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Desserts

Orange Marmalade Cake

A really good Seville orange marmalade – home-made with an intense bittersweet flavor plus decent chunks of peel, transforms a simple creamed sponge mixture into an old-fashioned treat. This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea.

The key is finding the right marmalade; it needs to be the thick-cut marmalade made with bitter oranges, which will be laden with big pieces of peel. Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature.

Ingredients;

  • 175g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 large eggs, at room temperature, beaten
  • 175g self-raising flour
  • ½ tsp baking powder
  • 3 tbsp chunky Seville orange marmalade
  • 2 tbsp full-fat or semi-skimmed milk
    For the toppings;
  • 3 tbsp chunky Seville orange marmalade
  • 100g icing sugar

Instructions;

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm round springform or deep cake tin and line the base with baking paper.
  2. In a large mixing bowl, beat the butter with a wooden spoon or electric mixer for 1 minute, or until creamy.
  3. Gradually beat in the sugar for 4-5 minutes until very light and fluffy.
  4. Add the eggs a little at a time, beating well after each addition; add 1 tablespoon of the flour with the last of the beaten egg.
  5. Sift the remaining flour, a pinch of salt and the baking powder into the bowl and gently fold into the egg mixture using a large metal spoon.
  6. Spoon the mixture into the prepared tin and spread it out evenly.
  7. Bake for 50-55 minutes, or until golden brown and firm to the touch.
  8. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn it out on to a wire rack.
  9. For the topping, gently warm the marmalade and brush it over the top of the warm cake. Leave to cool completely.
  10. Sift the icing sugar into a bowl, add 2 tablespoons of warm water and mix to a smooth, runny icing.
  11. Spoon the icing over the cake and let it run down the sides – the chunks of marmalade will stick up through the icing. Leave until set before cutting.
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