Orange Marmalade Cake

cream chocolate fruit cake sweet food dessert
Orange Marmalade Cake

This delicious cake filled with bits of candied orange peel is what you would love to take with afternoon tea.  To make it tasty and sweet, you just need to find the right marmalade. The marmalade needs to be made with bitter orange. And, that would be laced with big pieces of peel.  Alternately, you can use neon orange marmalade which is similar to jelly. Besides, if you are looking for right marmalade then go to supermarket and check it in the British brands lists. Remember, it would be better if you do not eat at all once.


215 grams coarse-cut orange marmalade (2/3 cup), divided
12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
3 large eggs, at room temperature
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest
2 tablespoons fresh orange juice
1/2 teaspoon grated orange zest
190 grams all-purpose flour (1 1/2 cups)
3 grams fine sea salt (3/4 teaspoon)
7 grams baking powder (1 1/2 teaspoons
30 grams confectioners’ sugar (4 tablespoons)
Heat it in oven up to 350 degrees. Before that, coarsely chop all extra chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.

In the bowl of an electric mixer, beat together sugar, lime zest, softened butter and orange zest until they turn out to be light and fluffy, and it would hardly take 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

Take a separate bowl, whisk together baking powder, salt, and flour. Try to dry ingredients into wet unless they are not combined.

Scrape batter into prepared pan. You should bake until the surface of cake is golden brown and insert a toothpick in the center emerges clean, for this you should allocate 50 to 55 minutes. Take back from oven and transfer pan to a wire rack. Afterwards, give it 10 minutes to cool; turn cake out of pan and place on rack right-side up. For catching the glaze, place a rimmed baking sheet under the rack.

Lastly, heat the remaining 1/3 cup marmalade in a small pot under low heat pressure until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter unless it gets smoother. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Make it cool completely before eating or slicing.

Yield:  8 servings
Total Time :   1 1/2 hours


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