Orange Marmalade Cake

Votes: 1

Time: 9 hours 10 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 326, total fat 12 G., saturated fats 1 G., proteins 5 G., carbohydrates 52 G., fiber 2 G., cholesterol 47 mg, sodium 87 mg, sugar 31 G.

Lovers of citrusy baked goods will be delighted with this soft and airy almond cake with orange jam. The jam is added directly to the batter along with freshly squeezed orange and lemon juice for maximum flavor. After baking, drizzle with orange syrup and let it sit overnight to soak. When serving, sprinkle with powdered sugar and crushed almonds to enjoy the contrasting crunch of the nuts against the tender, moist cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

0.5 cup canola oil, plus extra for greasing the pan
3 large eggs, separate the whites from the yolks
1/3 cup granulated sugar
3/4 cup premium flour
1 and 1/4 tbsp. semolina
1/4 cup ground almonds
2 tsp baking powder
0.5 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
0.5 cups orange jam
1/4 cup golden raisins (optional)
Powdered sugar and/or chopped almonds, for decoration

Syrup

3/4 cup granulated sugar
Half an orange

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, semolina, eggs, Orange juice, lemon juice, Orange jam, almond, raisin

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 20cm square tin with rapeseed oil.
Bake a cupcake:

Beat the egg whites and sugar with a mixer until stiff peaks form, about 8 minutes. In a separate bowl, combine the flour, ground almonds, and baking powder. In a large bowl, whisk together the egg yolks. Stir in 1/2 cup of oil, orange and lemon juices, and jam until smooth.

Fold in the flour mixture, then fold in the beaten egg whites until fully incorporated. Add raisins if desired.
Transfer the batter to the prepared pan. Bake until the cake is golden brown and springs back when lightly pressed, about 30 minutes.
Meanwhile, prepare the syrup.:

Combine 3/4 cup water and granulated sugar in a saucepan and bring to a boil; squeeze in the orange juice and zest. Simmer until syrupy, about 20 minutes. Cool slightly.
Drizzle the syrup over the hot cake. Cool completely, then cover with plastic wrap and let it soak overnight. Cut the cake into squares and sprinkle with powdered sugar and/or almonds.