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We hope you got benefit from reading it, now let’s go back to marmalade cake recipe. To cook marmalade cake you only need 24 ingredients and 17 steps. Here is how you achieve that.
The ingredients needed to cook Marmalade Cake:
- Provide the cakes
- Prepare 1 cup sunflower oil
- Prepare 1/2 cup white sugar
- Use 1/2 cup soft light brown sugar, any lumps squashed out
- Use 3 large eggs
- Provide 2 1/4 cup all purpose flour
- Provide 1 1/2 tsp baking soda
- Use 1 1/2 tsp ground cinnamon
- Get 1 zest of 3 oranges
- Get 1 1/2 tsp grated nutmeg
- Provide 2 cup grated/shredded carrot
- Provide 2 cup sultanas
- Prepare 1/3 cup chopped walnuts
- Get 1 cup desiccated coconut
- Provide 1 tsp vanilla extract
- Provide the syrup
- Provide 1 cup light brown sugar
- Provide 1 juice of two oranges
- You need 1/2 cup marmalade (I used shredless)
- Prepare the frosting
- Get 2 stick unsalted butter, room temperature
- Use 1 juice and zest of 2 oranges
- Prepare 1 1/2 cup confectioner's sugar, sifted
- Provide 1/4 cup marmalade, 1 tablespoon of which reserved.
Instructions to make Marmalade Cake:
- Preheat oven to 150 C/ 300°F
- Butter and line 2* 8 inch cake pans with baking parchmemt
- In a stand mixer bowl or with an electric hand mixer, beat the oil, eggs and sugars until light and fluffy
- Sift in the cinnamin, nutmeg, baking soda and flour, and mix in with a metal spoon until muxture looks smooth.
- Add the other cake ingredients and mix well.
- Divide mixture between the two pans.
- Bake both cakes on the middle shelf for 30-35 minutes.
- To make the syrup, put the juice, sugar and marmalade in a small saucepan, simmer until all melted, then take off the heat, but keep warm.
- Set up a wire rack with something laid underneath it to catch any spilled syrup (kitchen paper or a cloth)
- Take cakes out of the oven and while still wsrm use a skewer to poke holes all over both cakes, then spoon the syrup over the two cakes.
- Allow cakes to cool completely
- To make the frosting, beat the butter until fluffy, add the zest and juice, the marmalade and mix in.
- Mix in the confectioner's sugar. If it splits, don't panic, just keep beating it for a few minutes until it comes back together
- Place the first cake top down on a serving plate or cake dish.
- Spread the reserved marmalade over the base, then spread on the filling (I had enough frosting to do the top of the cake aswell, but if you don't, you can just decorate the top with some orange zest or candied orange peel).
- Place the second cake on top, as usual.
- If you can, try keeping this cake for a few days as apparently it only gets better! :)
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