Marmalade Cake for Mother’s Day
Having made my first experiment using marmalade in cakes with this chocolate and marmalade cake and been won over by the result, I decided to have another go.
I’ve had my copy of Nigella’s How to be a domestic goddess for many years now and I’ve always skipped over her store cupboard chocolate orange cake because of the use of marmalade. Now don’t get me wrong, I like marmalade – but when it’s on toast. Anyhow, Mother’s Day had arrived and I thought she would especially enjoy a marmalade cake – it was her marmalade after all. So, to Nigella’s recipe I went. I did of course make some inevitable changes – I added yogurt for a start. I also decided to top it with some ganache as it was a special occasion.
This is how I did it:
- Melted 125g unsalted butter in a large pan.
- When butter nearly melted, I turned off the heat and added 100g 85% dark chocolate and left to melt for a few minutes.
- Stirred until all incorporated and smooth.
- Added 3 large tbsp of my mother’s marmalade, having first cut up all the big bits into smaller ones.
- Beat in 2 duck eggs and a pinch of rock salt.
- Sifted in 150g flour (120g wholemeal spelt, 30g quinoa), 1 tsp baking powder and stirred.
- Finally stirred in 1 tbsp Greek yogurt.
- Spooned into a 22cm cake mould, levelled the top and baked for 35 mins at 180C
- Left to cool for a couple of minutes then turned out on to a wire rack to cool completely.
- Melted 100g of 70% dark chocolate with 20g unsalted butter and 1 heaped tbsp of marmalade (chunky bits removed) together over a pan of hot water.
- Stirred together then spread over the top of the cake.
- Decorated with orange and lemon flavoured sweets (shredded orange would have been a much better decoration and more in keeping with the 100% organic ingredients, but I had no oranges to hand).