Recipe: Orange Marmalade Cake
A note about that flavor: It is wholly dependent on the marmalade you use. If you use an insipid marmalade — one that’s mostly made up of cloying, neon orange jelly without many (or any) pieces of peel — you’ll get a mild cake. Pleasant, but not as intense. Seek out the good stuff, preferably made from bitter Seville oranges.
2 / 3 cup coarse-cut orange marmalade, divided
12 tablespoons unsalted butter, softened, plus ½ tablespoon for glaze, and more for greasing pan
¾ cup sugar
2 teaspoons grated lime zest
½ teaspoon grated orange zest
3 large eggs, at room temperature
2 tablespoons fresh orange juice
1½ cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon fine sea salt
4 tablespoons confectioners’ sugar
1. Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-inch-by-5-inch loaf pan.
2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one a time, until incorporated. Beat in 1 / 3 cup marmalade and the orange juice.
3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
5. Heat remaining 1 / 3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and ½ tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
—Melissa Clark, The New York Times