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Sticky Marmalade Cake

sticky orange cake

I am a recipe hoarder. It takes me exactly 22 seconds to scroll through all my recipe bookmarks. I’ll also sheepishly admit that I have recipes bookmarked on my iPad and my work computer and those are just the “digital” recipes. Despite a countless number of times to organize then, all attempts were in vain as I would find an old recipes, see a new recipe, and get lost in a bookmarking frenzy. I made a pledge to myself that I would not even peak at a new recipes until the madness stops.

So recipe #1 of the 22 seconds of scrolling commences. Maybe when I get down to 11 seconds, I’ll let myself find a new recipe….

This will be tough. I don’t think you understand…

And onto the subject of this post: sticky orange cake with orange marmalade. A humble cake:  no frosting, no fancy French name, no chocolate swirls but perfectly moist and a perfect balance of sweet from the cake and bitter from the marmalade. I struggled with illusions of a dark chocolate drizzle but realized this cake was just perfect as it was. This cake also utilizes the brilliance of science in cooking and does not contain eggs. So if you’re vegan or you’ve simply run out of eggs, ahem, are feeling lazy, this cake is for you.

Ingredients

Cake
3 cups all purpose flour
1 1/2 cups white sugar
1/2 cup dark brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon salt
1 orange, zested
2 cups orange juice
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla

Glaze
1/2 cup orange marmalade
2 tablespoon rum or vodka
1 tablespoon water

Directions

Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.

In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and orange zest. Whisk until thoroughly combined, crumbling the brown sugar with the tips of your fingers if necessary.

In a separate bowl or large measuring cup whisk together the orange juice, vegetable oil, vinegar, and vanilla. Quickly mix the wet ingredients into the dry mix and whisk thoroughly. Pour the batter into the prepared cake pans and bake for 25 to 30 minutes (begin checking at 20 minutes for doneness.)

Let the cakes cool for about 20 minutes in the cake pans, then run a knife around the inside of the pan to release each layer. Turn the cake layers out onto cooling racks. Glaze while the cakes are still warm, but not hot.

While the cakes are cooling, make the glaze by mixing the marmalade, and rum or vodka, and water in a small saucepan. Warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. Turn off the heat and immediately glaze the cake (reminder: cake should be warm, but not hot)

Place one cake layer on a cake plate. Pierce the top with a toothpick a few times. Pour about half the liquid in the saucepan over the first cake layer. Place the second layer on top of the first, and repeat. Spoon the solid bits of marmalade peel on top of the cake.

 

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