Best 14 Orange Marmalade Cake Recipes

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Indulge in the delightful flavors of orange marmalade cake, a classic treat that combines the vibrant taste of oranges with the comforting warmth of a moist and tender cake. This versatile dessert can be enjoyed as a sweet breakfast, a delightful afternoon snack, or a special dessert to impress your guests. Whether you prefer a traditional pound cake, a fluffy sponge cake, or a decadent bundt cake, our collection of orange marmalade cake recipes has something for every palate. With step-by-step instructions and helpful tips, these recipes will guide you in creating a masterpiece that is both visually stunning and bursting with citrusy goodness. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

Here are our top 14 tried and tested recipes!

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  • Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

Provided by Bobby Flay

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

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).

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram

ESTHER'S ORANGE MARMALADE CAKE FROM THE MITFORD SERIES



Esther's Orange Marmalade Cake from the Mitford Series image

I read all of the Mitford books and loved them. I found out later that there was also a cookbook. So, of course, I bought it. Can't wait to try this recipe. BTW, Donna B. said it was very good!! Just an FYI: my husband read the whole recipe to me after I typed it in. By the end, he had a couple of choice words for the cake. He...

Provided by Donna Mann

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 21

FOR THE CAKE:
1 c unsalted butter, softened, plus more for greasing pans
3 1/4 c cake flour, plus more for dusting pans
1 Tbsp baking powder
1 tsp salt
2 2/3 c granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 c vegetable oil
1 Tbsp grated orange zest
2 tsp vanilla extract
1 c buttermilk, at room temp
FOR THE ORANGE SYRUP:
1 c freshly squeezed orange juice
1/4 c granulated sugar
FOR THE FILLING:
1 12 oz. jar orange marmalade
FOR THE FROSTING:
1 c heavy cream, chilled
4 Tbsp granulated sugar
1 c sour cream, chilled

Steps:

  • 1. THE CAKE:
  • 2. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.
  • 3. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
  • 4. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop, at least once, to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
  • 5. With the mixture on low speed, add the oil and beat for 1 minute.
  • 6. In a small bowl, combine the orange zest, vanilla, and buttermilk.
  • 7. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
  • 8. Pour the batter among the three prepared pans, smooth the surface, rap each pan on a counter to expel any air pockets or bubbles, then place in oven.
  • 9. Bake for 30-35 minutes, or until a toothpick, inserted in the middle, comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
  • 10. THE ORANGE SYRUP:
  • 11. In a small bowl, stir together the orange juice and 1/4 cup sugar, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers.
  • 12. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in pans.
  • 13. THE FILLING:
  • 14. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
  • 15. THE FROSTING:
  • 16. In a chilled mixing bowl using a wire whisk attachment, whip the heavy cream with the 4 Tbs. of sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
  • 17. TO ASSEMBLE THE CAKE:
  • 18. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment and spoon another third of the marmalade on top. Place the third layer on top , remove the parchment and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
  • 19. Frost the sides and top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
  • 20. Chill for at least 2 hours before serving.
  • 21. ENJOY!!!

ESTHER'S ORANGE MARMALADE CAKE



Esther's Orange Marmalade Cake image

From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.

Provided by Dienia B.

Categories     Dessert

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup softened unsalted butter
2 2/3 cups sugar
2/3 cup oil
1 tablespoon baking powder
1 tablespoon orange zest
2 teaspoons vanilla
1 teaspoon salt
5 eggs
4 egg yolks
3 1/4 cups cake flour
1 cup buttermilk
1 cup orange juice
1/4 cup sugar
1 cup whipping cream
1/4 cup sugar
1 cup sour cream
1 (12 ounce) jar orange marmalade

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Butter and flour 3 - 9 inch pans.
  • In a large bowl, cream the butter, sugar and oil.
  • Add the baking powder, orange zest, vanilla and salt.
  • Beat until creamy.
  • Add the eggs and egg yolks, one at a time.
  • Alternately add the flour with the buttermilk.
  • Divide the batter between the 3 pans.
  • Bake for 25 or 30 minutes.
  • Cool for 20 minutes.
  • Syrup:.
  • Mix the orange juice and sugar together.
  • Poke holes in cake with a fork.
  • Spoon on the syrup.
  • Frosting:.
  • Beat the whipping cream and sugar together until soft peaks form.
  • Fold in the sour cream.
  • To assemble this bad boy:.
  • Put 1 cake on plate.
  • Spread 1/3 marmalade on it.
  • Put 2nd cake on top and spread again with 1/3 marmalade.
  • Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
  • Frost the side and the border.
  • You need to refrigerate this overnight so it can set and meld together.

Nutrition Facts : Calories 828.1, Fat 42.8, SaturatedFat 19.6, Cholesterol 228.2, Sodium 374.3, Carbohydrate 105.9, Fiber 0.9, Sugar 72.9, Protein 8.6

ORANGE MARMALADE COFFEE CAKE



Orange Marmalade Coffee Cake image

A rich and gooey orange butter sauce bakes under and then drips down this easy-to-assemble coffee cake. Mmm.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 10

1/2 cup orange marmalade
1/4 cup sliced almonds
3 tablespoons butter or margarine, melted
2 tablespoons light corn syrup
2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1/2 teaspoon salt
About 1 cup half-and-half

Steps:

  • Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
  • In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
  • Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 20 g, TransFat 0 g

ORANGE MARMALADE CAKE SAUCE



Orange Marmalade Cake Sauce image

For a sweet finale, try Denise's yummy marmalade cake sauce. It's super-easy and terrific over store-bought angel food or pound cake. -Denise DuBois, Coral Springs, Florida

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 4

3/4 cup orange marmalade
2 tablespoons butter
1/4 teaspoon ground ginger
4 slices angel food cake or pound cake

Steps:

  • In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.

Nutrition Facts : Calories 271 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

Make and share this Orange Marmalade Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup butter, melted
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9 inch bundt pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
  • In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
  • Add dry ingredients to the egg mixture,mix until well blended.
  • Finally, stir in the walnuts and marmalade.
  • Pour batter into the prepared Bundt cake pan.
  • Bake for 45 to 60 minutes, until cake springs back when lightly touched.
  • Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 3357, Fat 181.6, SaturatedFat 88.7, Cholesterol 972.9, Sodium 2167, Carbohydrate 401, Fiber 11.7, Sugar 233.7, Protein 51.8

MY RECIPE OF ESTER BOLICK'S ORANGE MARMALADE LAYER CAKE



My Recipe of ESTER BOLICK'S ORANGE MARMALADE LAYER CAKE image

I LOVE Orange Marmalade and Heavy Whipping Cream. I don't like a layer cake with A LOT of eggs so I use this recipe. There are probably several versions of Ester Bolick's Orange Marmalade Cake out there for whatever reason. This one was supposed to be original. It's a matter of choice but I like the way this one is put together,...

Provided by Jewel Hall

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 19

CAKE:
3 c cake flour
1/2 tsp baking sota
1/2 tsp salt
1 c soft, unsalted butter
2 c granulated sugar
3 large eggs @ room temperature, beaten slightly
1 Tbsp grated orange zest
1 1/2 tsp vanilla extract
1 c buttermilk @ room temperature
ORANGE SYRUP
1 c freshly squeezed orange juice
1/4 c granulated sugar
FILLING
12 oz jar, orange marmalade
FROSTING
3/4 c well chilled heavy cream
3 Tbsp sugar
3/4 c well chilled sour cream

Steps:

  • 1. CAKE: Preheat oven to 325 degrees F. Butter two 9 inch cake pans, line with parchment paper, and butter and flour the paper, shaking out the excess.
  • 2. In a bowl, sift the four,baking soda and salt; set aside.
  • 3. In another bowl, beat the butter with electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of dry ingredients with 1/2 the buttermilk and combine well. Add 1/2 of the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally beat in remaining dry ingredients until mixture is smooth.
  • 4. Evenly divide batter between the 2 cake pans; smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to oven. Bake for 45 minutes or until cake tester comes back clean. Transfer to racks and cool in pans for 20 minutes.
  • 5. ORANGE SYRUP: Make while cake is cooking. In a bowl, stir the orange juice and sugar until sugar is dissolved .
  • 6. With a tooth pick poke holes at 1/2 inch intervals in cake layers while cake is still warm. Spoon the orange syrup over each layer, allow the syrup to absorb slowly by spoon fulls before adding more until all juice is absorbed completely. Let layers cool completely
  • 7. FILLING: in a small saucepan over medium heat, heat the marmalade just until it is melted then let it cook 5 minutes.
  • 8. FROSTING: In a bowl, whisk the heavy cream with sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
  • 9. TO ASSEMBLE CAKE: Arrange one of the cake layers on a cake plate and carefully peel off the parchment paper. Spread 2/3 of marmalade over the top and smooth it out. Invert the remaining layer on top of the first layer, peel off parchment paper and spoon remaining marmalade onto the center of it, leaving a 1.5 inch border not covered around outside edge of cake. Frost the sides and remaining top (not covered)with Frosting. Leave marmalade exposed on top of cake. Or, you can NOT add the marmalade to the top layer, frost sides and top then add the remaining marmalade on top of frosting to garnish. CHILL FOR 2 HOURS BEFORE SERVING.

ESTHERS ORANGE MARMALADE CAKE BY ROSE MARY



Esthers Orange Marmalade Cake by Rose Mary image

I tasted this cake at a church function, It taste's awesome I just had to have the recipe to try it. I love a CHALLENGE, & THIS IS ONE YOU WILL NEVER FORGET. Recipe is from the Mitford series cookbook, and is a bit challenging with all of the steps involved, but well worth it once you are done. It is one you only PREPARE FOR...

Provided by Rose Mary Mogan

Categories     Cakes

Time 1h55m

Number Of Ingredients 21

for the cake:
1 c unsalted butter, softened, more for greasing the pans
3 1/4 c cake flour, more for dusting the pans
1 Tbsp baking powder
1 tsp salt
2 2/3 c granulated sugar
5 large eggs, room temperature
4 large egg yolks, room temperature
2/3 c vegetable oil
1 Tbsp grated orange zest
2 tsp vanilla extract
1 c buttermilk, at room temperature
TO MAKE THE SYRUP
1 c freshly squeezed orange juice
1/4 c granulated sugar
for the filling:
1 jar(s) 12 ounces orange marmalade
ESTHER'S ORANGE MARMALADE CAKE FROSTING
1 c heavy cream, chilled
4 Tbsp granulated sugar
1 c sour cream, chilled

Steps:

  • 1. THE CAKE: Pre heat the oven to 350degrees F.Lightly butter three 9 inch round cake pans, line them with parchment paper,then lightly butter and flour the paper, shaking out any excess.
  • 2. Sift the flour, baking powder, and salt into a large bowl. Then sift again into another bowl.
  • 3. In the bowl of an electric mixer, beat the butter on medium speed, until light in color, about 4 minutes.
  • 4. Add the 2 2/3 cups of sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
  • 5. Add eggs and yolks one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl.
  • 6. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
  • 7. With the mixture on low speed, add the oil and beat for 1 minute.
  • 8. In a small bowl combine the orange zest, vanilla, and buttermilk.
  • 9. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl, and add half of the buttermilk mixture. Fold in remaining dry ingredients, scrape down sides of bowl and add the remaining buttermilk.
  • 10. Pour the batter among the prepared pans, smooth the surface,rap each pan on counter to expel any air pockets or bubbles, then place in oven
  • 11. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let the cakes cool in the pan on racks for 20 minutes.
  • 12. THE ORANGE SYRUP: In a small bowl stir together the orange juice and 1/4 cup of sugar until sugar is dissolved. While the cakes are still in the cake pan, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
  • 13. THE FILLING: Heat the marmalade in a small sauce pan over medium heat until melted. Let cook for 5 minutes.
  • 14. THE FROSTING: In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form. Add the sour cream a little at a time, and whisk until the mixture is a spreadable consistency.
  • 15. TO ASSEMBLE THE CAKE: Invert one of the cake layers on a cake plate, and carefully peel off the parchment. Spread one third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of marmalade on top. Place the third layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it.leaving 1 1/4 inch border around the edges.
  • 16. Frost the sides and he top border with the frosting, leaving the marmalade on top exposed. Or if you prefer frost the entire cake first, adding the marmalade as a garnish on top.
  • 17. Arrange orange segments on top of cake and along the base to add more color. THIS STEP IS OPTIONAL, and my extra touch to the recipe for eye appeal. Chill for at least 2 hours before serving.

ALMOST FLOURLESS ORANGE AND ALMOND CAKE WITH MARMALADE



Almost Flourless Orange and Almond Cake with Marmalade image

I just finished reading a book by, Jane Green and this recipe was in it! Enjoy!

Provided by alicia bowers

Categories     Cakes

Time 2h30m

Number Of Ingredients 7

1 orange
3 eggs
1 c confectioners' sugar
1/4 c flour, sifted
1 tsp baking powder
1 c ground almonds
1/2 c orange marmalade

Steps:

  • 1. Preheat oven to 350. Grease an 8 in springform pan and line it with wax paper.
  • 2. Put the orange in a pan, cover with water and simmer for 1 hour (or microwave for 25 min) until soft. Cut the orange in half, remove the seed and puree in food processor.
  • 3. Beat the eggs and sugar until pale and thick. Fold in the flour, baking powder, almonds ad orange puree. Pour into the pan and bake for one hour.
  • 4. Melt the marmalade in a small pan, then pour through a fine sieve, pressing to get all the juices out. Spread the rind free juice over the cake.
  • 5. When cool, sift the confectioners sugar over the cake. Mix whipped cream with the orange rind and serve alongside.

CHOCOLATE CAKE MADE WITH ORANGE MARMALADE



Chocolate Cake Made With Orange Marmalade image

Another recipe from "To Set Before a Queen", by a former cook for Princess Elizabeth (before she was crowned queen). She says that this was her most popular cake with the royal family, and that she sent it by request to Windsor, Balmoral, and Sandringham, as well as making it for the Queen Mother for her birthday at her request. I made it for my MIL for her birthday one year--it was delicious. The marmalade adds a nice touch to the cake, and the coffee icing is perfect with the rich cake. Times are estimated and don't include time to cool.

Provided by Halcyon Eve

Categories     Dessert

Time 2h15m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 12

1 cup unsalted butter
1 cup sugar
2 tablespoons orange marmalade
2 cups sifted all-purpose flour
3 teaspoons baking powder
2 ounces ground almonds
5 large eggs, separated
6 ounces bittersweet chocolate (the best quality you can get)
1/2 cup unsalted butter
2 cups sifted powdered sugar
4 tablespoons coffee extract (or instant espresso mixed into 4 T hot water)
pistachio nut (optional)

Steps:

  • Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
  • Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
  • Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
  • Add flour, baking powder, and ground almonds. Stir to combine.
  • Whip egg whites until stiff. Fold into cake batter.
  • Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
  • Cool for a few minutes in pan, then remove from pan and cool on wire rack.
  • While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
  • When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
  • If desired, decorate with pistachios.

Nutrition Facts : Calories 751.5, Fat 41.6, SaturatedFat 23.2, Cholesterol 223.7, Sodium 189, Carbohydrate 85, Fiber 1.7, Sugar 58.9, Protein 9.1

ORANGE MARMALADE COFFEE CAKE



Orange Marmalade Coffee Cake image

A rich and gooey orange butter sauce bakes under and then drips down this easy-to-assemble coffee cake. Mmm.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 10

1/2 cup orange marmalade
1/4 cup sliced almonds
3 tablespoons butter or margarine, melted
2 tablespoons light corn syrup
2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1/2 teaspoon salt
About 1 cup half-and-half

Steps:

  • Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
  • In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
  • Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 20 g, TransFat 0 g

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

The flavor of this cake is so very satisfying! You can taste the love that has gone into the recipe with each sweet, fruity bite.

Provided by Glenda Moore

Categories     Cakes

Time 1h5m

Number Of Ingredients 19

CAKE
3 c cake flour
1/2 tsp baking soda
1/2 tsp salt
1 c butter softened
2 c sugar
3 large eggs, room temperature, beaten slightly
1 Tbsp orange zest, grated
1 1/2 tsp vanilla
1 c buttermilk, room temperature( this is what makes the cake heavy and moist)
ORANGE SYRUP
1 c fresh orange juice
1/4 c sugar
FILLING
1 (12 oz) jar(s) orange marmalade
FROSTING
3/4 c heavy cream, chilled
3 Tbsp sugar
3/4 c sour cream, chilled ( you choose fat free or lowfat or whatever because you are eating this) but we know what the recipe calls for ) thsi is not something you will be eating every month so go for it if you have came this far.

Steps:

  • 1. Preheat oven to 325*. Butter 2 round 9" cake pans, add liners if avail, Sift Flour, Baking soda and salt together set aside. Beat butter with mixer until smooth.
  • 2. Add sugar and beat until fluffy; add eggs, zest, and vanilla.
  • 3. Beat in 1/2 of dry ingredients alternately with buttermilk until well combined with all remaining.
  • 4. Divide batter into two pans; tap to remove air bubbles. Bake 45 minutes or until done; place on wire racks and cool in pans 20 minutes.
  • 5. Meanwhile, make orange syrup by stirring together all syrup ingredients until dissolved.
  • 6. Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absored before adding remainder. Cool completely. Prepare filling by heating marmalade until just melted; let cool 5 minutes.
  • 7. Frosting: In bowl, whisk heavy cream with the sugar until it forms stiff peaks; add the sour cream a little at a time until mixture is of spreading consistency.
  • 8. Assembly of Cake: Arrange on cake plate, remove paper, spread 2/3 of marmalade over the top, smoothing in even layer. Invert remaining layer onto the top, peel off paper. Spoon remaining marmalade onto cake, leaving 1 1/4 " border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
  • 9. Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it. Hints: I buy my pan liners so I am not cutting them out.

Tips:

  • Use high-quality oranges. The fresher and sweeter the oranges, the better your marmalade cake will be.
  • Grate the orange zest before juicing. This will release the flavorful oils from the peel, which will give your cake a more intense orange flavor.
  • Don't overcook the orange marmalade. It should be thick and spreadable, but not too stiff.
  • Let the cake cool completely before serving. This will allow the flavors to develop and the cake to set properly.

Conclusion:

Orange marmalade cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover orange marmalade. With its moist texture, tangy orange flavor, and sweet glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this orange marmalade cake a try!

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