Orange Marmalade Cake
Orange Marmalade Cake is not a typical holiday cake, to be sure. But why not celebrate with beautiful, in-season citrus?
This cake is inspired by Esther Bolick’s cake, made famous by the Mitford Series by Jan Karon. Victoria Magazine commissioned Edna Lewis and Chef Scott Peacock to develop this recipe that I adapted many years ago. Devour the book series as well as the cake! Happy celebrating!
Prep Time: 30 minutes | Cook Time: 45 minutes | Servings: 12 slices
Cake Ingredients:
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup softened butter (2 sticks)
- 2 cups granulated sugar
- 3 large eggs, room temperature, beaten lightly
- 1 Tbsp orange zest, grated
- 1½ tsp vanilla
- 1 cup buttermilk, room temperature
Orange Syrup Ingredients:
- 1 cup freshly squeezed orange juice
- ¼ cup granulated sugar
Filling Ingredients:
- 1 cup orange marmalade
Frosting Ingredients:
- ¾ cup well-chilled heavy cream
- 3 Tbsp sugar
- ¾ cup well-chilled sour cream
Method:
Preheat the oven to 325° F. Butter two 9-inch round cake pans, line with parchment paper, and butter and flour the paper.
In a bowl, whisk the flour, baking soda, and salt together.
In the bowl of a stand mixer, beat the butter then add the sugar a little at a time. Beat until it is light and fluffy. Beat in the eggs, orange zest, and vanilla.
Add the dry ingredients and buttermilk alternately, beginning and ending with the dry ingredients and mixing thoroughly after each addition.
Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven.
Bake 45 minutes or until a toothpick inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes. Turn onto racks and allow to cool completely.
While the cake bakes, make the syrup by stirring together the orange juice and sugar in a bowl until the sugar is dissolved. After baking, poke holes at ½-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining syrup. Let the layers cool completely.
In a saucepan over moderate heat, heat the marmalade just until melted. Let cool 5 minutes.
In a mixing bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until it can be easily spread.
To Assemble the Cake:
Arrange one of the layers on a cake plate, then spread ⅔ of the marmalade in an even layer. Invert the remaining layer onto the top of the first layer and frost the entire cake, adding the remaining marmalade as a garnish on top. Chill for at least 2 hours before serving. Decorate as desired.
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
www.tammycirceo.com | IG: @cheznous_tammycirceo | FB: TammyCirceoChezNous