- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
This moist, fragrant cake is a favourite for tea. If you can keep from eating it the first day, it is best on the second or third day, toasted and spread with marmalade and butter.
Essex, England, UK
3 people made this
IngredientsMakes: 1 (23cm) orange cake
- 6 large eggs, at room temperature
- 450g whole unwaxed oranges (2 to 3 medium oranges), preferably organic
- 200g caster sugar
- 1 tablespoon chopped fresh root ginger
- 190g ground almonds, toasted (see footnote)
- 1 1/2 tablespoons plain flour
- 2 teaspoons cornflour
- 1 teaspoon baking powder
- marmalade (optional)
MethodPrep:30min ›Cook:2hr30min ›Ready in:3hr
- Set your eggs out to come to room temperature. Don't skip this step! Eggs don't fluff up well when cold.
- Place whole oranges in a large saucepan. Cover with water and bring to the boil over a high heat. Turn down the heat, cover, and simmer for 1 1/2 hours.
- While the oranges simmer, put chopped ginger and about 1/4 of the caster sugar in a food processor and process into a paste. If you don't have a food processor, a liquidiser will do.
- Sift together the ground almonds, flour, cornflour and baking powder.
- When the oranges are done simmering, drain well then cut into quarters. Remove and discard pips.
- While the oranges are cooling, turn the oven to 190 C / Gas 5.
- Whisk the eggs and the remaining sugar together with a hand mixer or a stand mixer, preferably with a whisk attachment. Beat them for 10 to 12 minutes, until lemon-colored and fluffy. The mixture should fall in a 'ribbon' from a spoon.
- After the oranges are cool, add them to the food processor with the ginger-sugar paste. Process until smooth.
- Into the egg mixture, fold about 1/3 of the orange mixture from the food processor. Sprinkle about 1/3 of the almond mixture over the top and fold in gently. Repeat, folding the orange and the almond into the egg mixture alternately, until you have combined everything.
- Grease a 23cm springform cake tin. Lay a circle of baking parchment on the bottom. Grease the top of the parchment. Pour the cake mixture into the prepared tin. Tap the tin on the counter firmly several times.
- Bake for 55 to 60 minutes or until the cake springs back when gently pressed with a finger. The cake will look dark on the outside. This is normal, not a sign that it is burnt.
- Cool in the tin on a rack for 10 minutes, then remove from the tin to finish cooling completely before eating. If you like a sweeter cake, you can glaze with marmalade while still warm. Alternatively, sprinkle with icing sugar before serving, if you like.
To toast ground almonds: Place in a baking tray and toast in the middle of an oven at 180 C / Gas 4 for 5 to 10 minutes, stirring after 5 minutes. The almonds should be golden brown and smell toasty and fragrant.
Gluten free tip
This is easily made gluten free by substituting cornflour or other gluten free flours. Bes sure to check that the baking powder is 100% gluten free as well.
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Reviews in English (0)
1. Preheat the oven to 180C. 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.
2. 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 the 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.
3. Spoon the mixture into the prepared tin and spread evenly. Bake for 50 to 55 minutes until 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.
4. 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.
I followed the recipe to the letter including sifting the dry ingredients twice and it turned out exceptionally well. It is very moist and makes a delicious dessert. If I would add anything to it, it would more orange marmalade between layers. Perhaps I would use a jar and one fourth.
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Orange Marmalade Cake
1. Oven temperature: 350 degrees F For one Bundt cake, 10 to 12 servings, you will need: Vanilla wafer crumbs Sliced oranges, for garnish Caramel Frosting: Combine 3/4 cup light brown sugar, 1/4 cup whipping cream, 2 teaspoons dark corn syrup, and a pinch of salt in a saucepan.
2. Add 2 tablespoons butter. Bring to a boil. Boil until syrup reaches 234 degrees F on a candy thermometer or until a drop in cold water forms a soft ball.
3. Beat until cooled and creamy. Preparation: 1.
4. In the large bowl of an electric mixer, combine the flour, sugar, cinnamon, baking powder, soda, salt, cloves, nutmeg, butter, marmalade, eggs, milk, lemon juice and nuts.
5. 2. Blend at low speed, scraping the bowl. Increase speed to medium and beat for 2 minutes.
6. 3. Butter an 8 1/2-inch (10-cup) tube type pan.
7. Dust with vanilla wafer crumbs. 4. Pour batter into the prepared pan.
8. 5. Bake at 350 degrees F for 55 minutes or just until a skewer inserted in the center comes out clean.
9. 6. Remove from the oven. Cool 5 minutes. 7. Turn out of pan and finish cooling on a rack.
10. 8. Glaze with Caramel Frosting and garnish with sliced fruit.
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Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.
In the bowl of an electric mixer, beat together softened butter, sugar about 5 minutes. Beat in eggs, one at a time, until incorporated. Then, beat in Cardamom knows Zest jam 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.
Orange Marmalade Almond Cake
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This is a wonderfully moist cake with lots of orange flavor, thanks to orange zest, orange juice, and orange marmalade. Don’t be concerned if you do not care for marmalade on its own it disappears into the cake, leaving no bitterness but adding another layer of flavor. The orange flower water in the glaze is optional, but adds yet one more layer of orange, and a bit of mystery.
Store the cake at room temperature, tightly covered with plastic wrap or foil. It will keep well for several days.
Almond Cake with Orange Marmalade
Preheat oven to 350°F. Grease a 9-inch round cake pan, and line the bottom with parchment paper grease parchment. Dust pan with 2 tablespoons of the almond flour. Sprinkle the toasted almonds evenly into bottom of pan.
Place almond paste, sugar, and butter in the bowl of a heavy-duty electric stand mixer fitted with a paddle attachment, and beat on low speed until combined. Increase to medium, and beat until smooth, about 3 minutes.
Add orange zest, 2 tablespoons of the orange juice, liqueur, almond extract, and remaining 1/2 cup of the almond flour beat on medium speed until smooth, about 1 minute. Lightly whisk eggs add to almond mixture.
Sift together cake flour, baking powder, and sea salt in a large bowl.
Gently fold almond mixture into flour mixture in 3 parts to combine. The batter will be smooth, but sticky and dense.
Using an offset spatula, spread batter in prepared pan. Tap pan on counter to release any air bubbles. Bake in preheated oven until golden brown and a skewer inserted in center comes out clean, 25 to 30 minutes.
Cool cake in pan on a wire rack 10 minutes. Stir together orange marmalade and remaining 1 tablespoon orange juice in a small microwavable bowl. Microwave on HIGH until warm, about 15 seconds.
While cake is still warm, run a spatula or butter knife along the edge of the cake to loosen it from the pan. Remove cake from the pan by flipping it over onto a cake plate. Discard parchment. Spread the orange marmalade mixture on top of the cake, letting it spill over the sides. Serve with Orange Blossom Mascarpone Cream.
Recipes from the Mitford Kitchen
Preheat the oven to 350°F. Lightly grease a large baking dish and set aside. Combine the brown sugar and molasses in small saucepan and melt over low heat. Remove from the heat, add the bourbon, orange juice, mustard, and cloves, and mix well.
Remove the skin and fat from the ham and place in the baking dish. Make 1/4-inch cuts in the ham in a diamond pattern. Pour the glaze over the ham.
Bake for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest portion of the ham registers 140°F, basting every 15 minutes with the glaze.
Remove the ham from the oven and cool in the pan. Remove from the pan and refrigerate. Pour the pan drippings into a bowl and refrigerate.
When ready to serve the ham, remove the fat from the top of the drippings, remove the whole cloves, warm it up, and serve it with the ham.
Puny's Potato Salad
7 medium russet potatoes
1 tablespoon plus 1 1/4 teaspoons salt
2 tablespoons bacon drippings
4 medium hard-cooked eggs, mashed
2 tablespoons red onions, chopped
1/2 cup thinly sliced celery
1 3/4 cups Hellman's mayonnaise
2 teaspoons yellow mustard
2 tablespoons sour cream
2 1/2 teaspoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
6 slices cooked bacon, crumbled
Parshley flakes, for garnish
Paprika, for garnish
Peel and cube the potatoes. Place the potatoes in a large saucepan, and add water to cover along with 1 tablespoon salt. Bring to a boil over high heat, reduce the heat, cover, and simmer until the potatoes are just tender. Drain the potatoes in a colander. Add the bacon drippings and shake the colander to coat. Cover loosely and let the potatoes cool completely.
In a large bowl, combine the potatoes, mashed eggs, red onions, and celery. In a separate bowl, combine the mayonnaise, mustard, sour cream, and vinegar and stir it into the potatoes. Add 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Just before serving, adjust the seasonings with salt and pepper. Garnish the salad with the crumbled bacon, parsley flakes, and paprika.
Esther's Orange Marmalade Cake
For the cake
1 cup unsalted butter, softened, more for greasing the pans
3 1/4 cups cake flour, more for dusting the pans
1 tablespoon baking powder
1 teaspoon salt
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
For the orange syrup
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
For the filling
1 (12-ounce) jar orange marmalade
For the frosting
1 cup heavy cream, chilled
4 tablespoons granulated sugar
1 cup sour cream, chilled
The cake. Preheat the oven to 350°F. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lighly butter and flour the paper, shaking out the excess.
Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute. In a small bowl, combine the orange zest, vanilla, and buttermilk. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
The orange syrup. In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
The filling. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
The frosting. In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
To assemble the cake. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
Chill for at least 2 hours before serving.
Excerpted from Jan Karon's Mitford Cookbook and Kitchen Reader © 2004 by Jan Karon. Used by permission of Viking Books.
Orange Butter Frosting
Sift the confectioners' sugar into a mixing bowl.
Add the 4 tablespoons of softened butter, 1/2 teaspoon of vanilla extract, a pinch of salt, and 3 tablespoons of orange juice.
Beat with an electric mixer until smooth.
Add more orange juice, 1 to 2 teaspoons at a time, until the desired spreading consistency is reached.
*Beat in approximately one-third of the flour mixture, one-half orange juice, another one-third of the flour mixture, the remaining orange juice, and then the last one-third of the flour mixture.