To break up the flow of pieces about meat, I thought I'd talk cake. I used to bake quite a lot, but I don't have many opportunities to now. My socialising tends to be more focused on a couple of drinks and dinners out, rather than afternoon tea. So when I get an invitation to afternoon tea I get all excited about the possibilities. I thought baked lemon cheesecake, I thought friands (but they take too many eggwhites), Spanish orange and almond cake, a nice sponge with strawberries and cream...And then I settled on this recipe from Nigel Slater. Frosted marmalade cake - it sounded fragrant and moist and delicious (as well as using a good amount of marmalade). Best of all, the only ingredient I needed to buy was some icing sugar for the frosting.
Being a bit of a nervous baker (I'm not confident to improvise) I followed the recipe very closely. It took about 15 minutes more baking than the recipe said, but that I put down to my oven. The only variation I made was using a slosh of cointreau in the frosting as well as some of the reserved orange juice.
It was superb. An absolutely magnificent cake! Not too sweet, the nice shreds of the good bitter orange marmalade I used were an excellent addition. I look forward to another opportunity to make this one! And the variations - lime and lime marmalade, blood orange for lurid colour, grapefruit. So many options!
7 comments:
Lovely FC! I think I will make it for work tomorrow.
It looks so moist! Yum! A bit of a silly question - is it very marmalade-y? How prominent is the peel?
I think it would depend on the marmalade, Jacki! The one I used has a very fine shred, and not very much peel to jelly, so in the slice of cake that I had (that's right, I only had 1!) there were maybe 2 fine shreds of peel. If you used an Oxford -style marmalade with thick-cut peel it would be more prominent.
Thanks! I have mixed feelings about peel but adore citrus...so I may search out a not too peely marmalade and give it a try!
Fat Couriers just loves moist, citrusy, cakey treats, especially with Cointreau -- yum!
I just made it, delicious!! Jacki, I used Lacersteins marmalade which has relatively fine peel, and once it had been through the processer, i didn't notice it at all. Thanks for the recipie FC!
Of course! That was the other thing I forgot to mention. I couldn't be bothered with the washing up so I creamed it by hand. So the peel that was in the marmalade stayed in, whereas if you follow the recipe like HH did it'll mostly disappear.
Post a Comment