Marmalade, Cardamon and Pistachio Drizzle Cake

It’s marmalade time and the Seville oranges are already with us in the shops.  There is already a recipe for Seville Orange Marmalade  on this site if you feel the want to make some!  I thought it would be a good time to put on a recipe or two showing things to do with your marmalade other than spreading it on toast or making marmalade sandwiches! I made a start last year with Breakfast Martini  Mind you As I didn’t get any further with my marmalade alternatives it was obviously a bit more potent than I thought

This recipe is essentially a marmalade version of lemon drizzle cake and is full of the middle eastern flavours of pistachio and cardamon and orange blossom water    It is taken from the book Marmalade: A Bittersweet Cookbook by Sandra Randell and  I have taken the liberty of tweaking it a very little bit   It is absolutely delicious, quick to make as it uses the all in one method and it is as easy to have a slice with a cup of coffee or tea or to serve with whipped cream/icecream for a pudding.  It is buttery, tangy, spicy and warming all at the same time and it transports easily should you be asked to bring a cake for anything or just need a slice for a packed lunch or picnic

Paddington would approve!


Ingredients (serves 8-10)

For the loaf

  • 150g soft butter (or margarine)
  • 125g caster sugar
  • 150g pistachio kernels, unsalted
  • 50g whole blanched almonds
  • 8 green cardamon pods
  • 3 eggs (or flax eggs)
  • 100g self raising flour
  • 1tsp baking powder
  • 2tsp orange blossom water
  • 2tbsp marmalade

For the glaze

  • 3tbsp marmalade
  • 50g caster sugar
  • juice of a lemon
  • 1tsp orange blossom water


  1. Heat oven to 170c fan
  2. Butter and line a 2lb loaf tin
  3. Reserving a few pistachios for topping, blitz both nuts in a food processor till a fine rubble
  4. Remove the husks from the cardamon pods and grind the seeds to a powder in a pestle and mortar
  5. Put cardamon, chopped nuts and the remaining ingredients into a bowl and beat well until combined
  6. Pour into prepared loaf tin and smooth top
  7. Bake for an hour, checking half way through to see if it needs covering to stop it going too brown
  8. When cooked remove from one and put tin on cooling rack
  9. Combine all the ingredients for glaze over a gentle heat
  10. Pierce loaf with skewer and pour over glaze, scattering over a few of the reserved pistachios which have been roughly chopped
  11. Allow to cool completely before slicing and devouring


1 Comment

  1. Ok Rosie– this looks super delicious! Orange marmalade is my favorite jam. Love the crunchiness of the nuts and the soaking glaze at the end!! and and little P.S. We lived in Seville for 4 years when our kids were small and there were orange trees along the streets, but we weren’t allowed to pick them because city workers harvested them to make marmalade! You are an amazing baker! thanks for the recipe! hugs hugs!

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