Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Sticky Orange Marmalade Cake November 30, 2016

sticky-orange

It’s a freezing cold morning here in Wales, so keep on baking to keep warm!

A big hello! and welcome to new followers of my blog, I hope you find something that inspires you to bake too 🙂

 

Ingredients

 

For the sponge

175g butter, softened

175g caster sugar

3 lrg eggs, at room temperature and beaten

175g self-raising flour

pinch of salt

1/2 tsp baking powder

3 Tbsp thick cut marmalade

2 Tbsp milk

 

To finish

2 Tbsp marmalade

100g icing sugar, sieved

2 Tbsp water

 

Method

 

Preheat oven to 180C/gas 4. Line the base of a 20cm cake tin and grease the sides.

Put the butter and sugar into a mixing bowl and whisk until the mixture becomes paler and fluffy.

Gradually add the eggs, beating well after each addition, add a spoonful of the flour with each addition of egg. Sift the remaining flour, salt and baking powder into the bowl and whisk again. When thoroughly combined add the marmalade and milk and stir in.

Spoon the mixture into the prepared tin and bake for 55 – 60 minutes or until golden brown and firm to touch.

Run a round bladed knife around the tin to loosen the cake, then carefully remove and turn onto a wire rack (with parchment paper under the rack). Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.

Put the sifted icing sugar into a small bowl and add the water to mix to a smooth runny mixture. Pour the icing over the cake – letting it run down the sides. Leave until completely set before cutting.

If stored in an airtight tin this cake will will keep for 5 days.

 

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Orange Drizzle Cake May 6, 2013

Orange Drizzle

This is a great recipe as you can change it into a lemon drizzle, or coffee cake if you like. You can also use plain whole-milk yogurt, vanilla yogurt or buttermilk. You can even throw a handful of bluberries in there if you like. I like to use olive oil but if you prefer vegetable oil that would work just as well.

 

Ingredients

 

1 1/2 cups plain flour

2 tsp baking powder

1/4 tsp salt

1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt)

3/4 cup granulated sugar

3 large eggs

1/2 cup olive oil (or vegatable oil)

1 tsp orange extract

zest from 1 orange

 

Method

 

Preheat oven to 175/gas 4. Grease a springform pan.

In a medium bowl combine the flour, baking powder and salt. If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.

In another medium bowl combine the buttermilk or yoghurt, sugar, eggs, olive oil, orange extract and zest. Mix well, then add to dry ingredients. Mix until you can’t see any clumps of dry flour.

Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan.  Let cool for 5 minutes before turning out onto a rack to finish cooling.

Once cooled, if you want to, mix 4 Tbsp icing sugar (sieved) with some juice from the orange to make a runny, but not too runny icing to drizzle over the cake. Enjoy with a nice cuppa 🙂

 

Orange Sponge Cake February 10, 2012

This is a wonderful light textured cake with a lovely orange flavor.

 

Ingredients

 

1 cup self raising flour, sifted

1 1/4 cups icing sugar, sifted

5 egg yolks

1 Tbsp orange zest

5 egg whites

1 tsp vanilla extract

1/2 tsp cream of tartar

 

Method

 

Combine flour and 1/2 cup of the sifted icing sugar, set aside.

In a bowl beat the egg yolks with an electric mixer on high for about 6 minutes or until thick and lemon coloured.

Gradually add the remaining icing sugar, beating constantly for about 4 minutes.

Stir in the orange zest

Wash the beaters thoroughly.

In a large bowl beat the egg whites, vanilla and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites.

Sift flour mixture over the egg mixture, 1/3 at a time and fold in gently.

Turn into greased tin.

Bake at 325F/160C/gas mark 3 for 55 minutes or unyil the cake springs back when lightly touched.

Leave in the tin to cool for 5 minutes before turning onto a wire rack to cool completely.

 

Next up the choice is yours, as you can see I made Glace Icing and decorated mine.

You could also poke holes in the top of the cake with a fork and pour an orange syrup over it. Here’s how you can do that..

 

1 cup orange juice

1Tbsp honey

1/2 tsp almond extract

Put the orange juice and honey in a saucepan and simmer for 5 minutes.

Remove from the heat and stir in the almond extract.

Spoon the syrup evenly over the cake, a small amount at a time, allowing the cake to absorb the syrup.

Chill if liked.

 You need a 9ins cake tin. It can be a Bundt Tin a regular Cake Tin or a Patterned one similar to the one I used.

 

 

 

 
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