SUGAR PLUM CAKE RECIPE RECIPES

Name: Marmalade cake
Total time: 1 h 10 min
Yield: 10
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 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

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

Ingredients

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

ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

Orange & polenta cake | Fruit recipes | Jamie Oliver recipe image

This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!

Yield 10

Number Of Ingredients 13

Ingredients

200 g unsalted butter (at room temperature), plus extra for greasing
200 g demerara sugar
3 large free-range eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g coarse polenta
2 oranges
1 teaspoon orange blossom water
1 teaspoon gluten-free baking powder
5 cardamom pods
250 ml orange juice (from 3-4 oranges)
30 ml orange blossom water
125 g golden caster sugar

Steps:

1. Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
2. Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
5. Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
6. To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
7. Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.

Nutrition Facts : Calories 470 calories, FatContent 29.5 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 8.6 g protein, CarbohydrateContent 45.1 g carbohydrate, SugarContent 36.5 g sugar, SodiumContent 0.2 g salt, FiberContent 1.9 g fibre

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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.
From jamieoliver.com
Total Time 1 hours 10 minutes
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Calories 470 calories per serving

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.

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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.
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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.

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