Orange marmalade full without me in the spoon

Orange marmalade and coconut squares

I know what most of you are thinking ! Why marmalade ?! … Yes I never liked it either,as a child. Would’ve never thought in a million years that would change , but it has !  My tastebuds have done a fair bit of growing up too. Alongside the sweet I enjoy a bite of the bitter. My dad always liked orange marmalade , that’s how I got to taste it as a child. You have to admit though , it looks beautiful. Like blobs of soft glass with flecks the colour of a glorious sun rise ,it demands a lick !

But I agree , it is an accquired taste , not really everyone’s cup of tea ! That’s why when I was gifted this beautiful bottle of the famous Seville orange marmalade, I put it away inside my ‘condiments and others’ cabinet before I figured out what to do with it…Because I knew I couldn’t very well eat up that whole quantity all by myself . Well ! I promptly forgot about it until today and who should remind me but my hungry snack monster who is forever on a food hunt instead of studying for his exams !!!!

I must let you in on the plan by which he got me to discover this forgotten bottle. You’d think he would’ve walked up to me and ask me to make him something…..must’ve figured by now what works and what doesn’t , so we followed an alternate route. when I entered my kitchen intent on making one of my favourite salads for lunch ,my eyes spied two bottles neatly lined up , one lemon curd and the other our gleaming orange marmalade.

I’m a big sucker for anything with a citrus bite during summer. More than just eating it , I love it when the fresh aromas waft in my kitchen ,truly feels like I can deal with the summer heat better that way ! Anyway , the recipe for my mother’s coconut squares popped into my head after heaven only knows how long ! I was overjoyed because the person who thoughtfully sent me this preserve is an absolute darling and I thought of her the whole time !

Not only did I have the time to make it but I was excited at using this lovely orange marmalade in a way that was befitting of it…. not to mention the joy of surprising my husband unexpectedly with a treat 😉


Orange marmalade squares with coconut through the frame

So , I got down to it right away…yes made my salad too ! The brat wandered in and let me in on his little plan. I was completely gobsmacked at  how well he knew me ! In his glee he wanted to taste it right away, before lunch but his luck didn’t stretch that far….Today !  😀 .

I just had to post this recipe because I was so happy having made it and more so that it turned out all warm and toasty with the marmalade poking out it’s sun kissed orange strands as if it was directed to do so!


Orange marmalade suares focus on plate alone

The coconuty topping lends the crunch and sweetness to offset the bitter after taste of the marmalade. This is a recipe which uses white sugar for the simple reason that I couldn’t quite get the combo of jaggery and marmalade together in my head…didn’t sound that great. The men in my life did complete justice to my impromptu morning baking. They both resisted seconds promising to indulge themselves extra at dinner time !


Orange marmalade squares in pan close up

After all that high praise , it was time for the camera to come out. The sun helped elevate the sandwiched bursts of radiance to a higher level . I hope you reach for that bottle of marmalade after reading this post….if you don’t have any , Fab India sells them at all their outlets. Do let me in on what you think of this recipe. If you’re sharing it or adding it to your own page ,do add a link back to Pink Lemon Tree.


29Cu 100%

Until next time…happy baking !

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  • 1. Make sure you have the best Seville orange marmalade that you can lay your hands on , this recipe demands it !
  • 2. Grease the baking dish evenly with a brush and set it aside covered.
  • 3. Pre-heat your oven to medium hot , about 175 degrees C , you know your oven best !
  • 4. In one bowl , sift both the flours and set it aside.
  • 5. In the other bowl, add the butter , 1 egg , 1/2 tsp cinnamon powder and 1/2 C castor sugar. Beat well until light and fluffy.
  • 6. Set your whisk / mixer aside and add in the sifted flours a little at a time.
  • 7. Use a large spoon or spatula to gently fold the flour through the butter mixture.
  • 8. Once all the flour has been incorporated , cover the batter and set aside.
  • 9. If the marmalade is quite stiff ,it's a good idea to soften it a bit by putting it in a bowl and leaving it for 5 mts in a bowl of hot water...microwaving for 20 seconds could be your second option.
  • 10. Spread the batter evenly on the greased baking tray. If it fails to spread properly feel free to smoothen it out with the tips of your fingers.
  • 11. Once the base is covered , dollop the marmalade over the top and spread gently with a spoon or spatula.
  • 12. Set it aside.
  • 13. The last bowl is for mixing the topping. Add the grated coconut, 1/3 C castor sugar, 1/2 tsp cinnamon powder and 1 egg and mix well together.
  • 14. The topping must then be carefully settled on the top of the marmalade by pushing it delicately with a spoon.
  • 15. Place the dish in the pre-heated oven and bake until the top is golden and the marmalade forms amber coloured edges on the sides of the pan along with the golden base..about 30 to 40 minutes approximately.
  • 16. Let cool slightly. Slice when still warm and serve.... my son says it tastes like pie !

About Chef

Shanthini Rajkumar

Hello ☺ ! Welcome to Pink lemon tree. A suggestion that has turned into an immensely satisfying connect with foodies from near and far. Best described as a foodie mom ...