Esther's Orange Marmalade Cake from the Mitford Series
Just an FYI: my husband read the whole recipe to me after I typed it in. By the end, he had a couple of choice words for the cake. He was kidding, of course.
Ingredients
- for the cake
- 1 cunsalted butter
softened, plus more for greasing pans, s
- 3 ¼ ccake flour
plus more for dusting pans, s
- 1 tbspbaking powder
s
- 1 tspsalt
s
- 2 ⅝ cgranulated sugar
s
- 5 largeeggs
at room temperature
- 4 largeegg yolks
at room temperature
- ⅝ cvegetable oil
s
- 1 tbspgrated orange zest
s
- 2 tspvanilla extract
s
- 1 cbuttermilk
at room temp, s
- for the orange syrup
- 1 cfreshly squeezed orange juice
s
- ¼ cgranulated sugar
s
- for the filling
- 1 oz.jar orange marmalade
- for the frosting
- 1 cheavy cream
chilled, s
- 4 tbspgranulated sugar
s
- 1 csour cream
chilled, s
Directions
- 1
THE CAKE:
- 2
Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.
- 3
Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
- 4
Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop, at least once, to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
- 5
With the mixture on low speed, add the oil and beat for 1 minute.
- 6
In a small bowl, combine the orange zest, vanilla, and buttermilk.
- 7
Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
- 8
Pour the batter among the three prepared pans, smooth the surface, rap each pan on a counter to expel any air pockets or bubbles, then place in oven.
- 9
Bake for 30-35 minutes, or until a toothpick, inserted in the middle, comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
- 10
THE ORANGE SYRUP:
- 11
In a small bowl, stir together the orange juice and 1/4 cup sugar, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers.
- 12
Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in pans.
- 13
THE FILLING:
- 14
Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
- 15
THE FROSTING:
- 16
In a chilled mixing bowl using a wire whisk attachment, whip the heavy cream with the 4 Tbs. of sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
- 17
TO ASSEMBLE THE CAKE:
- 18
Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment and spoon another third of the marmalade on top. Place the third layer on top , remove the parchment and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
- 19
Frost the sides and top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
- 20
Chill for at least 2 hours before serving.
- 21
ENJOY!!!
Esther's Orange Marmalade Cake from the Mitford Series
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Based on 6 ratings
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About this Recipe
Craving a taste of comfort and literary charm? Esther's Orange Marmalade Cake, inspired by the beloved Mitford Series, delivers a genuinely special baking experience. This recipe promises a homemade cake that’s both wonderfully moist and bursting with bright citrus flavor, perfect for any occasion.
This delightful cake stands out thanks to its thoughtful combination of ingredients. It features cake flour for a tender crumb, alongside both butter and vegetable oil to ensure a supremely moist texture. The triple hit of orange—from fresh zest, a bright orange syrup, and a luscious marmalade filling—infuses every bite with vibrant citrus flavor, beautifully complemented by the tangy sour cream frosting.
When you slice into Esther's Orange Marmalade Cake, you'll be greeted by a tender, golden crumb. Each forkful will offer a harmonious blend of rich, buttery cake with the vibrant sweetness and slight bitterness of orange marmalade. The orange syrup soaks in, adding an extra layer of moisture and citrus punch, while the light, tangy sour cream frosting provides a refreshing contrast, creating a complex yet comforting dessert.
Feel free to customize this cake to your liking. While orange zest is classic, you could experiment with lemon zest for a brighter, more tart flavor profile in the cake itself. For the filling, consider using a different marmalade, like a grapefruit marmalade, if you prefer a more pronounced bitter citrus note. If sour cream frosting isn't your preference, a classic cream cheese frosting would also pair beautifully with the orange flavors.
This beautiful cake is ideal for special gatherings, Sunday afternoon tea, or as a delightful centerpiece for a casual celebration. Serve it simply, allowing its rich flavors and appealing texture to shine.