MARMALADE CAKE | FRUIT RECIPES | JAMIE OLIVER
This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
Total Time 1 hours 10 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
- Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
- Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
- Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
- Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
- Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
- Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
- Serve warm or at room temperature with yoghurt, cream or ice cream.
Nutrition Facts : Calories 470 calories, FatContent 24.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 6.7 g carbohydrate, SugarContent 54.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
TANGERINE DREAM CAKE | JAMIE OLIVER RECIPES
A pleasure to make, this cake is joyous served with a cup of tea – make sure you pack your flask. Any leftovers crumbled over ice cream will also be a treat. I like to make the whole thing on the day, but you can absolutely make the sponge ahead and simply store it in an airtight container overnight.
Yield 16
Number Of Ingredients 9
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Preheat the oven to 180°C/350°F/gas 4 and generously grease a 2-litre non-stick bundt tin with butter. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Peel the remaining tangerines and slice into rounds, to serve on the side. A spoonful of yoghurt also pairs with it very nicely, if you like.
Nutrition Facts : Calories 348 calories, FatContent 22.3 g fat, SaturatedFatContent 9.3 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 32.1 g carbohydrate, SugarContent 20.1 g sugar, SodiumContent 0.4 g salt, FiberContent 0.6 g fibre
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NIGELLA LAWSON TRADITIONAL CHRISTMAS CAKE RECIPE | MAKE …
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Total Time 2 hours 45 minutes
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This cake allows for approximately 16 slices. You can find quantities for a 12 slice Christmas cake, and a larger 20 slice-sized cake in Nigella Christmas Food, Family, Friends, Festivities.
Preparing the ingredients:
Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.
To prepare your tin:
Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin. Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. Before you put the 2 rectangular pieces in the tin, fold one long side of each piece in towards the centre by account 2cm, as if turning up a hem, then take some scissors and snip into this hem, at approx. 2cm intervals, as if making a rough frill.
Grease the tin, lay one paper circle on the bottom and get one of your long pieces and fit it down one side, with the frilly edge along the bottom, then press down that edge so it sits flat on the circle and holds it in place. Press the paper well into the sides, and repeat with the second rectangular piece. Now place the second circle on top of the 2 pressed-down frilly edges, to help hold the pieces around the edge in place.
To make the cake:
Preheat your oven to 150C/gas mark 2, and prepare your tin (see above). Cream the butter and sugar together, then beat in the grated lemon zest.
Add the eggs one at a time, beating well after each addition, then beat in the black treacle and almond extract.
Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.
Put the cake mix into the prepared tin and bake in the oven, for between 2 ¾ – 3 ¼ hours, or until a cake-tester or skewer inserted into the cake comes out cleanish.
When the cake is cooked, brush with a couple of extra tablespoons of bourbon or brandy or other liqueur of your choice. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.
When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavour.
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- Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.
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Total Time 1 hours 30 minutes
Calories 358 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Peel, core and finely chop the pineapple.
- Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
- Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
- Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
- Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
Total Time 1 hours 30 minutes
Calories 358 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Peel, core and finely chop the pineapple.
- Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
- Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
- Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
- Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
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