Marrow cake

Categories: CAKEY BAKEY and RECIPES.

This is slightly more indulgent than usual, we actually use sugar and fat but that’s OK, now and again. The marrow makes this sponge uber moist and delicious. WARNING – it’s very moreish 🙂

Marrow cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Cakey bakey
Servings 9 generous slices


  • 2 medium eggs
  • 300 g marrow peeled and coarsley grated
  • 150 g wholemeal self raising flour
  • 150 g self raising flour
  • 75 g hazelnuts chopped finely
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 100 g vitalite dairy free spread (coconut)
  • 1/2 tsp vanilla extract
  • 100 g caster sugar


  • Line a 2lb loaf tin with a liner. Preheat oven to 180C/gas 4
  • In one bowl, mix together all the first lot of ingredients (the wet ones – eggs, butter, courgettes & vanilla, plus the sugar) and in another bigger bowl, mix together the second lot of ingredients (the dry ones – flour, nuts, cinnamon, baking powder).
  • Gradually mix the wet mixture into the dry until it forms a wet dough. Pour into the greased loaf tin and place in the pre-heated oven for about an hour – until golden brown on top and cooked throughout (check with a cake tester).
  • Allow to cool in the tin.


Marrow cake cuppa
Nutrition Info per slice (9):
289 Kcal, 7g Protein, 35g Carbs, 13g Fat, 2g fiber