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Orange marmalade loaf cake recipe

Orange marmalade loaf cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

This orange marmalade loaf cake was invented by my mother and is a firm family favourite. Moist, sweet and flavourful, simply a must for serving alongside a big pot of tea.

24 people made this

IngredientsServes: 10

  • 175g butter
  • 175g golden caster sugar
  • 3 eggs
  • 85g orange marmalade
  • 2 tablespoons runny honey
  • 200g self raising flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 3 tablespoons milk

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat the oven to 180 C / Gas 4. Grease a 900g loaf tin and line with baking parchment.
  2. Beat the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs then add the marmalade and honey. Into a separate bowl, sift in the flour and add the baking powder and spices. Add the wet ingredients to the dry, add the milk and mix until well combined. Transfer to the prepared loaf tin.
  3. Bake in the preheated oven for 60 to 90 minutes until risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool before slicing and serving.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Unsuccessful. I followed to the exact recipe and put the oven timer on but within 30 minutes the cake was very brown/burnt. But the inside is like a pudding and not very marmalade tasting and the cake sunk in the middle. I won't make it again-06 Jan 2015


Yogurt-Marmalade Cake

Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up). Sift together the flour, baking powder and salt. Set aside.

In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined do not over beat.

Pour into a loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.

When I was a child, I was scared of orange marmalade. Unlike the super sweet grape and strawberry jam to which my tastebuds had grown accustomed, the peel in orange marmalade was always way too bitter for my tastes. Then, when I was a teen, a friend of mine brought some delicious muffins to Nutcracker rehearsal, and after first proclaiming loudly that there was &ldquono way I&rsquom going to eat those fat-and-calorie-laden things when I have to get onstage in an Arabian Princess costume in less than three weeks!&rdquo I took one whiff of the suckers&hellipand I wound up scarfing down four of them. And the Nutcracker has never been jigglier.

I never forgot those muffins. They were delightfully light and moist, and were iced with a thin, creamy glaze containing, it would turn out, orange marmalade.

A couple of years ago, I came across a recipe in a magazine (Bon Apetit or Gourmet, I think) for a pound cake with an orange marmalade glaze drizzled over the top. Immediately, the lightbulb went on and I remembered The Muffins. The Nutcracker Muffins. The Arabian Princess Gut-Jiggle Muffins with the delightful marmalade icing. The magazine pound cake contained plain yogurt, and while I&rsquod never been much of a yogurt person, my mother had visited recently and had left behind a great big container of the stuff. I made the cake that day and loved it, and have regularly used plain yogurt in my baking ever since.

Slowly, over time, I created my own version, based on the magazine recipe but tweaked in several ways to most closely resemble my ballet friend&rsquos famous marmalade muffins. In my opinion, the yogurt is what makes the cake wonderful: it&rsquos moist, light, spongy and delicious. And the orange marmalade icing (which also contains yogurt) just takes it over the top. If you&rsquove been scared of orange marmalade your whole life, you don&rsquot have to be afraid anymore.


How to make Orange Marmalade Tea Cake Recipe

To begin with Orange Marmalade Tea Cake, preheat the oven to 180 degree celcius. Prepare two 5 inch round pan or one 9 inch round pan or one 9 inch loaf pan.

Sieve the flours, baking powder, baking soda and salt in a mixing bowl. Set it aside.

In another mixing bowl, beat the eggs till fluffy. Add in the sugar, oil, marmalade, orange extract and whisk till blended properly.

Fold in the dry ingredients with the wet, alternating with the addition of buttermilk.

Pour the batter in the prepared pan and bake for about 30-35 minutes or till a cake tester comes out clean (time will vary depending on the oven and size of pan).

Carefully invert the cakes after 5 minutes onto a cooling rack and cool. (Run a knife around the edges of the pan to loosen the cake from the sides).


Reviews (162)

Most helpful positive review

Most helpful critical review

!! I agree that using butter is better for bringing out the orange taste. Besides, I have added an extra of 2T olive oil, as suggested by another reviewer, which made the loaf moistened beautifully. For the "glaze", it really helps to bring an additional orange flavor and helps lighten up the surface of the loaf. Great idea for the glaze!! This recipe will be used in the rest of my life, for SURE :) Read More


Orange Marmalade Cake

Orange marmalade cake has a unique taste. must try you will always love to eat.

Ingredients

  • 1/2 cup orange marmalade
  • 2 teaspoons grated orange rind
  • 1/4 cup orange juice
  • 2 and half cup refined flour
  • 2 and half teaspoon baking powder
  • 150 grams butter
  • 3/4 cup sugar
  • 3 eggs, separated
  • 1/3 cup tutti-frutti
  • 1/2 cup milk
  • For orange icing 60 grams butter
  • 2 teaspoons grated orange rind
  • 1/2 cup powdered sugar, sifted
  • 1 tablespoon orange juice

Method

Step 1

First of all preheat the oven to 180 degree. Grease the cake tin with little oil or butter and flour.

Step 2

Beat the butter, sugar, egg yolks and orange rind in a bowl till it is light and fluffy.

Step 3

Take all purpose flour and baking powder and sieve it together in a seprate bowl..Stir in the marmalade and tutti-frutti.

Step 4

Put milk and orange juice alternately in sifted flour.Fold gently beaten egg whites into cake mixture.

Step 5

Then mix gently other ingredients and pour it into tin and bake it for thirty-five minutes. When it is golden brown from top remove from the oven and transfer to a wire rack to cool.


CHOCOLATE ORANGE MARMALADE LOAF

  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 1 x
  • Category: Baking
  • Cuisine: Vegetarian

Description

A deliciously rich dark and plummy Chocolate Orange Marmalade Loaf that only requires mixing in one bowl. Bakes like a charm, freezes well and can be doubled easily!

Ingredients

  • 125g butter
  • 100g dark chocolate, chopped
  • 40g ( 1/4 cup ) rapadura (or coconut) sugar
  • 300g orange marmalade
  • pinch of salt
  • 2 tablespoons dark cocoa powder (or cacao powder)
  • 150g self-raising flour
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten

Instructions

  1. Preheat oven to 180C (convention)/160C (fan-forced/convection).
  2. Grease a standard 21cm X 11cm loaf tin with butter. Cut a 1ocm wide long strip of baking paper and line the tin lengthwise so that the extra bits hang over the shorter sides of the tin (as pictured).
  3. Melt butter, chocolate and sugar in a medium-sized, heavy-bottomed saucepan on low heat. When the butter has pooled and chocolate just melted, remove from heat and mix well. Add marmalade and salt. Mix well and allow to cool for 10 minutes.
  4. Add cocoa powder, flour and baking powder. Pour the whisked eggs on top. Using a wooden spoon, mix gently and quickly until just combined (do not overmix).
  5. Pour the batter in the prepared tin, smooth the top with the spoon. Bake in the pre-heated oven for approximately 45 minutes.
  6. Remove from oven and allow to cool on a wire rack. When completely cool, cut into 12 slices using a serrated knife or bread knife. Store in an air-tight container in a cool part of your kitchen for upto 3 days.

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What you need to make orange cake

This Orange Cake with Marmalade Glaze requires only five simple and easy to find ingredients. Softened butter, brown sugar, orange marmalade, eggs and self-raising flour come together to make a magically simple and utterly delectable cake that is perfect for everyday eating. Jamie Oliver would be so proud!

A few notes about the ingredients:

  1. Butter should be at room temperature, about 20º C. It should be softened enough to indent your finger, but not too soft that it's almost turned to oil.
  2. I personally prefer using brown sugar in this recipe. Depending on whether you use light or dark brown sugar will determine how nutty the flavour is in any cake recipe. TIP: You may choose to use white caster sugar instead, although it will yield a less moist crumb and will not have the same caramel flavor.
  3. Seville Orange Marmalade is my favourite as it will give a much tangier flavour. Fine, thick-cut or rindless marmalade will all be suitable substitutes.
  4. Unless stated, I always use medium sized free range eggs. When possible, I opt for organic.
  5. Self Raising Flour is a kitchen miracle worker. It contains a raising agent, saving you the worry of working out how much baking powder you need if using plain flour. If you don't already have some in your pantry, I highly suggest you purchase some.

Preheat the oven to 180°C/350°F/160°C Fan/Gas Mark 4. Grease and line a 20.5cm round cake tin.

Put all the ingredients for the cake mixture in the bowl of an electric mixer and, starting on the low setting, beat together all the ingredients well. Beat for a couple of minutes to make sure all the ingredients are well combined and you have a creamy cake batter. Spoon into the prepared tin and bake for 50 mins to 1 hour.

Leave to cool in the tin for a couple of minutes, then turn out onto a wire cooling rack. When ready to serve, sieve with a little icing sugar and decorate with the grated zest of an orange.


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