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Orange Marmalade Cake

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A soft, buttery orange cake enriched with marmalade for concentrated citrus flavor and a pleasant bittersweet edge. A warm marmalade glaze gives the moist cake a glossy, sticky orange finish.

Ingredients

  • All-purpose flour
  • Baking powder
  • Fine salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Orange marmalade, for the cake
  • Fresh orange zest
  • Fresh orange juice, for the cake
  • Whole milk or Greek yogurt
  • Vanilla extract
  • Orange marmalade, for the glaze
  • Fresh orange juice, for the glaze
  • Water, as needed for the glaze
  • Fresh orange zest, optional for serving
  • Candied orange peel, optional for serving
  • Powdered sugar, optional for serving
  • Crème fraîche or Greek yogurt, optional for serving
  • Toasted sliced almonds, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
  2. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl and set aside.
  3. Beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the bowl as needed.
  4. Mix in the orange marmalade, fresh orange zest, and vanilla extract until evenly incorporated.
  5. Gradually add the dry ingredients, alternating with the fresh orange juice and whole milk or Greek yogurt. Mix only until the batter is smooth and combined.
  6. Transfer the batter to the prepared pan and smooth the surface. Bake for 40 to 50 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Loosely cover the top with foil if it browns too quickly.
  7. While the cake is still warm, gently heat the orange marmalade and fresh orange juice for the glaze in a small saucepan. Stir until smooth and glossy, adding a small splash of water if needed to create a brushable consistency.
  8. Prick the warm cake lightly with a skewer and generously brush the marmalade glaze over the surface. Let the first coating absorb before applying another light layer.
  9. Allow the cake to cool before removing it from the pan. Garnish with optional fresh orange zest, candied orange peel, powdered sugar, or toasted sliced almonds and serve with crème fraîche or Greek yogurt if desired.

Notes

  • Use fine-cut sweet orange marmalade for a milder cake or thick-cut or Seville orange marmalade for a stronger bittersweet flavor.
  • A loaf pan can be used instead of a round pan, but the deeper cake will require additional baking time.
  • Avoid overmixing the batter after adding the flour to maintain a tender crumb.
  • For an orange-almond variation, replace part of the flour with almond flour and add sliced almonds.
  • For a chocolate-orange variation, fold dark chocolate chips or chopped dark chocolate into the batter.
  • Ground ginger, cinnamon, or cardamom can be added for a warmly spiced variation.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Bring refrigerated slices to room temperature before serving for a softer crumb and stronger orange aroma.
  • Individual slices can be wrapped tightly and frozen for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/orange-marmalade-cake/