MARMALADE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
- Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
- Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
- Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
- Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.
ORANGE MARMALADE CAKE
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
Provided by Denise Fox
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g
ORANGE MARMALADE CAKE
This recipe came from an old, old cookbook belonging to my grandmother. I have made this with 2 layers, 3 layers or 2 layers split to make 4 layers. It is an extremely moist cake and a beautiful presentation. I have also used orange extract in the cake instead of vanilla extract. It is also good using a cream cheese frosting...
Provided by Julie Hicks
Categories Cakes
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350. Lightly butter three 9-in. cake pans, line with parchment paper, then lightly butter and flour the paper.
- 2. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of a mixer, beat the butter on med. speed until light in color. Add 2-2/3 c. sugar in a steady stream with the mixer running. Beat until light and fluffy. Add the eggs and yolks, one at the time, beating well after each addition, scraping down sides of bowl. After eggs are added continue to beat for 2 more minutes on med. speed. Turn mixer to low speed and add the oil. Beat for 1 minute. In a small mixing bowl combine orange zest, vanilla and buttermilk. Fold in half the dry ingredients to the egg and sugar mixture. Scrape down sides of bowl and add half the buttermilk mixture. Fold in remaining dry ingredients, then remaining buttermilk mixture. Pour batter into prepared pans and bake for 30-35 minutes. Cool on racks approx. 20 minutes.
- 3. For orange syrup: stir together orange juice and 1/4 c. sugar until sugar is dissolved. While cakes are in cakepans use a toothpick and poke holes in the cake layers. Spoon syrup over each layer. Let the layers cool completely in the pans.
- 4. Filling: Heat marmalade over med. heat until melted. Let cool for 5 minutes.
- 5. Frosting: In chilled mixing bowl whip the heavy cream with 8 T. sugar until stiff peaks form. Add vanilla extract.
- 6. Assembly: Place one cake layer on cake plate. Peel off parchment paper. Spread 1/3 marmalade on top. Place 2nd cake layer on top, peel of parchment, spoon 1/3 marmalade on top. Place third layer on top, remove parchment, spoon remaining marmalade onto center of cake leaving 1-1/4 inche border around the edges. Frost the sides and top border with frosting leaving marmalade exposed. Chill at least 2 hours.
ESTHER'S ORANGE MARMALADE CAKE FROM THE MITFORD SERIES
I read all of the Mitford books and loved them. I found out later that there was also a cookbook. So, of course, I bought it. Can't wait to try this recipe. BTW, Donna B. said it was very good!! Just an FYI: my husband read the whole recipe to me after I typed it in. By the end, he had a couple of choice words for the cake. He...
Provided by Donna Mann
Categories Fruit Desserts
Time 1h40m
Number Of Ingredients 21
Steps:
- 1. THE CAKE:
- 2. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.
- 3. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
- 4. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop, at least once, to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
- 5. With the mixture on low speed, add the oil and beat for 1 minute.
- 6. In a small bowl, combine the orange zest, vanilla, and buttermilk.
- 7. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
- 8. Pour the batter among the three prepared pans, smooth the surface, rap each pan on a counter to expel any air pockets or bubbles, then place in oven.
- 9. Bake for 30-35 minutes, or until a toothpick, inserted in the middle, comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
- 10. THE ORANGE SYRUP:
- 11. In a small bowl, stir together the orange juice and 1/4 cup sugar, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers.
- 12. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in pans.
- 13. THE FILLING:
- 14. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
- 15. THE FROSTING:
- 16. In a chilled mixing bowl using a wire whisk attachment, whip the heavy cream with the 4 Tbs. of sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
- 17. TO ASSEMBLE THE CAKE:
- 18. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment and spoon another third of the marmalade on top. Place the third layer on top , remove the parchment and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
- 19. Frost the sides and top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
- 20. Chill for at least 2 hours before serving.
- 21. ENJOY!!!
ESTHER'S ORANGE-MARMALADE LAYER CAKE (MITFORD SERIES)
Provided by nikibone
Time 3h
Yield 10
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F. Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess. In a bowl, sift the flour, baking soda, and salt. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth. 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 for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes. To Make the Orange Syrup: In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely. To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes. To Make the Frosting: In a 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 of spreading consistency. To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
Nutrition Facts :
ORANGE MARMALADE CAKE
Steps:
- Preheat oven to 350 degrees F. Spray two 9" cake pans with non stick spray, or grease and flour. In large bowl, combine the cake mix, oil, eggs, orange juice and zest and extract. Beat with mixer two minutes and divide evenly between the cake pans. Bake for 25 minutes, or till tester comes out clean. Cool in pans for 15 minutes, then cool completely turned out on racks.
- Meanwhile, combine orange juice and sugar to make syrup. Stir to dissolve sugar. Poke holes in the cake with a toothpick or wooden skewer and spoon the syrup over each eayer, allowing the syrup to be absorbed before adding more.
- For frosting, beat the cream cheese and butter, then add the sour cream. Carefully fold in the whipped topping and set aside.
- Place one layer on a serving plate. Heat the marmalade to thin it slightly, cool five minutes, then spread half on the bottom layer. Top with second layer, and spread the
- frosting over top and sides of the cake. Add the second half of the marmalade to the top center of the cake leaving 1 1/2" of the frosting plain. Refrigerate til ready to serve. Refrigerate left over cake (if you are lucky enough to have a slice left.)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE MARMALADE CAKE
Triple orange flavor in this Orange Marmalade Cake! A two ingredient nut filling and orange fluffy marshmallow like frosting on the outside.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 375º Fahrenheit. Grease with shortening and flour 3 8" round cake pans.
- In a large bowl, cream the shortening and sugar until smooth.
- Add the eggs, one at a time, beating between each addition.
- Mix in the grated orange rind.
- Mix the fruit juices with the water in a measuring cup. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour to the egg mixture alternately with the juice, mixing between each addition.
- Pour the batter evenly between the 3 prepared pans.
- Bake for 20-25 minutes or until the center of the cake tests done.
- Allow the cakes to cool in the pans for 5 minutes, then remove them to a wire rack to cool completely.
- In a small bowl, combine the marmalade and nuts. Set aside.
- Combine the egg whites, sugar, orange juice and corn syrup in the top of a double boiler. Mix thoroughly.
- Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
- Remove from the heat.
- Add grated orange rind and beat until thick enough to spread.
- Makes 5-6 cups of frosting.
- Place one cake layer on a cake plate.
- Top with half of the marmalade filling.
- Place another cake on top.
- Top with the remaining marmalade filling.
- Place the last cake layer on top. Frost the outside with the whipped frosting.
- Decorate with orange slices
Nutrition Facts : Calories 492 kcal, Carbohydrate 84 g, Protein 5 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 37 mg, Sodium 156 mg, Fiber 2 g, Sugar 61 g, ServingSize 1 serving
ORANGE MARMALADE CAKE
Make and share this Orange Marmalade Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9 inch bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
- In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
- Add dry ingredients to the egg mixture,mix until well blended.
- Finally, stir in the walnuts and marmalade.
- Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched.
- Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 3357, Fat 181.6, SaturatedFat 88.7, Cholesterol 972.9, Sodium 2167, Carbohydrate 401, Fiber 11.7, Sugar 233.7, Protein 51.8
CHOCOLATE-ORANGE CHEESECAKE LAYER CAKE
Double up on deliciousness with our Chocolate-Orange Cheesecake Layer Cake. The flavors of Chocolate-Orange Cheesecake Layer Cake are made for each other.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Fold 2 (16-inch-long) sheets of foil lengthwise in half twice to form 3-inch-wide strips. Place 1 in each of 2 (9-inch) round pans, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Remove cakes from oven; flatten tops with back of spatula. Beat 3 pkg. cream cheese, sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in orange peel.
- Pour cheesecake batter evenly over cakes. Return to oven. Bake 25 to 30 min. or until centers of cheesecakes are almost set. Run knife around rims of pans to loosen cakes; cool completely. Refrigerate 4 hours. Use foil handles to remove cakes from pans. Place 1 cake layer on serving plate. Microwave marmalade in microwaveable bowl on HIGH 20 sec.; stir. Spread over cake layer on plate; top with remaining cake layer.
- Beat remaining cream cheese, remaining vanilla and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Spread onto top and side of cake. Sprinkle with grated chocolate.
Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 130 mg, Sodium 550 mg, Carbohydrate 58 g, Fiber 0.9579 g, Sugar 42 g, Protein 7 g
ORANGE MARMALADE CREAM CAKE
Creamy citrus flavor in a tender white cake
Provided by ReadySetEat
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven according to cake mix directions. Spray two 9-inch round cake pans with baking spray. Prepare and bake cake according to package directions.
- Cool cakes in pans for 10 minutes, then transfer to wire racks. Cool completely, about 15 minutes.
- Combine cream cheese and butter in large mixing bowl; cream together until very smooth. Add vanilla, orange peel, orange juice and sugar; blend until smooth.
- Place one cake layer onto cake plate. Spread with thin layer of cream cheese mixture. Top with orange marmalade, spreading evenly to the edge of the cake. Place second cake layer over first; frost cake with remaining cream cheese mixture.
Nutrition Facts : @id https, Calories 307 calories
CARROT MARMALADE LAYER CAKE
This cake is even better if baked a day ahead, wrapped and refrigerated, then frosted the following day. This is an amazing carrot cake! Although I have only baked this in two cake pans, I'm sure it would be just as good baked in a 13 x 9-inch baking pan.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 2 (9-inch) cakes
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (oven rack to secon-lowest position).
- Butter and flour two 9-inch round cake pans.
- In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
- In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
- Stir in the dry ingredients with a wooden spoon; mix to combine well.
- Fold in the carrots and nuts.
- Divide the batter between the two pans.
- Bake for about 40-45 minutes, or until the cakes test done.
- Transfer the cakes to racks and cool for about 15 minutes.
- Turn out the cakes onto racks to cool completely.
- Frost the cooled cake with favorite frosting.
Nutrition Facts : Calories 2586.8, Fat 131.7, SaturatedFat 17.6, Cholesterol 423, Sodium 2535.5, Carbohydrate 329.3, Fiber 13.8, Sugar 209.4, Protein 36.7
ORANGE MARMALADE LAYER CAKE
Make and share this Orange Marmalade Layer Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
- Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk.
- Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).
- Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
- Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
- Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.
Nutrition Facts : Calories 343.4, Fat 8.3, SaturatedFat 5.3, Cholesterol 19.9, Sodium 334, Carbohydrate 63.7, Fiber 0.6, Sugar 42, Protein 4.7
ESTHER BOLICK'S ORANGE MARMALADE CAKE
This recipe is from Jan Karon's series about Mitford and Father Tim. One of his parishoners is famous for her orange marmalade cake and I found the recipe on the Better Homes and Garden Web Site. Good cake!!!
Provided by mandabears
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 350 degrees.
- Spray three 9 inch greased and floured cake pans.
- In a large bowl beat cake mix, oil, eggs, water and orange zest.
- Mix until well blended.
- Divide batter evenly among 3 cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
- Cool in pans for 15 minutes.
- Remove from pans and cool completely on racks.
- FROSTING:.
- in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
- Gradually add sugar a little at a time until mixture becomes spreadable consistency.
- Stir in orange zest.
- TO ASSEMBLE CAKE:.
- Place 1 cake layer on a serving plate.
- Cut off raised part.
- Spread 1/2 cup orange marmalade on top of cake.
- Spread 1/2 cup frosting over marmalade.
- Repeat with second layer.
- Top cake with third layer and spread evenly with frosting.
- Swirl remaining marmalade on top of cake.
Nutrition Facts : Calories 983.6, Fat 49.9, SaturatedFat 20.4, Cholesterol 201.7, Sodium 606.1, Carbohydrate 131.2, Fiber 0.9, Sugar 108.7, Protein 8.1
ORANGE MARMALADE CAKE
Make and share this Orange Marmalade Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.
- In a bowl, sift the flour, baking soda, and salt.
- In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
- 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 for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
- To Make the Orange Syrup: Make the orange syrup while the cake is baking. In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.
- To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
- To Make the Frosting: In a 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 of spreading consistency.
- To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 724.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 145.3, Sodium 391.7, Carbohydrate 107.5, Fiber 1, Sugar 71.7, Protein 7.5
ORANGE MARMALADE CAKE
Gluten Free
Provided by janebrighouse
Time 1h5m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
- Place into a greased paper baking tin
- Bake at 160 fan for 40-45 minutes
- When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
- Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake
More about "orange marmalade layer cake food"
ORANGE MARMALADE CAKE - SAVING ROOM FOR DESSERT
From savingdessert.com
5/5 (1)Total Time 1 hr 10 minsCategory Cake, DessertCalories 473 per serving
- 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 degrees for about 50 minutes or until the top is golden brown and the cake is set.
ORANGE CREAM LAYER CAKE RECIPE - LAND O'LAKES
From landolakes.com
4.4/5 (7)Calories 480 per servingServings 12
- Combine 1 1/2 cups sugar, 3/4 cup butter and 1 tablespoon orange zest in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition until light and fluffy. Add flour mixture alternately with buttermilk, beating just until combined.
- Spread batter evenly into prepared pans. Bake 27-32 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.
ORANGE CREAMSICLE LAYER CAKE - FRESH APRIL FLOURS
From freshaprilflours.com
4.9/5 (31)Total Time 41 minsServings 10
- Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) two 8" round baking pans. Set aside.
- In a medium size bowl with a handheld mixer or in the bowl of stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until no lumps remain (about 3 minutes).
- For a 2 layer cake: trim cooled cake layers to create a flat surface. You can do this with a large serrated knife or a cake leveler. Place one layer on a plate or cake stand and cover the top with cream cheese frosting. Spread evenly with an offset spatula. For a 4 layer cake: split each layer into two even layers and proceed with step 2, alternating cake and frosting.
ORANGE MARMALADE LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 309 per servingServings 16
- Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
- Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
- Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
OUR MUST-BAKE ORANGE RECIPES - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
ORANGE LAYER CAKE WITH COCOA FROSTING - THRIFTY FOODS
From thriftyfoods.com
Servings 16Total Time 55 mins
ORANGE MARMALADE CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
5/5 (1)Calories 596 per servingCategory Dessert
ORANGE MARMALADE CAKE - P. ALLEN SMITH
From pallensmith.com
Category DessertEstimated Reading Time 40 secs
ORANGE CAKE WITH ORANGE FROSTING RECIPE - THE …
From thespruceeats.com
4.3/5 (37)Total Time 55 minsCategory DessertCalories 331 per serving
ORANGE MARMALADE CAKE WITH ORANGE ... - THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 18Estimated Reading Time 6 mins
- Preheat oven to 350 degrees F. Grease and flour three 6-inch round cake pans. Line with parchment paper and set aside.
- In the bowl of stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add orange blossom water, vanilla extract, and salt. Mix until thoroughly combined.
- Place one cake round on cake board (or serving plate). Lightly soak cake with ginger syrup. Spread a thin layer of buttercream over cake layer. Pipe a border of buttercream along the perimeter of cake. Spread orange marmalade within the buttercream border. If desired, carefully spread thin layer of buttercream over marmalade.
HEALTHY ORANGE CAKE - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
4.5/5 (19)Total Time 1 hr 55 minsCategory SnackCalories 245 per serving
- Add boiling water to a pot (so its about 3/4 full), add the orange, and cook on high for 1 hour until the orange becomes tender. (Don’t cover the pot). If orange develops some brownish marks from where it is in contact with the pot, this is normal.
- Once orange is soft and tender, drain the water and let it cool. Slice orange in half and remove seeds, but keep the skin on.
- Preheat fan oven to 160 degrees C/320 degrees F and grease a round 20 cm spring form tin with butter all round the sides. Place parchment paper on top of base plate and lock in place with the sides
- Add orange to a food processor or blender, along with granulated sweetener and blitz to a puree.
ORANGE MARMALADE LAYER CAKE RECIPE | HEALTH.COM
From health.com
Servings 16Calories 309 per serving
- Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
- Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
- Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
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