Orange Marmalade Cake | Min Yx Games Orange Marmalade Cake | Min Yx Games
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Orange Marmalade Cake

A quick and easy Orange marmalade loaf cake that’s packed with traditional Seville orange marmalade for a perfectly British treat at any time…

 

Ingredients:

CAKE

  • 3 cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 butter softened
  • 2 C sugar
  • 3 large eggs, room temperature, beaten slightly
  • 1 Tbsp orange zest, grated
  • 1 1/2 tsp vanilla
  • 1 buttermilk, room temperature( this is what makes the cake heavy and moist)

ORANGE SYRUP

  • 1 fresh orange juice
  • 1/4 C sugar

FILLING

  • 1 (12 oz) jar(s)orange marmalade

FROSTING

  • 3/4 heavy cream, chilled
  • 3 Tbsp sugar
  • 3/4 C sour cream, chilled ( you choose fat-free or low-fat or whatever because you are eating this) but we know what the recipe calls for ) this is not something you will be eating every month so go for it if you have come this far.

Directions:

  1. Preheat oven to 325*. Butter 2 round 9″ cake pans, add liners if avail, Sift Flour, Baking soda, and salt together set aside. Beat butter with a mixer until smooth.
  2. Add sugar and beat until fluffy; add eggs, zest, and vanilla.
  3. Beat in 1/2 of dry ingredients alternately with buttermilk until well combined with all remaining.
  4. Divide batter into two pans; tap to remove air bubbles. Bake 45 minutes or until done; place on wire racks and cool in pans 20 minutes.
  5. Meanwhile, make the orange syrup by stirring together all syrup ingredients until dissolved.
  6. Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absorbed before adding the remainder.
  7. Cool completely. Prepare to fill by heating marmalade until just melted; let cool 5 minutes.
  8. Frosting: In a bowl, whisk heavy cream with the sugar until it forms stiff peaks; add the sour cream a little at a time until mixture is of spreading consistency.
  9. Assembly of Cake: Arrange on the cake plate, remove the paper, spread 2/3 of marmalade over the top, smoothing in even layer.
  10. Invert remaining layer onto the top, peel off paper.
  11. Spoon remaining marmalade onto the cake, leaving 1 1/4 ” border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
  12. Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it.
  13. Hints: I buy my pan liners so I am not cutting them out.

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