Orange Marmalade Cake

Sometimes you just want a plain cake to eat. Nothing fancy, a comfort cake, the kind mum used to make. No icing, no filling, just plain old fashioned butter based cake. I found this recipe on the NY Times site. I love that site because they mix the classic with the nouveau style, rustic comfort to elegant dining recipes. The mix is wonderful and the recipes really inspire me to cook. It’s not tired recipes or tired Chef’s making the recipes. I can see the excitement in their eyes (the ones on video), I can hear it in their writing, I can read it in their recipes.

This is a recipe for an Orange Marmalade Cake. It reminds me of growing up in Tanzania, East Africa. Almost 50 years ago, still heavily influenced by the British at that time, orange marmalade was always a favourite taste of mine. The thick pieces of orange rind, the sweet bitterness that can only come from a good quality marmalade. On a piece of (at that time) toasted white bread (now whole grain or some other type of healthy grain bread) every bite was a sensation for your mouth. It is where I got my appreciation for products made in England, the cheeses, the chocolates, the confections. This recipe reminds me of those days. As we get into the wonderful dog days of summer, as patio living comes in favor again, as you just want to sit outside and have a piece of cake with a cup of tea, this is the cake you need to make. No special reason needed, just bake and eat!

INGREDIENTS
215 grams coarse-cut orange marmalade (2/3 cup), divided
10 tablespoons Churn 84 (butter), softened, plus 1/2 tablespoon for glaze, and more for greasing pan – Please note, if you are using regular butter, use 12 tablespoons – Churn is a higher fat content
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest
1/2 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)

Pre-heat oven to 350f. Grease a 9-by-5-inch loaf pan
In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes
Beat in the eggs, one at a time, until incorporated
Beat in 1/3 cup marmalade and the orange juice
In a separate bowl, whisk together flour, baking powder and salt
Fold dry ingredients into wet until just combined – scrape batter into prepared pan
Bake until surface of cake is golden brown and a toothpick inserted in the center comes out clean – about 50 to 55 minutes
Remove from oven and transfer pan to a wire rack, let the cake cool for about 10 minutes
Turn the cake out of the pan and place on a rack right-side up
Place the rack over a rimmed baking sheet to catch any glaze that drips off
Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth
Slowly pour/slather the warm glaze over top of the cake, allowing some to drizzle down the sides
Cool completely before slicing (I know, but this was their idea not mine – I didn’t wait, it crumbled but oh my goodness, so delicious)
As always – enjoy!