Somebody take this sticky orange marmalade cake away from me! It is so goooood. Like the way Jim Carrey say it in Bruce Almighty: it’s goooood. It is simply gorgeous and tender, with just a hint of spice and almonds. My hands and mouth seem to have gotten a life of their own! Yes, I’m eating as I type. The next thing I will do after writing this up, is putting my weighing scale away for a week.
I’ve used yogurt to give the cake a soft yet rich texture, and I’ve used all-spice powder to make it warm, and I’ve used almonds as well, because almonds pair so well with oranges (learn how make you own batch of blanched almonds at home here). And the marmalade? Well, the better the quality of your orange marmalade, the better your cake turns out. Get the ones that have the rind in them — big bits that you can see — as that’s what make a marmalade, a marmalade: the rind. Seville orange marmalade are the best, but if you don’t have them on hand or can’t find them in the sores any other kind will do. Or, you could attempt this homemade orange marmalade recipe — there’s nothing like homemade marmalade!
I’ve made this marmalade with Valencia oranges, as I was not able to find Seville oranges. I used it to make this sticky orange marmalade cake. The first time I tried a sticky orange marmalade cake, I used Seville orange marmalade that a friend got from Munich. That jar was sitting in the fridge for so long that it had crystallised. I poured in a little water and heated it in the microwave over a few short bursts and I was able to get the marmalade consistency. So, yeah, both cakes were goooood; it doesn’t matter what marmalade you use — what matters is the quality of your marmalade.
Your house fills with that lovely citrusy fragrance, and the spice and almonds accentuate that to give your house an intoxicating fragrance. Perfect for a time when you have guests coming over. This sticky orange marmalade cake is so refreshing and light, yet rich and moist — perfect for tea time, or coffee. You could also eat it with candied orange peel, or a dollop of crème fraîche, or whipped cream. Don’t skip the glaze though, as the glaze ensures you get to taste the marmalade — like a jammy cake. The Scotch in the glaze is optional, though. Ready to make it? Let me know how it turned out, okay?
- 200 g (2 cups) sifted cake flour (sift the flour into the cup)
- 2 teaspoons baking powder
- 60 g (1/2 cup) ground almonds (blanched)
- 1 teaspoon all-spice powder
- 1/2 teaspoon salt
- 180 g (12 tablespoons) unsalted butter (at room temperature)
- 200 g 1 cup caster sugar
- 2 eggs
- 240 g (1 cup) yogurt or curds
- 6 tablespoons orange marmalade
- The zest of 1 big orange
- The juice of 1 big orange
- 5 tablespoons orange marmalade
- A little warm water
- 1 tablespoon Scotch optional
Pre-heat the oven to 175ºC (347ºF).
Add the cake flour, baking powder, ground almonds and salt to a bowl and whisk for 30 seconds.
In a big bowl, beat the butter and sugar until it’s light and fluffy.
Add the eggs one by one, and beat for 20 seconds after each addition.
Add the yogurt and beat for a further 20 seconds.
The, add the orange marmalade, the zest and the juice and beat it just a little.
Fold in the dry ingredients.
Pour the batter into a prepared cake pan (see Notes) and bake for 45 minutes, or until a skewer comes out clean. The cake should shrink from the pan after you have removed it from the oven.
Let the sticky orange marmalade cake sit out for 10 minutes before you transfer it to a serving plate.
Prick the cake with a skewer or knife randomly.
Prepare the glaze by adding warm water to the orange marmalade and whisking it until well blended. Add Scotch if you wish.
Spoon it over the warm cake, and let it rest a while before you devour it.
Equipment: One 23-cm (9-inch) cake pan, greased with butter, lined with parchment, and dusted with flour.
Storage: When stored in an airtight container, the cake lasts for four days.
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