Orange Marmalade Tea Cake Recipe
This delightful Orange Marmalade Tea Cake is the perfect companion for your tea or coffee breaks. It’s not only simple to make but also delivers a fresh citrusy burst thanks to the sticky orange marmalade, adding a zesty twist to the cake’s flavor profile. The use of olive oil increases the health quotient while providing a subtle, rich taste. Replacing refined flour (maida) with a combination of whole wheat flour and almond meal doesn’t alter the texture or taste but boosts the nutritional value, making this a perfect guilt-free treat. For a deeper flavor, substitute white sugar with brown sugar. So, whether you’re indulging yourself or serving guests, this cake promises to be a crowd-pleaser!
Recipe Overview
- Cuisine: Continental
- Course: Dessert
- Diet: Vegetarian
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Serves: 8-10
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 3/4 cup |
| Almond Meal (Badam Powder) | 1/4 cup |
| Salt | 1/4 teaspoon |
| Baking Powder | 1-1/2 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Extra Virgin Olive Oil | 1/3 cup |
| Fresh Orange Juice | 1 teaspoon |
| Whole Eggs | 2 large |
| Orange Marmalade Jam (slightly warmed and cooled) | 3 tablespoons |
| Caster Sugar | 3/4 cup |
| Buttermilk (or milk + 1/2 tablespoon vinegar) | 1/2 cup |
| Orange Marmalade Jam (for drizzling) | 4 tablespoons |
Instructions
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Preheat the oven: Set your oven to 180°C (350°F) and prepare your cake pans. You can use either two 5-inch round pans, one 9-inch round pan, or one 9-inch loaf pan, depending on what you have available.
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Sift the dry ingredients: In a mixing bowl, sift together the all-purpose flour, whole wheat flour, almond meal, salt, baking powder, and baking soda. Set this mixture aside.
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Prepare the wet ingredients: In a separate bowl, beat the whole eggs until they are light and fluffy. Add the caster sugar, olive oil, orange marmalade, and fresh orange juice. Whisk everything together until well combined and smooth.
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Combine wet and dry ingredients: Gradually fold in the sifted dry ingredients with the wet mixture, alternating with the addition of buttermilk. This ensures a smooth, well-mixed batter without lumps.
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Bake the cake: Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a cake tester (or a toothpick) inserted into the center comes out clean. Keep in mind that baking times may vary based on the size of the pan and your oven.
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Cool the cake: After baking, let the cakes cool in the pan for 5 minutes. Then, carefully run a knife around the edges of the pan to loosen the cakes and invert them onto a cooling rack. Allow them to cool completely.
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Drizzle the marmalade: Once the cakes are cooled, warm the remaining orange marmalade slightly (it should not be hot). Drizzle it over the cakes, letting the marmalade soak in, adding a luscious, citrusy shine.
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Serve: Serve your Orange Marmalade Tea Cake with a hot cup of coffee or a traditional Masala chai for the perfect snack. The moist texture and citrusy sweetness will make every bite a delightful experience!
Additional Tips
- For a richer flavor: If you prefer a more intense flavor, you can substitute brown sugar for the caster sugar.
- Flour Substitutes: If you don’t have almond meal, you can use ground almonds or even replace it with extra all-purpose flour, though the cake may be a little less moist.
- Vegan Option: You can use flax eggs in place of whole eggs and a plant-based milk substitute (like almond milk) for the buttermilk to make the cake vegan-friendly.
Enjoy this Orange Marmalade Tea Cake as a light dessert or snack, and revel in the goodness of its wholesome ingredients and vibrant flavor!
