Orange Marmalade Cake
Ingredients
- 1 cup sliced almonds
92 grams
- 1 cup all purpose flour
133 grams
- 1 teaspoon baking powder
5 grams
- 2 oranges
I used Cara Cara oranges
- 2 tablespoons demerara sugar
- 3 large eggs
room temperature
- 1 cup granulated sugar
200 grams
- 3/4 cup olive oil
- 1/2 cup almond milk
or regular cow's milk
- 2 tablespoons orange juice
freshly squeezed
- lemon zest
from 1 lemon
- 1 teaspoon fresh rosemary
finely chopped
- 1/2 teaspoon anise seeds
- 1/2 cup orange marmalade
165 grams
Directions
- 1
Place the sliced almonds with one teaspoon of granulated sugar in a food processor and pulse till very finely ground.
- 2
Whisk together the finely ground almonds, flour and baking powder in a medium-sized bowl. Set aside while you prep the pan.
- 3
Grease the bottom and sides of a 9-inch springform pan then line with parchment paper and grease the top of the parchment paper.
- 4
Sprinkle with two tablespoons of demerara sugar.
- 5
Slice the oranges into 1/4-inch slices and trim off the peel with a sharp pairing knife.
- 6
Line the springform pan with the sliced oranges directly over the demerara sugar and fill the empty gaps with smaller orange pieces. Set aside.
- 7
Preheat the oven to 350 degrees F.
- 8
In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
- 9
Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
- 10
Add the flour mixture to the egg mixture and mix until well combined.
- 11
Pour the cake batter into the prepared pan.
- 12
Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
- 13
The cake will be medium brown in colour when done and the top will spring back to the touch.
- 14
Let the cake cool for 30 minutes before releasing it from the springform pan.
- 15
Invert the cake over a serving platter and peel off the parchment paper to reveal the orange upside-down cake.
- 16
Let the inverted cake cool for another 30 minutes and then spread the orange marmalade over the top of the cake with the back of a spoon or offset spatula.
- 17
Slice and enjoy with your favourite hot beverage.
Orange Marmalade Cake
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About this Recipe
Imagine a dessert that’s as beautiful to behold as it is delicious to eat. This stunning Orange Marmalade Cake delivers that showstopping appeal with vibrant citrus flavors, making it the perfect sweet ending for any meal.
What makes this cake truly special is its upside-down preparation, creating a glistening top layer of tender orange slices, infused with the rich sweetness of marmalade. This simple technique elevates a classic cake into an elegant centerpiece, ensuring every slice is packed with bright, tangy-sweet notes and a delightful texture.
You’re in for a treat with this cake, which boasts a wonderfully moist crumb thanks to the use of olive oil and either almond or regular cow's milk. Each bite offers a delightful balance of sweet orange and subtle floral notes from fresh rosemary, complemented by a hint of warm anise seeds. It’s a sophisticated yet comforting dessert that yields 8 generous servings, perfect for sharing. You'll love the texture contrast between the soft cake and the delicate, candied-like orange slices.
Customization & Variations
Feel free to experiment with the type of oranges you use; while Cara Cara oranges offer a beautiful color and mild sweetness, any firm, thin-skinned orange would also be delicious for the decorative top. If you prefer, regular cow's milk is a perfectly suitable swap for the almond milk. For a different flavor profile, consider adjusting the amount of fresh rosemary or anise seeds to your preference, or even omitting them if you prefer a simpler citrus flavor.
This Orange Marmalade Cake is ideal for a festive brunch, a special dinner dessert, or simply as an impressive treat with your afternoon tea. Serve it simply on its own to let its beauty shine, or perhaps with a dollop of crème fraîche for an extra touch of richness.