Orange Marmalade Cake
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
TOTAL TIME1 1/2 hours
- 215 grams coarse-cut orange marmalade (2/3 cup), divided
- 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
- 150 grams granulated sugar (3/4 cup)
- 2 teaspoons grated lime zest
- 1/2 teaspoon grated orange zest
- 3 large eggs, at room temperature
- 2 tablespoons fresh orange juice
- 190 grams all-purpose flour (1 1/2 cups)
- 7 grams baking powder (1 1/2 teaspoons)
- 3 grams fine sea salt (3/4 teaspoon)
- 30 grams confectioners’ sugar (4 tablespoons)
Cooking time 90mins
Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
YIELD 8 servings
NOTEMeasurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.