Orange Marmalade Tea Cake Recipe
Introduction:
Nothing says comfort quite like a slice of moist, fragrant tea cake, especially when itβs infused with the bright, citrusy goodness of orange marmalade. This Orange Marmalade Tea Cake is a delightful treat, perfect for pairing with a warm cup of tea or coffee. With the rich flavors of almond meal, fresh orange juice, and the sweet tang of marmalade, this cake is sure to please everyone at your table. Itβs a wonderful choice for afternoon tea or a light dessert, offering a lovely balance of sweetness and zest.
The cake is made with a combination of all-purpose flour, whole wheat flour, and almond meal, creating a soft yet slightly nutty texture. The addition of orange marmalade and fresh orange juice elevates the flavor, while the olive oil ensures the cake stays moist. A drizzle of slightly warmed marmalade on top adds a beautiful finish, making each bite even more irresistible.
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 teaspoons |
| Baking Soda | 1/2 teaspoon |
| Extra Virgin Olive Oil | 1/3 cup |
| Fresh Orange Juice | 1 teaspoon |
| Whole Eggs | 2 eggs |
| Orange Marmalade Jam (slightly warmed) | 3 tablespoons |
| Caster Sugar | 3/4 cup |
| Buttermilk (or milk with vinegar) | 1/2 cup |
| Orange Marmalade Jam (for drizzle) | 4 tablespoons |
Nutritional Information (Per Serving):
- Calories: 285
- Protein: 4g
- Carbohydrates: 36g
- Fat: 15g
- Fiber: 2g
- Sugar: 18g
- Cholesterol: 45mg
- Sodium: 180mg
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Servings: 6
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Instructions:
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Preheat the Oven: Begin by preheating your oven to 180Β°C (350Β°F). Prepare your baking pans by greasing and flouring two 5-inch round pans, one 9-inch round pan, or a 9-inch loaf pan. Ensure the pans are properly prepared to prevent the cake from sticking.
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Sift the Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, almond meal, baking powder, baking soda, and salt. Set this mixture aside.
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Prepare the Wet Ingredients: In another mixing bowl, beat the eggs until they become fluffy and light. Add the caster sugar, olive oil, orange marmalade (3 tablespoons), and orange juice to the eggs. Whisk everything together until the mixture is smooth and well combined.
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Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the addition of buttermilk (or milk with vinegar) to ensure everything blends well. Start by adding a third of the dry ingredients, followed by half of the buttermilk, then another third of the dry ingredients, and finally the remaining buttermilk and dry ingredients. Mix gently until smooth.
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Bake the Cake: Pour the batter into the prepared pans, spreading it out evenly. Bake in the preheated oven for 30 to 35 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Baking time may vary slightly depending on the size of your pan and your oven, so check the cake around the 30-minute mark.
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Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pans for about 5 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert the pans onto a cooling rack. Let the cakes cool completely before frosting or serving.
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Drizzle with Marmalade: While the cake is cooling, warm the remaining 4 tablespoons of orange marmalade in a small saucepan over low heat until it becomes slightly runny. Drizzle this warm marmalade generously over the top of the cooled cake. The marmalade will add a glossy finish and enhance the cakeβs flavor.
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Serve and Enjoy: Once the marmalade is drizzled over the cake, slice it into portions and serve. This Orange Marmalade Tea Cake is the perfect accompaniment to a hot cup of Masala Chai or a freshly brewed coffee. Enjoy the light, zesty flavor that pairs beautifully with the soft, tender crumb of the cake.
Tips:
- Variation: For a more indulgent version, you can add a small amount of chopped dark chocolate or chopped nuts like walnuts or pecans to the batter before baking.
- Vegan Option: To make this cake vegan, substitute the eggs with flaxseed meal (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and use a non-dairy milk like almond or oat milk instead of buttermilk.
- Storage: The cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.
Conclusion:
This Orange Marmalade Tea Cake is a beautifully fragrant dessert, bringing together the refreshing taste of orange with the rich, nutty undertones of almond meal and whole wheat flour. Its moist texture and delightful marmalade glaze make it a treat worth savoring. Whether you’re serving it for a tea party or enjoying it on a cozy afternoon, this cake is sure to become a new favorite in your dessert repertoire.
