Sunday, August 19, 2012
Citrus cake with marmalade
Some days just call for cake. I don't even eat a lot of cake but I needed to make some anyway. Especially when I see a recipe where I already have everything I need! This was the case with Rachel Khoo's Quatre-quarts aux agrumes, or citrus fruit cake. I had everything except the orange zest. In place of that I had a jar of Maggies Place thick cut 4 fruits marmalade, that I got from my Urban Locavore box.
This can become something. I think.
It totally did.
A buttery, sweet cake, covered in the contrasting marmalade, which has a touch of sweetness finished off with a kick of bitter orange and a citrus tang! This is a very adult bake, as it is not completely sweet, but sweet enough to know it's cake. To keep it sweet, make a sugar syrup with lemon and rosemary and drown the cake in that instead of the marmalade. Heaven.
I took this to Carolanne's Kitchens 2nd birthday celebrations (I kinda cake crashed! Who brings cake to a birthday party!?) and was happy to see most of it gone!
Recipe inspired by Rachel Khoo's Quatre-quarts aux agrumes.
250g golden caster sugar
250g plain flour
a pinch of salt
finely grated zest of a lemon + juice
1 tsp baking powder
250g butter, melted and cooled
1 jar of Maggies Place thick cut 4 fruit marmalade (or any brand that is your fave!)
1) Preheat oven to 180C, and prepare your baking tin (original recipe calls for a loaf tin but I used a bundt).
2) Seperate the eggs and in one bowl beat the whites with half the sugar to form soft peaks, in the other bowl, beat the egg yolks with the other half of the sugar, until thick and pale.
3) Gently combine the flour, salt, zest, juice and baking powder with the egg yolk mix and then slowly add the melted butter.
4) Add the egg whites carefully, folding them into the mix until combined.
5) Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean.
6) Leave the cake to cool in the tin, when it has cooled enough to take it out of the tin, heat your marmalade gently on the stove until it has become pouring consistency.
7) Prick holes all over the top of your cake, then pour over the marmalade.
NB The original recipe says the cake cooks in 35-40 minutes, however mine was not NEARLY done by then, and it needed an additional 25-30 minutes. You'll have to use your judgement here, and just keep checking your cake after its been in the oven 40 minutes.