- 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.
ALMOND MARMALADE CAKE
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
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
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
- ALMOND MARMALADE CAKE
- CARAMEL WALNUT BARS
- USING UP FRUIT
- TINY SALTY TEA BISCUITS - SÓS APRÓ TEASÜTEMÉNY
- POACHING SOCKEYE with VEGETABLES AND STOCK
- COCOA SNAILS - KAKAÓSCSIGA
- LAMINATED YEAST PASTRY - BLUNDELL TÉSZTA
- MARMALADE TEA CAKE
- PORRIDGE BREAD
- RAISIN EGG BREAD
- BREADING and FRYING CUTLETS
- EASTER HAM from READY TO EAT
- HAM HAMBURGERS
- NUTELLA PISKOTA – NUTELLA PISKÓTA
- WALNUT SQUARES - DIÓS PITE
- CARROT MUFFINS
- CHOCOLATE CHUNK COOKIES
- ROASTED ASPARAGUS
- BUTTER ROLLS
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