I love orange and lemon cakes! Which will be no surprise to readers of this blog, as I have posted a few. Recently I posted Claudia Roden’s famous orange almond cake, made by cooking whole oranges.
This cake also includes a whole orange, this time used without cooking. It also has marmalade in the cake batter as well as in the glaze, giving the cake a lovely “jammy” flavour, hence the name!
It’s also super easy and quick! It’s made entirely in the food processor. Saves on washing up too!
The resulting cake tastes great and looks pretty enough to grace any afternoon tea table.
1 large orange
180g caster sugar
3 free range eggs, at room temperature
1 teaspoon vanilla extract
200g self raising flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon good quality marmalade
150g icing sugar
Juice of half an orange
1 tablespoon marmalade (optional)
Preheat oven to 170 degrees C.
Grease a 20cm or (bigger) springform pan. If you use a bigger pan, your cake will be wider and not as high.
Line the base of the pan with baking paper.
Melt the butter in the microwave or in a saucepan on the stovetop.
Cut off the stem section of the orange. Chop the orange into large chunks, including the skin.
Put the chunks into a food processor and blitz until pureed, about a minute.
Add the melted butter, sugar, eggs and vanilla to the processor and process till combined. Add the SR flour, baking powder, salt and marmalade and blitz until just combined.
Pour into the prepared pan and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven, and leave to cool for 10 minutes. Run a knife around the pan ring to loosen the cake from the pan.
After another 10 minutes remove the ring and take the cake off the base, placing it onto a serving plate.
To make the glaze, add enough icing sugar to the orange juice to make a drippable icing. Stir through the marmalade if using.
With a palette knife or spoon, spread the glaze over the cake, letting it drip down the sides.
Serve as is or decorate with whatever you fancy – I love fresh flowers, or glacé or dried orange!