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16.4.16

MARMALADE TEA CAKE


“Teatime in London” says he. We sit in our Kamloops living room over a cup of black tea and discuss the latest in politics, scientific research, and ethics. Sometimes we talk about the children. A slice of something would be nice, perhaps a slice of marmalade cake? For me the term ‘coffee cake’ evokes espresso, nuts, buttercream and dark chocolate; the type of cakes served in coffee houses across the EU. Grab the cookie tin dear and look what is waiting for us. In year 49 we are well established in our habits.

Found the recipe on line, but since it no longer resembles the original... Hint. Marmalade is jam. Jam is sweet. There is no need for 1.5 cups of sugar, brown sugar streusel and sugar glaze. Also there is too much liquid. Thanks for the inspiration, but I had to reinvent the recipe. The crumb turns out nice, the flavour is divine and the icing sugar on top is only for looks. Don’t inhale it darling, the powdered sugar will make you cough.  

Marmalade Tea Cake

3/4 cup soft butter
1/2 cup sugar
4 eggs
1 tsp vanilla
2-3/4 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup buttermilk
1 cup marmalade
icing sugar for sprinkling

  • Fully line a 9X13 inch cake pan with parchment paper.
  • Cream the butter and sugar until fluffy.
  • Add the eggs, one at a time, beating after each addition.
  • Add the vanilla and stir.
  • Add all the dry ingredients to a medium mixing bowl and whisk it all up.
  • Add the dry ingredients alternating with the buttermilk to form a batter.
  • Fold in the marmalade.
  • Pour the batter into the prepared pan.
  • Place in the oven and bake for 25 to 30 minutes or until the cake springs back.
  • Remove from the oven and let the cake cool until at least lukewarm.
  • If chilled, the cake will slice neatly.
  • Sprinkle with icing sugar on the top and serve at room temperature.


4 comments:

  1. Wow, 49 years, congratulations; we are fast approaching our 30th which is also quite an accomplishment these days! My Hungarian relatives loved a small sweet in the afternoon with their espresso, interestingly enough, it was the only time they had espresso, mostly they drank tea. This marmalade cake looks wonderful, the texture and the hint of marmalade must make it heavenly. I find north american dessert much too sweet too.
    I'm still having trouble commenting in Chrome, it doesn't even keep the comment, just eats it and then I remember to go into Safari to comment on your blog.

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    1. Thank you Eva. We both picked well it seems. Most of our old friends and acquaintances' marriages have crumbled over the years, the few that remain together they are starting to die off. I will be so happy if Imre and I get to make it to 50 together.

      Indeed my mom and grandma had espresso in the afternoon as a treat. The morning was reserved for tea and us kids were given hot cocoa. Chrome be damned, I have problems with it too, but there is not much I can do about it. I am overdue for a new desktop, I make films and have to stay with windows.

      Delete
  2. 47 years for us..When I was married back in 1969, my German grandmother gave me this good advice: "Die Liebe geht durch deb Magen,(love goes through the stomach)- or,the way to a man’s heart is through his stomach :-)

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    1. haha Dolores I reckon there must be something like that in every language. These days though sometimes it is the guy who has a way with the spoon. My son and my son in law are both great cooks. In fact my son was the only kid who wanted to know how to make stuff when he was a young boy, the girls could not care less. :-)

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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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