Orange Marmalade Tea Cake |Baking|

Here it’s been cloudy and cold for the last couple of days. Due to this weird weather I am a bit low in spirits and feeling under the weather. I have been soothing my sore throat with hot ginger tea quite a few times a day. Today however, I wanted to bake orange marmalade tea cake as baking makes everything better at least for me.

I had a jar of orange marmalade in the fridge resting for a while now. So I wanted to use it up and what can be a better way than to incorporate in a cake? I got this recipe in an old baking book of mine a while back and ever since I wanted to try this recipe. I had all the ingredients handy and the best part of the recipe was it called for whole wheat flour.

Orange marmalade tea cake is an old fashion English cake perfect for tea time. The whole wheat flour with a pinch of ginger powder gave a deep and intense flavor to the cake with a subtle taste of the orange marmalade. The crumb was moist and soft. In one word it was delicious!

Tips:

You may use honey instead of golden syrup. Use a good quality of orange marmalade to get the best results. You can store it in  an airtight container at room temperature for 2 days.

Other cake recipes you may try!

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ORANGE MARMALADE TEA CAKE

• YIELD: 1 (8 Servings)
• PREP: 15 mins
• COOK: 50-60 mins
• READY IN: 1 hr 5 mins

The whole wheat flour with a pinch of ginger powder gave a deep and intense flavor to the cake with a subtle taste of the orange marmalade. The crumb was moist and soft. In one word it was delicious!

INGREDIENTS

• 1 2/3 cups whole wheat flour sifted
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon ground ginger
• 1 1/2 sticks butter softened
• 1/3 cup light brown sugar
• 4 tablespoons golden syrup
• 2 large eggs
• 1/2 cup orange marmalade
• 3-4 tablespoons orange juice

INSTRUCTIONS

1. 1. Preheat the oven to 350F. Grease and line a 8″ round cake pan. In a bowl beat together the butter and brown sugar until light and fluffy. Add the golden syrup if using and beat again.
   2. Gradually add the eggs one at a time and beat. Finally add the orange marmalade and mix in.
   3. In a separate bowl whisk in the flour,baking powder and ground ginger. Fold in the dry ingredients to the butter-egg mixture. Stir in the orange juice to give a soft, dropping consistency.
   4. Transfer the batter into the prepared pan and bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
   5. Remove from the oven and leave it to cool in the pan for 10 minutes and then transfer on a wire rack to cool completely.
   6. Enjoy a slice with your evening tea.

• CUISINE: British/English
• COURSE: Dessert

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