Anarchy in a Jar

The revolution starts in your mouth // Small-batch condiments made in Brooklyn

How to Jam #6: Marmalade Cake

UncategorizedLaena McCarthy

This cake is delicious and simple, plus it incorporates jam! MARMALADE AND OLIVE OIL CAKE

4 tablespoons marmalade (we used our Grapefruit & Smoked Salt flavor)*
2  cups sugar
Unsalted butter, for greasing
2 1⁄2 cups flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
4 eggs
6 tbsp. extra-virgin olive oil
1⁄4 cup fresh orange juice
1⁄4 cup confectioners' sugar
Sea salt, for garnish

1. Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a big bowl and set aside.  Add remaining sugar, reserved flour mixture, vanilla, marmalade and eggs and whisk until incorporated (you can use a food processor too or beaters), about 2 minutes. Add olive oil; whisk until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40–45 minutes. Let cool for 30 minutes or so.

3. In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.

*note: you can also make your own marmalade or simply simmer orange peel with water & a teaspoon of sugar and use that. You can also use meyer lemon marmalade and lemon juice as a glaze.