Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate, Cardamom and Marmalade Loaf

Loaf Cakes | 12th January 2013 | By

Lovely CT bought me two books for Christmas, one was The Dessert Deli by Laura Amos, a book full of luscious and decedent desserts and the other was the acclaimed Scandilicious Baking by Signe Johansen, cook and fellow food blogger. I was particularly thrilled by the latter as I’ve heard much about Scandinavian baking, but actually know very little about it.

With the theme for Tea Time Treats being zesty citrus this month and the theme for One Ingredient being oranges, I was keen to make some sort of marmalade cake. I had a look on Eat Your Books and came up with a number of delicious and suitable recipes, but before going ahead, I thought I’d just check my new acquisition (not yet added to EYB). I have to say, I wasn’t very hopeful as marmalade is not something I associate with Scandinavia, but I was wrong. Signe had a recipe for a chocolate and orange marmalade loaf cake. That was the one for me, or at least the one I was going to adapt. As well as a jar of marmalade that needed using up, I also had half a small jar of the lemon marmalade I made just before Christmas – I fancied a St Clements Marmalade Cake. I’d also got it into my head that cardamom would pair very nicely with marmalade. Actually, I knew it did, due to the success of the nonnettes I made this time last year. So I omitted both the coffee and vanilla stated and added some ground cardamom instead.

This is how I did it:

  • Spooned 100 ml Seville orange marmalade and 100 ml lemon marmalade into a small bowl.
  • Juiced one large orange and stirred this into the marmalade.
  • Melted 100g salted butter and 200g runny honey in a pan over gentle heat, then left to cool slightly.
  • Sifted 200g flour (100g wholemeal, 80g white, 20g buckwheat) into a large bowl with 2 tsp baking powder and 1/4 tsp rock salt.
  • Sifted in 50g ground almonds and 50g cocoa powder.
  • Ground the seeds from 2 cardamom pods in a pestle and mortar and added this to the mix.
  • Made a well in the centre and poured in the butter and started to mix.
  • Added 2 medium eggs, mixing them in one by one, working outwards from the middle.
  • Added 2 tbsp yogurt and continued to mix.
  • Added half of the marmalade mixture and stirred until all incorporated.
  • Finally, stirred in 100 ml of warm water.
  • Poured the mixture into a 2 lb loaf mould and baked at 180C for 40 minutes.
  • Whilst still hot, pricked the cake all over with a skewer and poured the remaining marmalade mixture over the top.
  • Left to cool, then turned out onto a plate to serve.

This was my first introduction to Scandinavian baking and it won’t be my last; we both really enjoyed this cake. My photographs have by no means done it justice and I was a little disappointed with the holes, but it was moist with a sticky top or as CT described it (not very diplomatically I thought) “reassuringly pudding like”. Pudding like it may be, but its restrained sweetness means it probably won’t be as popular with the children. The cardamom flavour did as I hoped and complemented the citrussy tang and bitterness of the marmalade. It gained the seal of approval from my mother, who is a little hard to please when it comes to cakes.

As stated above, I am entering this into One Ingredient with Laura of How to Cook Good Food and Nazima of Franglais Kitchen.
This is my zingy start to the New Year and my entry to Tea Time Treats with Karen of Lavender and Lovage and Kate of What Kate Baked.

As I used up two half jars of marmalade, I am sneaking this into the new Credit Crunch Munch event started by Camilla of Fab Food for All and Helen of Fuss Free Flavours.

Comments

  1. Leave a Reply

    Susie @ Fold in the Flour
    12th January 2013

    Looks like the perfect accompaniment to a cup of tea! The flavours sound lovely, and cardamom and orange work well together. šŸ™‚

  2. Leave a Reply

    laura@howtocookgoodfood
    12th January 2013

    Ah, you read my mind. I have just posted a carrot, cardamom & orange soup! Of course I know that all these flavours would work harmoniously and I actually prefer your addition of cardamom to the vanilla you replaced. I was also thinking of making a cardamom infused marmalade which may well be good to use in this wonderful sounding loaf cake. I am really desperate to get the Scandilicious book myself and I| hope to read about more recipes you try out from it soon.
    Thanks for entering One Ingredient!
    ps. The inlinkz is just below Happy New Year but before the comments. There are about 9 entries there before you get to the ‘enter here’ sign xx

    • Leave a Reply

      Choclette
      13th January 2013

      Oh thank you Laura, you always say such reassuring things. Cardamom marmalade sounds absolutely delicious as does your soup.

    • Leave a Reply

      Choclette
      13th January 2013

      Thank Elizabeth. I’d never thought of adding cardamom to sweet recipes until I started this blog and it’s such a great discovery.

  3. Leave a Reply

    Camilla @Fabfood4all
    12th January 2013

    Yummy this loaf looks sticky and wonderful with a cup of tea. Thank you for entering it into the 1st ever Credit Crunch Munch:-)

  4. Leave a Reply

    laundryetc
    12th January 2013

    Just made your cake and polished off 2 slices. It is really delicious. Mine came out lovely even textured and light. I had to cook it for about 1 hour to be sure it was cooked right through. I used Green & Black’s cocoa, so the chocolate is rich and strong. I do love recipes like this where you use melted butter and simply throw all ingredients together. Easy as anything. Thanks for your recipe. Think it would work with redcurrant jam too.

    • Leave a Reply

      Choclette
      13th January 2013

      Fantastic thank you. You made my day. It’s always good to hear that someone has been inspired enough to actually make something they’ve seen on my blog, especially when it turns out well. I know I didn’t cook mine long enough, which is why it was somewhat puddingy, but delicious all the same. I use G&B cocoa too and I’m sure it would work with redcurrant jam , although it would be a sweeter cake.

    • Leave a Reply

      Choclette
      13th January 2013

      It’s just so hard to stop when it comes to cookbooks, there are so many I’d love to get my hands on, but ……..

  5. Leave a Reply

    Sue/the view from great island
    13th January 2013

    I bet this tasted incredibly rich and complex. I’m not a marmalade fan when it’s all by itself, but as an ingredient I think it must be fabulous. The ‘pudding like’ texture sounds perfect!

    • Leave a Reply

      Choclette
      13th January 2013

      I could never see how marmalade would work in a cake – until I finally tried it last year and now I’m hooked!

  6. Leave a Reply

    Alida
    13th January 2013

    this loaf must be very fragrant Choclette. A very interesting combination of flavours. Very inventive baking as usual. Brava!

    • Leave a Reply

      Choclette
      13th January 2013

      Thank you Alida – orange and cardamom go very well together and of course chocolate goes with everything šŸ˜‰

  7. Leave a Reply

    Miss C Flash
    13th January 2013

    I love loaf cakes and I like the use of chocolate, marmalade and cardamom – unusual but I can imagine it tasted lush! x

    • Leave a Reply

      Choclette
      13th January 2013

      It’s probably my downfall, but I’m a bit hooked on “unusual”.

  8. Leave a Reply

    The Caked Crusader
    13th January 2013

    Ooh – love the photos of the slices; it looks so dark and sticky. I’m slowly coming around to the combination of chocolate and orange….give me another few years and I’ll be raving about it!

    • Leave a Reply

      Choclette
      13th January 2013

      Well it took me a while to come around to marmalade in cakes, but I’ve embraced it with enthusiasm now šŸ˜‰

  9. Leave a Reply

    Katie
    13th January 2013

    Looks lovely and sticky and dense (in a good way). Love the idea of orange and cardomom together, especially with the honey. I don’t know much about Scandinavian baking either, so I’ll be interested to see what else you bake

  10. Leave a Reply

    Janice Pattie
    13th January 2013

    Oh delish! Great combo of flavours, I baked my WSC today, need some light for photos, so may not get it blogged till next weekend.

  11. Leave a Reply

    Phil in the Kitchen
    13th January 2013

    Delicious. Marmalade works so well in baking – it has to since I usually make far too much of it. I’ve got a book of Scandinavian baking somewhere – I must dig it out.

  12. Leave a Reply

    Katharine
    14th January 2013

    I love moist loaf cakes like this one and what a wonderfully fragrant mix of flavours! And it’s got a sticky top to it as well – perfect!

  13. Leave a Reply

    Kate@whatkatebaked
    14th January 2013

    What a lovely loaf! And great flavour combinations with the marmalade, cardamom and of course chocolate! Looking forward to reading more of your adventures with Scandi baking!

  14. Leave a Reply

    Laura Loves Cakes
    15th January 2013

    What a lovely recipe…the addition of cardamom is really interesting… and your loaf looks so moist and I love the marmalade on top! šŸ™‚

  15. Leave a Reply

    Sarah, Maison Cupcake
    16th January 2013

    That sounds marvellous – I really liked Signe’s first book but not seen the second. Chocolate and cardamom go beautifully together.

  16. Leave a Reply

    Brogan
    28th April 2014

    What a great looking recipe! I can almost smell it it looks that good! I bet it’s best when its just warm from the oven! xxx

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