TANGERINE MARMALADE
This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes 5 cups
Number Of Ingredients 2
Steps:
- Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
- Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.
Nutrition Facts : Calories 95 g, Fiber 1 g
NIGELLA LAWSON PANTRY-SHELF CHOCOLATE-ORANGE CAKE
If you'll read my personal page you'll know exactly where this recipe is coming from. This is a simple, unadorned cake with a dense texture (almost brownie-like). The orange twist is a nice surprise. One day I found myself spreading soft cream cheese over a slice and it was quite delicious! Enjoy with coffee or whatever is your poison.
Provided by Harley Seashell Pri
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 6
Steps:
- Oven@ 350.
- Melt the butter in a saucepan and then add the chocolate and stir until melted.
- Take off of the heat.
- Add the marmalade, sugar, and the eggs and combine.
- Gradually beat in the flour.
- Pour into a greased 8-inch springform pan.
- Bake for about 50 minutes or until a toothpick comes out clean when inserted.
- Cool in pan for 10 minutes before turning out.
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