MARMALADE CAKE
Provided by Melissa Hamilton
Categories Cake Dessert Bake Easter Currant Orange Jam or Jelly Orange Juice Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For candied orange peel:
- Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
- Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
- For cake:
- Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
- Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
- Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
- Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.
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Frances Fagg
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive cake.
Brian Mwangi
[email protected]I made this cake for my husband's birthday and he loved it! It's a very moist and flavorful cake.
Ikram qasim
[email protected]This cake is very easy to make and it always turns out perfectly. It's a great recipe to have on hand for unexpected guests.
Dani King
[email protected]This is a great recipe for a classic marmalade cake. The instructions are easy to follow and the cake is delicious.
Paul Rose
[email protected]I've made this cake several times and it always turns out great. It's a family favorite.
Ali Azam
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Cedar Schauffler
[email protected]This cake is perfect for a special occasion. It's elegant and delicious.
Mark Timm
[email protected]I'm not a big fan of marmalade, but I really enjoyed this cake. The flavors were well-balanced and the cake was very moist.
Samantha Watt
[email protected]This cake is a great way to use up leftover marmalade. It's also a delicious and easy dessert to make.
MAkbar shafi
[email protected]The cake was a little dry for my taste, but the flavor was good.
Sakun Rai
[email protected]This cake is easy to make and always turns out perfect. It's a great recipe for beginners.
PREM Don
[email protected]This is the best marmalade cake I've ever had. The orange flavor is so rich and flavorful.
y catharse
[email protected]I made this cake for a potluck and it disappeared within minutes. Everyone loved it!
Roxy Cilliers
[email protected]This marmalade cake was a hit! The flavors were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this again.