This post may contain affiliate links. Please read my disclosure policy.
A ray of sunshine on a plate – moist and tender Orange Marmalade Cake!
The sun came out.
It was almost like a holiday.
Saturday morning the birds were singing, the snow had melted and the weatherman promised 60+ degrees for the high.
It was such a pleasure to get a brief glimpse of spring.
I see I have a bowl of oranges and a leftover jar of orange marmalade from the holidays. What to do, what to do? I guess you know what I did, baked an Orange Marmalade Cake! Oranges are so bright and remind me of summer. I need a little summer in my life – how about you?
Slice two medium oranges thinly. I’ve bought several mandoline slicers over the years – but prefer the one linked below. Check it out!
Butter a 9″ springform pan and sprinkle with turbinado sugar. Layer the orange slices slightly overlapping.
Fill the bottom of the pan. I used the lowest setting on the slicer to get somewhat transparent slices. Since we’re leaving the orange rind intact, I thought it would be best to have them very thin.
Mix together the batter ingredients and carefully spoon it on top of the slices.
Spread the batter evenly taking care not to disturb the orange slices. Bake at 350 degrees for about 50 minutes.
While the cake is still warm, carefully remove the sides of the pan and invert onto a serving plate. Drizzle the cake with the remaining orange marmalade mixed with a little water.
Serve warm or at room temperature with a little plain Greek Yogurt or lightly sweetened whipped cream.
If you’re looking for a little sunshine in your life – this may do the trick. This cake is not as sweet as you might think. The orange rind helps balance the flavors so don’t skimp on the sugar thinking it may be over the top.
Gooey, sticky, moist and sweet … and so easy to make. Perfect for a Saturday afternoon cup of tea. Enjoy!
Thanks for PINNING!
Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Orange Marmalade Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 pieces
Course: Cake, Dessert
A ray of sunshine on a plate - moist and tender Orange Marmalade Cake.
Ingredients
- 4 tablespoons coarse sugar (turbinado)
- 2 small-medium oranges washed and thinly sliced
- juice and zest of 2 small-medium oranges
- 14 tablespoons unsalted butter room temperature (7oz or 198g)
- 1 cup granulated sugar (222g)
- 4 large eggs lightly beaten
- 6 heaping tablespoons orange marmalade (divided and fine cut)
- 1 ⅓ cup all purpose flour (164g)
- ⅔ cup almond meal almond flour or ground almonds
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350°F.
- Grease the bottom and sides of a 9" springform pan with butter. Sprinkle the bottom with 4 tablespoons turbinado sugar. Layer the sliced oranges around the bottom of the pan, slightly overlapping to cover. Set aside.
- In a large mixing bowl cream together the butter and sugar until pale and fluffy. Add 3 heaping tablespoons of the orange marmalade and beat to combine. Mix in the beaten eggs until fully incorporated. Using a spatula, fold in the flour, almond flour, baking powder, salt, orange juice and zest. Blend just until smooth. Don't over beat.
- Gently spoon the batter over the sliced oranges and smooth to level. Bake at 350°F for about 50 minutes or until the top is golden brown and the cake is set.
- Remove from the oven and cool for about 5 minutes. Remove the sides of the springform pan and invert the cake onto a serving dish. Carefully remove the bottom of the pan.
- Place the remaining 3 tablespoons marmalade in a microwave safe bowl. Add 1-2 tablespoons water and heat on high for about 30 seconds. Stir and heat again until the marmalade has thinned.
- Spread the warm glaze over the top of the cake. Serve warm or at room temperature with plain Greek yogurt, ice cream or lightly sweetened whipped cream.
Recipe Notes
- (Recipe adapted from Jamie Oliver Magazine by Ginny Rolfe)
Nutrition
Calories: 473kcal | Carbohydrates: 54g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 214mg | Potassium: 119mg | Fiber: 2g | Sugar: 35g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 2mg
Click on the photo below for more information about our favorite mandoline slicer!
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
I hope you have a lovely week – thanks so much for stopping by!
Tricia
Margaret
Sunny citrus cake is baking in the oven and looking promising! I noticed receipe for marmalade cake and it may be next 🙂 a bit baffled though with butter measurement- 14 tablespoons? Why tablespoons?? Do you know in cups/grams please? Thank you!
Tricia Buice
Hi Margaret. I hope you loved the citrus cake! In the U.S. all sticks of butter come with hashmarks indicating tablespoon measurements. Each stick has 8 tablespoons. But if you prefer, here’s the conversion: 14 tablespoons of butter equals 7 ounces or 198 grams. Hope that helps 😁