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MY COOKBOOK

MY COOKBOOK
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25.4.16

ALMOND MARMALADE CAKE


One more for our afternoon tea and this one is my concoction. I made a pot of marmalade last week, ran out of time and there it sits in a bowl in my fridge. Here come the marmalade recipes. The marmalade I made is pectin free with long strands of orange zest. The stands almost all incorporated into the cake. With a thicker jam, you may have to increase the juice or decrease the semolina. The batter I made was on the runny side. I thought the semolina will grow in the oven and sure enough, it did. It turned out to be a stable cake with a great crumb. 


Almond Marmalade Cake

2/3 cup oil
1/2 cup orange marmalade
1/3 cup sugar
4 eggs
1 cup flour
2 tsp baking powder
zest of 1 orange
3/4 cup semolina
1-1/4 cup almond meal [very finely ground almonds]
3/4 cup fine unsweetened coconut
1 cup pure orange juice
1/4 cup orange marmalade for topping


  • Preheat oven to 375F.
  • In a large bowl, whisk together the oil, marmalade, sugar and eggs to combine.
  • In a separate bowl, whisk together the, flour, baking powder and the zest of 1 orange.
  • Add the semolina, almond meal and the coconut. Whisk to combine.
  • Add to the egg mixture alternatively with the orange juice and just mix to combine.
  • Fully line a 9-inch spring-form cake pan with parchment paper.
  • Pour the batter into the pan and bake for 45 to 50 minutes or until knife inserted comes out clear.
  • Take it out and poke the top with a sharp knife half a dozen times.
  • Pour 1/4 cup of marmalade on the top while warm.
  • Serve still warm with whipped cream.
  • The texture however relaxes and the flavours fully blend by the following day.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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