Orange Marmalade Tea Cake Recipe
Orange Marmalade Tea Cake is simple and easy to make and tastes delicious even without any frosting. The sticky orange marmalade lends a fresh, citrusy burst to the cake and is a perfect accompaniment to a cup of tea or coffee. Apart from increasing the health quotient, the olive oil also adds its characteristic flavour to the cake. The whole wheat flour and almond flour are part substitutes for Maida, without altering the taste or texture of the cake. You can also substitute the white sugar with brown sugar to make this orange Marmalade cake an absolute guilt-free tea time snack!
You can also try cakes like-
- 1 cup All Purpose Flour (Maida)
- 3/4 cup Whole Wheat Flour
- 1/4 cup Almond Meal (Badam Powder)
- 1/4 teaspoon Salt
- 1-1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/3 cup Olive Oil
- 1 teaspoon Fresh orange juice
- 2 Whole Eggs
- 3 tablespoon Orange marmalade jam , slightly warmed and then cooled
- 3/4 cup Caster Sugar
- 1/2 cup Buttermilk , (or milk+1/2 tablespoon vinegar)
- 4 tablespoon Orange marmalade jam , to drizzle/brush on the cake
How to make Orange Marmalade Tea Cake Recipe
To begin with Orange Marmalade Tea Cake, preheat the oven to 180 degree celcius. Prepare two 5 inch round pan or one 9 inch round pan or one 9 inch loaf pan.
Sieve the flours, baking powder, baking soda and salt in a mixing bowl. Set it aside.
In another mixing bowl, beat the eggs till fluffy. Add in the sugar, oil, marmalade, orange extract and whisk till blended properly.
Fold in the dry ingredients with the wet, alternating with the addition of buttermilk.
Pour the batter in the prepared pan and bake for about 30-35 minutes or till a cake tester comes out clean (time will vary depending on the oven and size of pan).
Carefully invert the cakes after 5 minutes onto a cooling rack and cool. (Run a knife around the edges of the pan to loosen the cake from the sides).
Drizzle the Marmalade over the cakes when it is warm and not hot.
Serve Orange Marmalade Tea Cake with a hot cup of coffee or Masala chai.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.