One more for our afternoon tea and this one is my concoction.
I made a pot of marmalade last week, ran out of time and there it sits in a
bowl in my fridge. Here come the marmalade recipes. The marmalade I made is
pectin free with long strands of orange zest. The stands almost all
incorporated into the cake. With a thicker jam, you may have to increase the
juice or decrease the semolina. The batter I made was on the runny side. I
thought the semolina will grow in the oven and sure enough, it did. It turned
out to be a stable cake with a great crumb.
Almond Marmalade Cake
2/3 cup oil
1/2 cup orange marmalade
1/3 cup sugar
4 eggs
1 cup flour
2 tsp baking powder
zest of 1 orange
3/4 cup semolina
1-1/4 cup almond meal [very finely ground almonds]
3/4 cup fine unsweetened coconut
1 cup pure orange juice
1/4 cup orange marmalade for topping
- Preheat oven to 375F.
- In a large bowl, whisk together the oil, marmalade, sugar and eggs to combine.
- In a separate bowl, whisk together the, flour, baking powder and the zest of 1 orange.
- Add the semolina, almond meal and the coconut. Whisk to combine.
- Add to the egg mixture alternatively with the orange juice and just mix to combine.
- Fully line a 9-inch spring-form cake pan with parchment paper.
- Pour the batter into the pan and bake for 45 to 50 minutes or until knife inserted comes out clear.
- Take it out and poke the top with a sharp knife half a dozen times.
- Pour 1/4 cup of marmalade on the top while warm.
- Serve still warm with whipped cream.
- The texture however relaxes and the flavours fully blend by the following day.
