Marmalade cake

Marmalade cake

Scotland

By
From
80 Cakes Around the World
Makes
small loaf
Photographer
Jean Cazals

In 1797 the Keiller marmalade factory in Dundee adapted an existing recipe for marmalade by adding the characteristic shreds of orange peel, and so commercial marmalade was horn. Marmalade cakes are enjoyed to this day in Scotland and many versions exist. I like to decorate mine with an assortment of oranges. If blood oranges are in season, they look attractive; otherwise navel oranges work just as well, as they slice neatly and don't contain pips. You can also use kumquats. If you live in the USA, Cara Cara oranges would make a nice twist to the finish too.

Ingredients

Quantity Ingredient
250g self-raising flour
A pinch salt
125g unsalted butter, diced
125g caster sugar
1 large orange, grated zest
2 large eggs, lightly beaten
2 tablespoons orange marmalade
2 tablespoons milk
a few drops vanilla extract

Orange syrup

Quantity Ingredient
2 oranges, juiced and grated zest
4 tablespoons icing sugar

To decorate

Quantity Ingredient
100g caster sugar
75ml water
1-2 large blood oranges or navel oranges, peeled and thickly sliced
4 tablespoons thick-cut orange marmalade

Method

  1. Heat the oven to 170°C. Grease a 450g loaf tin and line the base and sides with a piece of baking parchment.
  2. Sift the flour and salt into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and orange zest, then gradually add the eggs, marmalade, milk and vanilla, whisking well to achieve the consistency of a thick batter.
  3. Pour into the prepared cake tin and bake for 40 minutes, until the top springs back when pressed gently with your finger and a skewer inserted in the centre comes out clean.
  4. Meanwhile, put all the ingredients for the syrup in a pan, bring to the boil and simmer for 3-4 minutes. When the cake is done, pierce the top with a skewer and pour the syrup over it. Leave to cool in the tin.
  5. To caramelise the oranges for decoration, put the sugar in a heavy-based frying pan, place over a high heat and stir until it turns into a light caramel. Carefully add the water, taking care it doesn't spit out of the pan, and stir over a medium heat until the caramel becomes liquid. Add the orange slices and cook for 2-3 minutes, until they take on the colour and flavour of the caramel, turning them over once. Remove from the pan and leave to cool on a plate.
  6. Mix any remaining caramel with the marmalade. Place in a small pan and bring to the boil, adding a splash of water if you didn't have any excess caramel, so it is runny enough to pour over the cake. Arrange the caramelised orange slices on top of the cake and pour over the hot marmalade.
Tags:
Baking
cake
cakes
Claire Clark
80 Cakes Around the World
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