MARMALADE INGREDIENTS RECIPES

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MARMALADE CAKE | FRUIT RECIPES | JAMIE OLIVER



Marmalade Cake | Fruit Recipes | Jamie Oliver image

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

200 g unsalted butter (at room temperature) plus extra for greasing
4 small oranges
4 tablespoons demerara sugar
200 g golden caster sugar
6 heaped tablespoons fine-cut marmalade
4 large free-range eggs
200 g self-raising flour
50 g ground almonds

Steps:

    1. Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
    2. 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.
    3. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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

LEMON MARMALADE RECIPE | BBC GOOD FOOD



Lemon marmalade recipe | BBC Good Food image

Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort

Provided by Good Food team

Categories     Condiment, Snack

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield Makes 6 x 450ml jars

Number Of Ingredients 2

1kg unwaxed lemon
2kg granulated sugar

Steps:

  • Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top ‘button’ which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
  • When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid – you’ll need 1.5 litres in total. If you don’t quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
  • Halve the lemons and remove the pips – reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
  • Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
  • Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.

Nutrition Facts : Calories 40 calories, CarbohydrateContent 10 grams carbohydrates, SugarContent 10 grams sugar

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