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Fred’s Paddington cake

A wonderful bake that even a bear would be proud of!

Best served warm with spoonful’s of marmalade and Rodda’s Cornish clotted cream this cake from Fred and Butter is a perfect bake.

ingredients 11 ingredients
Prep Cooking
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  • 2 large oranges (Fred used blood oranges)
  • 1 unwaxed lemon
  • 3 eggs
  • 125g soft brown sugar
  • 75g ground almonds
  • 50g plain flour
  • 1tsp baking powder
  • pinch of salt
  • 2 handfuls of flaked almonds
  • 2 tbsp marmalade for glaze
  • 227g Rodda's clotted cream


  1. Place the oranges and lemon in a pan of boiling water and gently simmer for 1 – 1.5 hours, until they are soft.
  2. Remove from pan, allow to cool enough that you can handle them, then rip open, remove any pips, then put everything into a blender, skin and all!
  3. Blend into a smooth pulp.
  4. Measure out approximately 200g of the pulp. Save any leftover in a jar in the fridge, it should keep for about a week.
  5. Preheat the oven to 180 degrees. Line a 2lb loaf tin with parchment paper. Or you can grease with butter and then scatter sugar to coat the inside of the tin.
  6. In a large mixing bowl whisk the eggs and brown sugar until light and fluffy.
  7. In a medium bowl, whisk together all the step 3 dry ingredients.
  8. Add the orange pulp to the egg mixture and whisk to combine.
  9. Add the dry ingredients to the mixing bowl and whisk to combine.
  10. Pour into your lined/coated loaf tin.
  11. Sprinkle flaked almonds on the top.
  12. Bake for 30-40 minutes until golden brown and when a skewer is inserted it comes out clean. Leave to rest for a few minutes.
  13. Meanwhile gently heat the marmalade in a small saucepan to loosen it. Pour and spread over the top of the cake. Leave to cool completely before removing from the tin and slicing.
  14. Slice and ideally serve with a generous dollop of clotted cream!
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