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Orange and lemon cake with marmalade cream

 Based on a Claudia Roden recipe, this is an ideal cake for a picnic, moist but easy to transport and slice. The marmalade cream can be spread over the top or served alongside each slice. The cake is also delicious with poached rhubarb or Cardamom and poppy seed ice cream.

For 8-10

  • oil, for greasing
  • flour, for dusting
  • 2 oranges
  • 6 eggs
  • 250g sugar
  • 2 teaspoons vanilla extract
  • grated zest of 1 lemon
  • grated zest of 1 lime
  • 1 teaspoon baking powder
  • 250g ground almonds

For the marmalade cream

  • 150ml double cream
  • 110g mascarpone or cream cheese
  • 2 tablespoons Seville orange marmalade, preferably homemade
  • 1 tablespoon caster sugar (optional, depending on the sweetness of the marmalade)

Preheat the oven to 190°C/gas mark 5. Oil a 23cm non-stick, loose-bottomed cake tin and dust with flour.

Wash the oranges and boil them whole for 1 1/2 hours, or until they are soft. Allow to cool.

Beat the eggs with the sugar. Add the vanilla, lemon and lime zest, baking powder and almonds and mix well.

Cut open the oranges. Discard the seeds and puree the whole fruit, skin and all, in a food processor. Add to the egg mixture and stir thoroughly.

Pour into the prepared cake tin and bake in the middle of the oven for 1 hour. Allow to cool before turning it out.

Lightly whip the cream. Fold in the mascarpone and then the marmalade. If the mascarpone is quite firm, beat it separately first and then fold in. Taste and add sugar as necessary.

This recipe appears on p84 of Sarah's Food for Friends and Family Cookbook.