- Fully line a 9X13 inch cake pan with parchment paper.
- Cream the butter and sugar until fluffy.
- Add the eggs, one at a time, beating after each addition.
- Add the vanilla and stir.
- Add all the dry ingredients to a medium mixing bowl and whisk it all up.
- Add the dry ingredients alternating with the buttermilk to form a batter.
- Fold in the marmalade.
- Pour the batter into the prepared pan.
- Place in the oven and bake for 25 to 30 minutes or until the cake springs back.
- Remove from the oven and let the cake cool until at least lukewarm.
- If chilled, the cake will slice neatly.
- Sprinkle with icing sugar on the top and serve at room temperature.
MARMALADE TEA CAKE
says he. We sit in our London
living room over a cup of black tea and discuss the latest in politics,
scientific research, and ethics. Sometimes we talk about the children. A slice
of something would be nice, perhaps a slice of marmalade cake? For me the term ‘coffee
cake’ evokes espresso, nuts, buttercream and dark chocolate; the type of cakes
served in coffee houses across the EU. Grab the cookie tin dear and look what
is waiting for us. In year 49 we are well established in our habits.
Found the recipe on line, but since it no longer resembles the original... Hint. Marmalade is jam. Jam is sweet. There is no need for 1.5 cups of sugar, brown sugar streusel and sugar glaze. Also there is too much liquid. Thanks for the inspiration, but I had to reinvent the recipe. The crumb turns out nice, the flavour is divine and the icing sugar on top is only for looks. Don’t inhale it darling, the powdered sugar will make you cough.
Marmalade Tea Cake
3/4 cup soft butter
1/2 cup sugar
1 tsp vanilla
2-3/4 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup buttermilk
1 cup marmalade
icing sugar for sprinkling
- 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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