MARMALADE CAKE
This sticky orange cake is a joy, and it's simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
Provided by Ginny Rolfe
Categories Desserts Jamie Magazine Fruit Easter treats Baking Puddings & desserts
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
- Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
- Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
- Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
- Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
- Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
- Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
- Serve warm or at room temperature with yoghurt, cream or ice cream.
Nutrition Facts : Calories 470 calories, Fat 24.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 6.7 g protein, Carbohydrate 6.7 g carbohydrate, Sugar 54.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ORANGE PUDDING CAKES WITH MARMALADE DRIZZLE
For a light, elegant dessert, your guests will love Orange Pudding Cakes. Just measure the ingredients early in the day. As the roast rests, whip up the cakes; let them bake during dinner, and serve warm.
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 8
Number Of Ingredients 10
Steps:
- Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
- Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
- In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
- Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 36.9 g, Cholesterol 103.1 mg, Fat 6 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3 g, Sodium 76.8 mg, Sugar 31.6 g
STICKY MARMALADE PUDDING
An indulgent, super-sticky pudding that deserves lashings of custard...
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 2h15m
Number Of Ingredients 12
Steps:
- Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
- Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
- Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
- Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
- Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
- remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
MARMALADE PUDDING
Makes 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C). Lightly spray a tall-sided 8-inch round cake pan with cooking spray. Line bottom of pan with a slightly damp sheet of parchment paper. (This helps prevent the marmalade from burning.)
- In a small bowl, place ground tea.
- In a small saucepan, bring milk to a boil over medium-high heat. Pour hot milk over tea to bloom and bring out its flavor.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, caster sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, stir together flour and baking powder. Fold flour mixture into butter mixture. Add warm Earl Grey milk, quickly stirring into batter.
- Spread all but a few tablespoons marmalade in prepared pan. Spread batter over marmalade.
- Bake until pudding springs back when touched in center, 35 to 45 minutes. Let cool in pan for 5 minutes; carefully invert onto a serving plate.
- In another small saucepan, heat remaining marmalade over medium heat. Spread over top of cake. Serve warm with Vanilla Custard.
- In a large saucepan, heat milk and vanilla bean paste or vanilla pod and reserved seeds over medium heat just until bubbles form around edges of pan.
- In a medium bowl, whisk together egg yolks, caster sugar, and flour until smooth. Pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan (remove vanilla pod, if using), and cook, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat, and pour straight into a jug to serve whilst still hot.
MARMALADE PUDDING CAKES
For a light and elegant dessert, field editor Marian Platt of Sequim, Washington serves guests these cute custard treats. The fluffy cakes are accented with orange peel and glazed with marmalade sauce.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons lemon juice and orange zest. , In another small bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. , Pour into eight 6-oz. custard cups thoroughly coated with cooking spray. Place the cups in two 13x9-in. baking pans; add 1 in. of boiling water to pans., Bake at 325° for 25-30 minutes or until a knife inserted in the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. , Combine marmalade and remaining lemon juice; drizzle over warm cakes.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
More about "marmalade pudding cakes recipes"
PERFECTLY STEAMED MARMALADE PUDDING - GEMMA’S BIGGER ...
From biggerbolderbaking.com
4.8/5 (18)Servings 8Cuisine IrishCategory Dessert
- Butter the base and sides of a 1.4-liter pudding basin or a medium glass or plasitc mixing bowl. Spoon the marmalade into the base.
- Put the roughly chopped orange (minus the pips) in a food processor, then process until finely chopped. Place in a bowl and set aside.
- In the same food processor after the orange, put softened butter, sugar, eggs, flour, bicarbonate of soda, baking powder, ginger, and salt and process until smooth and creamy, roughly 20 seconds. There is no need to wash the food processor between these steps.
MARMALADE AND GINGER UPSIDE-DOWN PUDDING RECIPE ...
From deliciousmagazine.co.uk
5/5 (5)Total Time 1 hr 5 minsCategory Bread And Butter Pudding RecipesCalories 509 per serving
- Heat the oven to 180°C/fan160°C/gas 4. Grease a 1.2 litre shallow, oval or round baking dish and line the base with a piece of crumpled and slightly damp baking paper. Warm the 175g marmalade gently in a pan, then pour into the dish and spread out evenly. Leave to cool.
- For the sponge mixture, sift the flour, spices, a pinch of salt and baking powder into a bowl. Beat the butter in another large mixing bowl until pale and fluffy using an electric hand mixer. Add the sugar and beat for 5 minutes until paler in colour, then beat in the eggs one at a time, adding 1 tbsp of the flour mixture with the second egg. Beat in the grated ginger.
- Gently fold in the remaining flour mixture with a metal spoon, followed by the orange juice. Carefully spoon the mixture into the dish and spread it out evenly, making sure it touches the sides. Bake for 30-35 minutes until risen and a skewer pushed into the centre comes away clean.
- Leave the pudding to cool in the dish for 10 minutes, then run a knife around the edge and carefully turn it out onto a warmed serving plate. Warm the 2 tbsp marmalade, pour on top of the pudding and spread it out evenly to the edges. Serve with custard or cream.
SPEEDY STEAMED PUDDING POTS | FRUIT RECIPES | JAMIE …
From jamieoliver.com
Servings 6Calories 596 per servingTotal Time 17 mins
- In a large bowl, whisk 100ml of olive oil and 2 tablespoons of marmalade with the cream and eggs.
- Place the remaining marmalade in a small pan with a splash of water and simmer on a medium-high heat until thick and syrupy, then remove.Divide the pudding mixture between the teacups, then microwave in pairs for 2½ to 3 minutes on high, or until puffed up.
MICROWAVE SPONGE PUDDING WITH MARMELADE - SEARCHING FOR SPICE
From searchingforspice.com
Ratings 9Calories 239 per servingCategory Dessert
- Put the marmalade in the bottom of round microwave proof bowl. Put the batter on top. Cook in the microwave for 2 minutes.
MARMALADE PUDDING CAKE RECIPE | MASALA TV
From masala.tv
Servings 6Estimated Reading Time 1 minCategory Cake RecipesTotal Time 50 mins
MARMALADE PUDDING CAKE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
Servings 6-8
MARMALADE BUNDT CAKE - RECIPE IDEAS, PRODUCT REVIEWS, HOME ...
From goodhousekeeping.com
Servings 10Total Time 1 hr 10 minsCategory DessertPublished 2015-01-22
- Preheat oven to 180°C (160°C), mark 4. Grease and flour a 25.5cm (10in) bundt tin, getting into all the ridges, and set aside.
- Beat butter, sugar and orange zest until light and fluffy – about 5min. Gradually add eggs one at a time, beating well after each addition. If the mixture looks as if it might start to curdle, stir in 1tbsp of the flour to bring it together.
- In a large bowl, sift together flour, baking powder, bicarbonate of soda and 1tsp salt. In a separate bowl, mix together sour cream and 275g (10oz) marmalade.
- Fold a third of the flour mixture into the butter mixture, followed by half the sour cream mixture. Continue folding in another third of the flour, then the final half of the sour cream mixture followed by the rest of the flour.
- For the glaze, blitz the remaining 150g (5oz) marmalade in a blender to a smooth paste. In a small pan, heat marmalade paste and the juice of 1 orange and simmer until it is a runny, sticky glaze, about 3-5min.
- When cake is cool, make the icing by mixing the juice of the other orange with 275g (10oz) icing sugar to make a thick icing, adding more icing sugar if needed, and drizzle over the cake.
HOW TO COOK THE PERFECT MARMALADE SPONGE – RECIPE | FOOD ...
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
STEAMED MARMALADE PUDDING RECIPE - TELEGRAPH.CO.UK
From telegraph.co.uk
Is Accessible For Free True
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MARMALADE PUDDING CAKES RECIPES
From tfrecipes.com
MARMALADE PUDDING CAKES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
MARMALADE PUDDING- TFRECIPES
From tfrecipes.com
MARMALADE PUDDING CAKE | RECIPE | PUDDING CAKE, RECIPES, FOOD
From pinterest.ca
MARMALADE PUDDING CAKES RECIPE: HOW TO MAKE IT | TASTE OF HOME
From stage.tasteofhome.com
MARMALADE PUDDING CAKE | RECIPE | PUDDING CAKE, RECIPES ...
From pinterest.com
MARMALADE PUDDING CAKES
From crecipe.com
MARMALADE PUDDING | FREE RECIPES
From recipesmy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love