Mum's easy marmalade shortcake

Nici Wickes shares her mum's marmalade shortcake recipe. It's a delicious change from your normal sweet jam shortcake as it has a tang to it – and it’s very more-ish with a cup of tea or coffee

By Nici Wickes
  • 20 mins preparation
  • 25 mins cooking
  • Makes 24 piece
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 125 gram butter
  • 125 gram sugar
  • 1 egg
  • 175 gram flour
  • 1 teaspoon baking powder
  • 3/4 cup marmalade (see recipe tip)
  • 1/4 cup extra flour
  • 1/2 cup blanched almonds


  • 1
    Preheat oven to 180°C fan bake. Line a Swiss roll tin with baking paper.
  • 2
    Cream the butter and sugar until pale and creamy. Add the egg and beat again until well mixed. Sift in the flour and baking powder, then mix well.
  • 3
    Spoon out two-thirds of the mixture into the prepared tin and spread evenly, pressing it into the tin.
  • 4
    Pour or spoon over the marmalade and spread until it covers the base.
  • 5
    Flour your hands and roll spoonfuls of the remaining mixture into lengths and arrange in a lattice-like pattern over the marmalade. Scatter the almonds over the top and bake for 20-25 minutes or until golden.
  • 6
    Slice when cold and enjoy!


  • This cake is a good way to use up last season’s marmalade before you make a new batch. - Warm the marmalade to make it easier to spread. - Use fan-assisted bottom bake, which turns off the top oven element, if you have it. Marmalade contains a lot of sugar and burns easily when it gets too hot.

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