MARMALADE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
- Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
- Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
- Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
- Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.
MARMALADE LAYER CAKE - TO DIE FOR
As soon as I tasted this I had to get onto email and send the recipe to all my baking friends! It has a rich and dense texture that everybody just LOVED!
Provided by Erica Vasta
Categories Dessert
Time 1h
Yield 1 9x9 inch round two layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
- Sift flour, baking soda and salt in a bowl.
- In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
- Beat in the eggs and vanilla.
- Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
- Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
- finally add in the remaining dry ingredients and beat until smooth.
- Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
- (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
- Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
- Let the layers cool completely in the pans.
- When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
- Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
- Invert the remaining layer and peel off the waxed paper.
- Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
- In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
- Add the sour cream a little at a time and whisk until spreading consistency.
- Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
- Chill for 2 hours at least and STAND BACK when you serve it!
Nutrition Facts : Calories 6989.2, Fat 307.1, SaturatedFat 186.8, Cholesterol 1452.8, Sodium 3913.3, Carbohydrate 1012.2, Fiber 12.4, Sugar 694.7, Protein 77.7
ORANGE MARMALADE LAYER CAKE
Make and share this Orange Marmalade Layer Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
- Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk.
- Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).
- Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
- Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
- Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.
Nutrition Facts : Calories 343.4, Fat 8.3, SaturatedFat 5.3, Cholesterol 19.9, Sodium 334, Carbohydrate 63.7, Fiber 0.6, Sugar 42, Protein 4.7
MARMALADE CAKE
Mrs. Janet Keiller made marmalade for the first time in Dundee in 1797 when her husband bought a cargo of oranges that were being sold cheap, after a Spanish ship had been forced into the harbour in a storm. So it is not surprising that marmalade features in a number of Scottish recipes.
Provided by Millereg
Categories Dessert
Time 1h50m
Yield 1 Yummy marmalade cake
Number Of Ingredients 9
Steps:
- Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine breadcrumbs.
- Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and vanilla extract.
- Mix well to achieve the consistency of thick batter.
- Grease a 6 round cake pan and bake in the centre of a pre-heated oven at 350F for about one hour and twenty minutes until golden brown and an inserted wooden toothpick comes out clean.
- Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before you turn out on a wire rack to cool completely.
Nutrition Facts : Calories 2038.7, Fat 104.6, SaturatedFat 20, Cholesterol 427.3, Sodium 4304.8, Carbohydrate 237.7, Fiber 6.7, Sugar 63.1, Protein 37.4
CARROT MARMALADE LAYER CAKE
This cake is even better if baked a day ahead, wrapped and refrigerated, then frosted the following day. This is an amazing carrot cake! Although I have only baked this in two cake pans, I'm sure it would be just as good baked in a 13 x 9-inch baking pan.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 2 (9-inch) cakes
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (oven rack to secon-lowest position).
- Butter and flour two 9-inch round cake pans.
- In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
- In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
- Stir in the dry ingredients with a wooden spoon; mix to combine well.
- Fold in the carrots and nuts.
- Divide the batter between the two pans.
- Bake for about 40-45 minutes, or until the cakes test done.
- Transfer the cakes to racks and cool for about 15 minutes.
- Turn out the cakes onto racks to cool completely.
- Frost the cooled cake with favorite frosting.
Nutrition Facts : Calories 2586.8, Fat 131.7, SaturatedFat 17.6, Cholesterol 423, Sodium 2535.5, Carbohydrate 329.3, Fiber 13.8, Sugar 209.4, Protein 36.7
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