{"id":901,"date":"2011-09-11T16:00:08","date_gmt":"2011-09-11T16:00:08","guid":{"rendered":"http:\/\/food-dee-dum.com\/?p=901"},"modified":"2015-10-07T16:25:12","modified_gmt":"2015-10-07T16:25:12","slug":"sunshine-on-a-plate-orange-marmalade-cake","status":"publish","type":"post","link":"https:\/\/food-dee-dum.com\/2011\/09\/11\/sunshine-on-a-plate-orange-marmalade-cake\/","title":{"rendered":"Sunshine on a Plate: Orange Marmalade Cake"},"content":{"rendered":"
<\/a>This is one of my favourite recipes for\u00a0 muffins. But I usually make muffins as gifts. Since we weren’t visiting anyone, I decided to make it as a cake – perfect accompaniment to tea and coffee. I like having some cake\/ cookies handy for surprise visitors!<\/p>\n I can’t remember where the original recipe is from but I found it last Diwali <\/a>amidst my various scraps of papers with scribbled recipes, and have used it quite a few times since then! The subtle citrus flavour and the rind peices from the marmalade give me quite a kick!<\/p>\n 4 cups flour For the Topping:<\/em><\/p>\n 3\/4 cup sugar I pre-heated the oven to 150 C. Then I sifted the flour and baking powder together and placed them in a mixing bowl.<\/p>\n <\/a><\/p>\n Then I added the butter to the bowl…<\/p>\n <\/a><\/p>\n Then, using my pastry cutter (you can even do it with your fingers), I cut into the mixture till it was slightly crumbly. It won’t look like a fruit crumble or pastry crumble mix because the butter:flour ratio isn’t correct for that!<\/p>\n <\/a><\/p>\n Then I measured out the marmalade and vanilla…<\/p>\n <\/a><\/p>\n And the orange juice…<\/p>\n <\/a><\/p>\n Then I mixed the juice, vanilla essence and marmalade in a bowl… Mine mixed easily cos I just bought the bottle and marmalade was at room temperature. If you pulled yours out of the fridge, then you might need to warm it for 15-30 secs in the microwave…<\/p>\n <\/a><\/p>\n I cracked the eggas into the flour-butter mixture…<\/p>\n <\/a><\/p>\n Then poured the marmalade mixture into it…<\/p>\n <\/a>Then I beat it until just well combined… No overbeating…<\/p>\n <\/a><\/p>\n For the topping, I placed all the dry ingredients on a plate and mixed them up well… This is important else the salt won’t be well distributed and that will screw up the sweet & salt balance of the topping…<\/p>\n <\/a><\/p>\n Then I drizzled the melted butter on it…<\/p>\n <\/a><\/p>\n Then I combined it well with my fingers…<\/p>\n <\/a><\/p>\n I transfered the cake batter into the prepared pan (9″ x 13″ rectangular one) – lined with butter paper…<\/p>\n <\/a><\/p>\n I sprinkled the topping over the batter, evenly, and then popped it in the oven for about 35 minutes. Allowing it to cool, I transferred it on a tray and cut it up into squares, and voila!!<\/p>\nHere’s what I used:<\/h3>\n
\n1\/2 cup suger
\n2 tbsp baking powder
\n1\/2 cup butter
\n2 cups orange marmalade
\n1 cup orange juice
\n1 tsp vanilla essence
\n2 eggs<\/p>\n
\n1 tsp cinnamon
\n1tsp nutmeg
\n3 tbsp melted butter
\n1\/4 tsp salt
\n5-6 tbsp oats (you can also use wheatgerm… something to add a slight crunch)<\/p>\nHere’s how I made it:<\/h3>\n