Have a jar of marmalade?
Then you’re halfway to sitting down with your own slice of this orange-scented marmalade cake.
Tender and rich, this cake can go from afternoon snack to dessert buffet without blinking an eye.
Emma Christensen
Let’s talk about your stash.
You know which one I mean.
It’s not that you don’t want to delight in these preserved goods.
Emma Christensen
It’s just that… they’re so precious, right?
You want to save them for a special occasion, right?
Well, my friend Marisa McClellan, a.k.a.
Emma Christensen
It moves beyond (way beyond!)
simply relegating jam to toast and tomatoes to pasta.
Here, we get jam swirled into cocktails or baked into granola.
Emma Christensen
We get hummus made with preserved lemons and party dips made with chutney and pesto.
Wondering what you could do with sauerkraut besides piling it on sausages?
Marisa’s got a frittata that you HAVE to try.
And trust meafter you see these recipes, you will!
I really like the glaze that gets brushed over the top and sides.
It turns the outside edges of each slice candy-like and adds the perfect burst of sweetness to each bite.
Store this cake right on the counter and cut yourself a slice whenever the need arises.
It keeps well for about a week and gets even better with time.
A Q&A with Marisa McClellan!
They bring me incredible amounts of joy.
My most beloved recipe is the Quick Strudel.
Plus, Aunt Doris would have been so incredibly thrilled to have had her recipe in a cookbook.
It’s a little crazy that I’ve essentially spent the last decade digging into a single topic.
But I really do find it endlessly fascinating.
And the thing I most love about canning is that it is a cooking project that endures.
There is deep satisfaction in that.
Thank you, Marisa!
And on that lovely note, I encourage you all to make this Marmalade Cake.
It’s really sure to become a favorite.
Want to try canning?
Here are some recipes!
And so, in the days before our big day, I baked a dozen cakes.
Half were loaves of this pound cake, and the remaining six were Flourless Chocolate Cake.
A decade later, my in-laws still mention our delicious wedding cakes whenever I see them.
It was well worth the work!"
Recommended Preserves:Marmalade.
If its really thick-cut, consider dicing the big hunks of peel before stirring into the batter.
Note:I find that these cakes improve with age.
If you’re free to manage it, bake them at least a day or two before serving.
They also freeze beautifully, if left unglazed.
(Alternatively, line your pans with a parchment paper sling and spray all sides with cooking spray.)
Break the eggs into a spouted measuring cup.
With the mixer running on a moderate speed, add the eggs, one at a time.
When the eggs are incorporated, add the marmalade and vanilla and beat them in.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Divide the batter evenly between the 2 prepared pans and smooth the tops.
Place on a baking sheet (to make it easier to move them around).
Bake the cakes for 35 minutes.
When the time is up, rotate the pans 180 so that the cakes bake evenly.
In a small pan, combine the powdered sugar, marmalade, and water.
Place over medium heat and warm until everything melts together.
Remove the pans from the oven and place them on a wire rack set over a baking sheet.
Let them cool for 10 to 15 minutes and then remove the cakes from the pans.
Set them, top-side up, on the rack and spoon the glaze over the warm cakes.
Use a brush to glaze the sides of the cakes.
Keep spooning and brushing until all the glaze has been distributed over the cakes.
Let them cool completely before serving.
