Marmalade Cake Recipes

MARMALADE CAKE

Steps:

• Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
• Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
• Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
• Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
• Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
• Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
• Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
• Serve warm or at room temperature with yoghurt, cream or ice cream.

MARMALADE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
• Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
• Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
• Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
• Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

MARMALADE CAKE

Steps:

• For candied orange peel:
• Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
• Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
• For cake:
• Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
• Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
• Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
• Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

ORANGE MARMALADE CAKE

Steps:

• Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
• In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
• In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
• Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
• Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

MARMALADE LAYER CAKE - TO DIE FOR

Steps:

• Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
• Sift flour, baking soda and salt in a bowl.
• In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
• Beat in the eggs and vanilla.
• Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
• Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
• finally add in the remaining dry ingredients and beat until smooth.
• Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
• (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
• Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
• Let the layers cool completely in the pans.
• When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
• Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
• Invert the remaining layer and peel off the waxed paper.
• Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
• In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
• Add the sour cream a little at a time and whisk until spreading consistency.
• Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
• Chill for 2 hours at least and STAND BACK when you serve it!

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9 inch bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
• In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
• Add dry ingredients to the egg mixture,mix until well blended.
• Finally, stir in the walnuts and marmalade.
• Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched.
• Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

ORANGE MARMALADE CAKE

Steps:

• Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
• Place into a greased paper baking tin
• Bake at 160 fan for 40-45 minutes
• When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
• Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake