I really shouldn’t turn the oven on in this heat, but this marmalade cake called out to me and I wanted to share it with you. On went the air conditioner and oven, and out came this treat.
(watch the recipe video below)
I made a topping for this one and while it’s very good, if I have to choose, I opt for no topping since the cake has marmalade in it and is just right for tea. I also use coarse-cut marmalade which I find has a stronger flavor so keep that in mind as well. But do use the coarse-cut marmalade for the cake (I prefer Duerr’s )–you won’t regret it! P.S. I always serve slice warm so that’s my suggestion for you!
- 1 cup flour
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter
- ⅓ cup sugar
- 3 tsp. orange zest
- 2 eggs, lightly beaten
- 3 Tbsp. thick cut orange marmalade ( I use Duerr's )
- 2 Tbsp. milk
- ½ tsp. vanilla
- OPTIONAL: For the topping: 2 Tbsp. marmalade, 2 Tbsp. freshly squeezed orange juice, 1 tsp. orange zest
- Preheat the oven to 350°. Spray a 1 lb. loaf tin with Baker's Joy (or grease and flour lightly). Sift the flour, baking powder, and salt into a bowl. Cut butter into the flour mix ( I simply use a fork) until it resembles coarse crumbs. Add the sugar and orange zest. Stir in lightly beaten eggs, marmalade, milk and vanilla just until incorporated. Pour batter into loaf pan. Bake for about 40 minutes or until a toothpick inserted in center comes out clean. Cool 5 to 10 minutes and remove from pan. OPTIONAL: Make marmalade as instructed below and pour over warm loaf.
- Marmalade topping: Place topping ingredients in a small bowl. Microwave for about 20 seconds or until you're able to easily whisk ingredients together. Pour over cake.
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