Sticky Orange Marmalade Cake is a delightful dessert that brings a burst of citrus flavor to your table. This cake is not only moist and tender but also has a wonderful sticky glaze that enhances the orange flavor, making it irresistibly delicious. Whether you’re enjoying it with your afternoon tea or serving it at a family gathering, this cake will surely impress everyone. The combination of yogurt and orange marmalade adds a unique richness that takes this cake to another level. Let’s dive into the recipe and make this amazing treat!
What You’ll Need for Sticky Orange Marmalade Cake
- 200 g (2 cups) sifted cake flour
- 2 teaspoons baking powder
- 60 g (1/2 cup) ground almonds (blanched)
- 1 teaspoon all-spice powder
- 1/2 teaspoon salt
- 180 g (12 tablespoons) unsalted butter (room temperature)
- 200 g (1 cup) caster sugar
- 2 eggs
- 240 g (1 cup) yogurt or curds
- 6 tablespoons orange marmalade
- Zest of 1 big orange
- Juice of 1 big orange
- 5 tablespoons orange marmalade (for glaze)
- A little warm water (for glaze)
- 1 tablespoon Scotch (optional, for an extra kick!)
Step-by-Step Sticky Orange Marmalade Cake Recipe
- Preheat your oven to 175°C (347°F).
- In a bowl, whisk together the cake flour, baking powder, ground almonds, and salt for about 30 seconds.
- In a larger bowl, beat the butter and caster sugar together until light and fluffy.
- Add the eggs one at a time, mixing for 20 seconds after each addition.
- Mix in the yogurt and beat for another 20 seconds.
- Gently fold in the orange marmalade, zest, and juice.
- Carefully fold in the dry ingredients until just combined.
- Pour the batter into your prepared cake pan and bake for 45 minutes, or until a skewer comes out clean.
- Let it cool for 10 minutes before transferring to a serving plate.
- Prick the warm cake with a skewer or knife.
- For the glaze, whisk warm water with 5 tablespoons of orange marmalade until blended.
- Spoon the glaze over the cake and let it soak in.
- Serve with a dollop of whipped cream or crème fraîche.
How to Serve Sticky Orange Marmalade Cake
This Sticky Orange Marmalade Cake is best served slightly warm or at room temperature. Slice the cake generously and plate it nicely with a dollop of whipped cream or crème fraîche on top. You can also add a sprinkle of orange zest for an extra pop of color and flavor. For a cozy touch, pair it with a hot cup of tea or coffee. This cake is a perfect treat for any occasion, be it a birthday celebration or a casual family gathering.
Helpful Tricks for Sticky Orange Marmalade Cake
- Keep it Moist: If you find the cake drying out, cover it with plastic wrap once cooled. This will help retain moisture.
- Make It Your Own: Feel free to add nuts like walnuts or pecans into the batter for a delightful crunch.
- Experiment with Flavors: Try substituting the orange marmalade with lemon or grapefruit marmalade for a different citrus twist.
Sticky Orange Marmalade Cake FAQs
Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour if that’s what you have. Just make sure to sift it to avoid any lumps.
How can I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance, and the flavors will actually improve overnight.
I hope you enjoy making and savoring this Sticky Orange Marmalade Cake as much as I do! The combination of the soft cake with the sticky glaze is simply irresistible. Happy baking!
Sticky Orange Marmalade Cake
A delightful dessert that brings a burst of citrus flavor with a moist texture and a sticky glaze that enhances the orange flavor.
Dry Ingredients
- 200 g sifted cake flour
- 2 teaspoons baking powder
- 60 g ground almonds (blanched)
- 1 teaspoon all-spice powder
- 1/2 teaspoon salt
Wet Ingredients
- 180 g unsalted butter (room temperature)
- 200 g caster sugar
- 2 pieces eggs
- 240 g yogurt or curds
- 6 tablespoons orange marmalade
- Zest of 1 big orange
- Juice of 1 big orange
For the Glaze
- 5 tablespoons orange marmalade (for glaze)
- A little warm water (for glaze)
- 1 tablespoon Scotch (optional, for an extra kick!)
Preparation
- Preheat your oven to 175°C (347°F).
- In a bowl, whisk together the cake flour, baking powder, ground almonds, and salt for about 30 seconds.
- In a larger bowl, beat the butter and caster sugar together until light and fluffy.
- Add the eggs one at a time, mixing for 20 seconds after each addition.
- Mix in the yogurt and beat for another 20 seconds.
- Gently fold in the orange marmalade, zest, and juice.
- Carefully fold in the dry ingredients until just combined.
Baking
- Pour the batter into your prepared cake pan and bake for 45 minutes, or until a skewer comes out clean.
- Let it cool for 10 minutes before transferring to a serving plate.
- Prick the warm cake with a skewer or knife.
Glazing
- For the glaze, whisk warm water with 5 tablespoons of orange marmalade until blended.
- Spoon the glaze over the cake and let it soak in.
Serving
- Serve with a dollop of whipped cream or crème fraîche.
For best results, serve the cake slightly warm or at room temperature. Slice thickly and add a sprinkle of orange zest for extra flavor. Pair with hot tea or coffee.