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marmalade, blood orange and lemon cake

27 February 2021 by Dominic Franks

This marmalade, blood orange and lemon cake is a citrus lovers dream and as far as I’m concerned it sunshine on a cake stand. I am crazy for blood oranges and they work so well in cakes as they have quite a sharp sweetness that off-sets the sweetness of the cake.  The marmalade in this cake does that too, sort of gives the whole thing an exciting citrus tang!

It’s quite a classic cake really and has a wonderful light texture.  Perfect for an afternoon tea in all this lovely sunshine we’re having right now.  Even though it’s cold we’re still sitting outside on the front bench in the mornings.  Those first 30 minutes of Vat D are so essential to boost the immune system.  I’m sure this cake does the same!

for the cake

  • 100g caster sugar
  • 2 tablespoons marmalade – I used the Sainsbury’s Three Fruit Marmalade
  • 180g butter
  • 3 medium eggs (180g)
  • 180g self-raising flour
  • the finely grated zest of 1 blood orange
  • the finely grated zest of 1 lemon
  • you will also need another blood orange – finely sliced

for the icing

  • 150g icing sugar
  • the juice of half a blood orange

Pre-heat the oven to 160C and grease and line a large loaf tin.

In a large bowl beat the butter, sugar and marmalade together for about 6 minutes until it becomes pale and fluffy.  This works really well in a stand mixer with a paddle attachment but it can be done in a bowl with a handheld whisk or even a wooden spoon.

Add the eggs, flour and citrus zests and beat in well until combined. Pour into the prepared tin and bake for 30 – 45 mins until it’s risen and golden and springy to touch.  Set aside on a wire rack until cooled.

Meanwhile make a very quick icing by combing the juice of an orange with the icing sugar until you have a thick paste.

To make a decorative top with sliced oranges, place the sliced oranges into a pan with a little water and a tablespoon of sugar and let it gently simmer for 30 mins, then remove from the water and set aside on a drain rack to cool.

Once everything is totally cooled down, pour the glaze on top and then lay the slices of orange on top.

Eat and of course, enjoy!

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Filed Under: Cakes Tagged With: baking, blood orange cake, blood oranges, cake, lemon cake, marmalade, marmalade cake

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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