Well as the popular saying goes “When Life gives you lemons make Lemonade”.And if it gives you Oranges then go ahead and bake up this delicious Orange cake and add in some marmalade for that extra citrusy Zing. Now I’ve been contemplating baking an Orange for a while now.There have been days when all the ingredients were all out,yet the cake just didn’t get baked.Just one of those phases you go through when you’ve been baking a lot.
This afternoon I had three lone Oranges giving me a nod of approval.Almost to say C’mon and bake that cake will you! The dear son vouched that he will not even have a bit…too much sugar he said and went about doing his thing.I was quite excited to bake this afternoon and so out came all the ingredients again. Now I had been browsing some recipes that called for the oranges being stewed and then placed top of the cake when done. Where as I came across a Jamie Oliver Orange Cake recipe that I quite liked. It called for finely slicing the oranges and layering them at the bottom of the baking pan.I have minimally adapted this recipe from Jamie’s. With Eid around the corner,I’ve added a slight middle eastern twist of adding in some saffron strands and cardamon powder.
I must say this Orange cake turned out really quite delicious. The Orange zest and the fresh orange juice lend it a wonderful burst of flavour. I choose to glaze the finished cake with some warm marmalade in the end.
Excitedly I called my Mom over to come and have a slice of this cake and a cuppa tea. She quite loved it.Best of all,the dear son who was out all afternoon,comes home and devourer a couple of slices! So much for his not wanting to eat it.
Well who could resist a slice of Deliciousness?
• 200g butter softened
• 3 tbsp brown sugar
• 2 small oranges, thinly sliced
• 200g granulated white sugar (powdered)
• 6 heaped tbsp fine-cut marmalade
• 4 large eggs, beaten
• 200g self-raising flour
• 50g almond powder
• Finely grated zest and juice of 2 oranges (medium Oranges)
Some saffron strands which can be soaked in the orange juice and about half a teaspoon cardamom powder. Another interesting twist is to reduce the juice of 1 orange and instead add equivalent amount of rose water.
Note: I’ve used All Purpose flour and have added 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to make it into a self-raising flour
1. Preheat the oven to 180C.
2.Grease the base and sides of a 23cm loose-bottomed cake tin. Sprinkle the base with brown sugar. Arrange the orange slices on the base of the tin in a slightly overlapping layer.
2. Cream the butter and caster sugar until creamy.
3.Beat the egg whites separately and then beat in the yolks
4.Add 3 heaped tablespoons of marmalade, followed by the beaten eggs. Fold in the flour, ground almonds, a pinch of salt, and the orange zest and juice.Add in the cardamon powder
3. Carefully pour the cake batter into the tin. Place in the oven and bake for about 45-50 minutes, till golden and firm to touch. Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
4. Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.