NYT Orange Marmalade Cake

I made this for my mum's birthday. She absolutely *loved* it. She ate it for breakfast the next day and said now she knows why Paddington loves marmalade. This post is dedicated to her. :D

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Adapted from NYT

INGREDIENTS

  • 215 grams coarse-cut orange marmalade (2/3 cup), divided
  • 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons grated lime zest
  • ½ teaspoon grated orange zest
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh orange juice
  • 190 grams all-purpose flour (1 1/2 cups)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 3 grams fine sea salt (3/4 teaspoon)
  • 30 grams confectioners’ sugar (4 tablespoons)

PREPARATION

1. Heat oven to 350F/177C degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.

2. Beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

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3. In a separate bowl, whisk together self-raising flour and salt. Fold dry ingredients into wet until just combined.

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4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and turn upside down.

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5. Empty remaining 1/3 cup marmalade, confectioners’ sugar and 1/2 tbsp butter into bowl and microwave until melted.

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7. Slice oranges for decoration to top cake. Set aside.

8. Layer oranges over cake. Then slather warm glaze over top of cake, allowing some to drizzle down the sides.

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9. Cool completely before slicing or eat warm if you can’t resist the temptation! (We did the latter. :))

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