade makes all the difference to the flavour.


  • 175 g unsalted butter, softened, plus extra for greasing
  • 120 g caster sugar
  • finely grated zest of 1 orange
  • 125 g tawny Seville orange marmalade
  • 3 free-range eggs, beaten
  • 175 g gluten-free self-raising flour

For the glaze

  • 100 g tawny Seville orange marmalade
  • juice of 1 orange
  • seeds from 6 cardamom pods

For the icing

  • 150 g icing sugar
  • orange juice


Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a 900 g loaf tin and line the base with nonstick baking paper.

To make the glaze, place all the ingredients in a pan and bring to the boil, then set the liquid aside to infuse.

Meanwhile, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the orange zest and then the marmalade. Gradually beat in the eggs a little at a time, then fold in the flour.

Spoon the mixture into the prepared tin and bake for 40–55 minutes, or until the loaf is pale golden and a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool in the tin for 15 minutes. When cold, lift out using a blunt knife and transfer to a wire rack.

To decorate, mix the icing sugar with a drop of orange juice and stir energetically until smooth. If too thick, add more juice.

Using a spoon or a plastic bag snipped at one corner, zigzag the icing over the loaf. Drizzle with the glaze and slice to serve.