Marmalade Cake
A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.
Marmalade Cake
A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.
Cooking Instructions
- 1
Preheat oven to 150 C/ 300°F
- 2
Butter and line 2* 8 inch cake pans with baking parchmemt
- 3
In a stand mixer bowl or with an electric hand mixer, beat the oil, eggs and sugars until light and fluffy
- 4
Sift in the cinnamin, nutmeg, baking soda and flour, and mix in with a metal spoon until muxture looks smooth.
- 5
Add the other cake ingredients and mix well.
- 6
Divide mixture between the two pans.
- 7
Bake both cakes on the middle shelf for 30-35 minutes.
- 8
To make the syrup, put the juice, sugar and marmalade in a small saucepan, simmer until all melted, then take off the heat, but keep warm.
- 9
Set up a wire rack with something laid underneath it to catch any spilled syrup (kitchen paper or a cloth)
- 10
Take cakes out of the oven and while still wsrm use a skewer to poke holes all over both cakes, then spoon the syrup over the two cakes.
- 11
Allow cakes to cool completely
- 12
To make the frosting, beat the butter until fluffy, add the zest and juice, the marmalade and mix in.
- 13
Mix in the confectioner's sugar. If it splits, don't panic, just keep beating it for a few minutes until it comes back together
- 14
Place the first cake top down on a serving plate or cake dish.
- 15
Spread the reserved marmalade over the base, then spread on the filling (I had enough frosting to do the top of the cake aswell, but if you don't, you can just decorate the top with some orange zest or candied orange peel).
- 16
Place the second cake on top, as usual.
- 17
If you can, try keeping this cake for a few days as apparently it only gets better! :)
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