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This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.
Candied Orange Peel
- 2 navel oranges, scrubbed
- 1/2 vanilla bean, split lengthwise
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 1/2 cup Grand Marnier or other orange-flavored liqueur
- 3/4 cup (packed) light brown sugar
- 1/2 cup fresh orange juice
- 3 tablespoons (heaping) orange marmalade
- 2 tablespoons finely grated orange zest
- 1/4 cup whole milk or half-and-half
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.
Preheat oven to 350°. 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 Tbsp. 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.
Nutritional ContentOne serving contains: Calories (kcal) 480 Fat (g) 15 Saturated Fat (g) 9 Cholesterol (mg) 90 Carbohydrates (g) 79 Dietary Fiber (g) 2 Total Sugars (g) 51 Protein (g) 5 Sodium (mg) 210Reviews Section
- vegetable oil, for greasing
- 100g/3½ oz self-raising flour
- 50g/1¾ oz butter, softened
- 50g/1¾ oz caster sugar
- ½ tsp mixed spice
- 1 tbsp marmalade
- 1 tbsp orange juice
- 2 tbsp raisins
- 1-2 tbsp milk
- 1 tbsp demerara sugar
Preheat the oven to 180C/350F/Gas 4. Grease and line a loaf tin.
Put the flour and butter into bowl and rub together until the mixture resembles breadcrumbs. Stir in the caster sugar and mixed spice.
Mix the marmalade, orange juice, raisins and one tablespoon of milk together in a separate bowl.
Stir the marmalade mixture into the flour mixture, then spoon into the loaf tin. Sprinkle over the demerara sugar.
Bake for 30-35 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean.
Marmalade Cake - Recipes
Traditional Scottish Recipes
- Marmalade Cake
Mrs Janet Keiller made marmalade for the first time in Dundee in 1797 when her husband bought a cargo of oranges that were going cheap, after a Spanish ship had been forced into the harbour in a storm. So it is not surprising that marmalade features in a number of Scottish recipes. Here is one for a marmalade cake.
Ingredients (with US conversions in brackets):
8 oz self-raising flour (One cup all-purpose flour with baking powder)
2 beaten eggs
3 oz caster sugar (Three rounded tablespoons granulated sugar)
4 oz margarine (4 rounded tablespoons)
1 drop vanilla essence (vanilla extract)
2 tablespoons orange marmalade
1 teaspoon orange rind, finely grated
2 tablespoons milk
Pinch of salt
Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine breadcrumbs. Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and vanilla. Mix well to achieve the consistency of thick batter. Grease a 6 inch round cake tin and bake in the centre of a pre-heated oven at 350F/175C/Gas Mark 4 for around one hour and twenty minutes until golden brown. If you have one, you can check with a skewer until it comes out clean. Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before you turn out on a wire rack to cool.
Hints & Tips
A loaf cake is really all about the flavour, and not the decoration. Don’t spend ages worrying about the looks, and that this cake doesn’t look like an entry for the village fete best decorated cake competition just enjoy the taste.
It’s best to wait a while before pouring the marmalade drizzle on top. The cake should be warm enough to absorb the drizzle, but not so hot that it gets all runny and runs off.
When you make the drizzle, mix the icing sugar and water first and then add the marmalade. If you try the other way round, you will never get rid of the lumps of icing sugar.
This is a cake to enjoy at any time of day. It works really well as a pudding or dessert at the end of a meal, served with cream. For a real touch of luxury, stir a little marmalade through the cream. Or for a absolutely traditional British moment, a slice at tea-time, with a mug of tea (from a proper pot) really hits the mark. Taking a few quite moments with a cup of tea and slice of cake is a great way to relax.
To make this easy orange poke cake, first you’ll need a boxed cake mix. I used white cake mix, but you could also use vanilla.
You will also need the ingredients called for on the box to make up the cake. Usually eggs (or just egg whites for white cake), water, and oil. Mix and bake for a 9吉-inch pan according to the directions on the box.
Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.
In a bowl, sift the flour, baking soda, and salt. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
To Make the Orange Syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.
To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
To Make the Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.
To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.
Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time.
In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency.
Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.
Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets.
Preheat the oven to 180°C/350°F/gas 4. Put the soft butter into a mixing bowl and beat with a wooden spoon or electric mixer for 1 minute or until creamy. Gradually beat in the sugar, then continue beating until the mixture becomes paler and fluffy.
Gradually add the eggs, beating well after each addition add a tablespoon of the flour with the last portion of egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined add the marmalade and milk and stir in.
Spoon the mixture into the prepared tin and spread evenly. Bake for 50 to 55 minutes or until a good golden brown and firm to the touch. Run a round-bladed knife around the inside of the tin to loosen the cake, then carefully turn out onto a wire rack. Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.
Sift the icing sugar into a bowl, add the warm water and mix to a smooth, runny icing using a wooden spoon. 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. Store in an airtight container and eat within 5 days.
125g butter, plus extra for greasing
1. Heat your oven to 160ºC and line a 20cm square cake tin.
2. Combine the marmalade and butter in a small saucepan and heat until the butter is just melted. Set aside to cool slightly.
3. In the bowl of a stand mixer combine the egg yolks and sugar, beating until pale and fluffy. Add a tablespoon of cold water and the melted butter and marmalade mixture and whisk to combine.
4. Add the flour with the mixer set to a slow speed, and when it is incorporated add the milk a little a time until the mixture is smooth.
5. Separately whip the egg whites to firm peaks and add the vinegar, whisking to combine. Fold half the egg whites into the batter mixture until combined, then fold in the remaining egg white. Transfer to the cake tin and bake for 45 minutes or until the top is brown and the edges are well set. The cake should still be very wobbly in the centre.
6. Cool to room temperature in the tin, then chill in the fridge for 2 hours.
Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.
In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined do not over beat.
Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.
When I was a child, I was scared of orange marmalade. Unlike the super sweet grape and strawberry jam to which my tastebuds had grown accustomed, the peel in orange marmalade was always way too bitter for my tastes. Then, when I was a teen, a friend of mine brought some delicious muffins to Nutcracker rehearsal, and after first proclaiming loudly that there was &ldquono way I&rsquom going to eat those fat-and-calorie-laden things when I have to get onstage in an Arabian Princess costume in less than three weeks!&rdquo I took one whiff of the suckers&hellipand I wound up scarfing down four of them. And the Nutcracker has never been jigglier.
I never forgot those muffins. They were delightfully light and moist, and were iced with a thin, creamy glaze containing, it would turn out, orange marmalade.
A couple of years ago, I came across a recipe in a magazine (Bon Apetit or Gourmet, I think) for a pound cake with an orange marmalade glaze drizzled over the top. Immediately, the lightbulb went on and I remembered The Muffins. The Nutcracker Muffins. The Arabian Princess Gut-Jiggle Muffins with the delightful marmalade icing. The magazine pound cake contained plain yogurt, and while I&rsquod never been much of a yogurt person, my mother had visited recently and had left behind a great big container of the stuff. I made the cake that day and loved it, and have regularly used plain yogurt in my baking ever since.
Slowly, over time, I created my own version, based on the magazine recipe but tweaked in several ways to most closely resemble my ballet friend&rsquos famous marmalade muffins. In my opinion, the yogurt is what makes the cake wonderful: it&rsquos moist, light, spongy and delicious. And the orange marmalade icing (which also contains yogurt) just takes it over the top. If you&rsquove been scared of orange marmalade your whole life, you don&rsquot have to be afraid anymore.