Marmalade Loaf Cake

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Have you ever had one of those days (times, lives??) where you feel like you’re 97 years old and decide to bake, and you fling ingredients in with a pretty much WTH attitude, but all the time believing you’re doing fine….but at the same time you have a sinking feeling that it’s not fine…..Oh, welcome to my life.  Except, I’m not 97.

My baking mojo has gone AWOL, I keep trying to recapture it, but I’m not that successful.  Am I just going through a “phase”, is it because I am exhausted, permanently.  Welcome to insomnia. Or that over the last few years there have been more major life stresses which I have not yet had a chance to deal with, and every so often, the emotion resurfaces and flashbacks happen, and I’m drained and stressed.  I don’t know.  This post is not supposed to be about all that.  I am just frustrated that I am having more failures than successes in my baking.  Let’s move on…..

Remember my post on Chocolate Orange Pudding Cake? I had leftover marmalade.  I could have made that pudding week after week until I’d used all the marmalade, but really, I need to try different things.  So, on to Aunty Google, where I came upon this recipe for Marmalade Loaf Cake.  And here we are today!

Believe it or not, I didn’t deviate from the recipe at all.  Not one tiny little bit.  This cake has, amongst other ingredients, orange zest, orange marmalade and ground almonds.  The addition of ground almonds to cake batter makes for a lovely textured cake.

The recipe was simple enough, and the basic technique of whisking butter and sugar, before adding eggs and then the dry ingredients and flavourings is pretty standard.

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The cooking time was 40 to 45 minutes, and so I set my timer for 43 minutes.  I got my skewer to test if the cake was done, and within a split second of opening the oven door, my beautifully risen loaf cake sank, leaving a deep valley through the centre.  I swear it did that on purpose….I left the cake in for another 5 minutes, by which time it was properly cooked, but sunken in the middle. Grrrr….snarl….

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After cooling in the tin for 5 minutes, I took it out and left it on a rack to finish cooling.  I decided not to add the marmalade glaze which the recipe calls for, though it probably adds a lovely finish to the cake, both in appearance and taste.

My sunken cake passed the taste test. The texture is lovely and it has a really nice orange flavour.  I would make it again, definitely.  I might even drizzle some dark chocolate over the top instead of using the glaze.  I just hope next time my cake stays beautifully risen!!

Wherever you are, whatever you are doing, I wish you all a peaceful day 🙂

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Chocolate Orange Pudding Cake

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I have long been a huge fan of Nigella Lawson.  I first discovered her when she did a food column for Vogue magazine.  She was less well known then, not having written her cookery books, but has deservedly gone on to even greater heights.  Today’s bake is one I used to do often when I had friends over for dinner.  It was always a success, and is so easy to make.  It is, as it says, a pudding cake.  The texture is dense and slightly squidgy (technical term) and is more pudding than cake.  I wrote the recipe down when I first baked it, and have since tried to Google it.  I am unable to find this one other than looking at other bloggers’ sites.  I am guessing it might have appeared in her Vogue column.  There is a similar (but not identical) version with raspberries in her fabulous book “How to Eat“. But, again I cannot find this recipe online other than via other bloggers’ sites.

Ingredients:

125 butter

100g dark chocolate, broken into pieces.

300g good orange marmalade

150g sugar

2 eggs, beaten with a pinch of salt

150g self raising flour.

Method:

Preheat the oven to 180°C.  Butter and flour a 20cm springform cake tin – or use a cake tin liner.

Put the butter in a heavy-based saucepan and melt over a low heat (you can also do it with a double boiler, or a heatproof bowl over a pan of hot water).  When the butter is nearly melted, add the chocolate.  Remove from the heat and stir until the butter and chocolate are smooth and liquid.  Set aside to cool for a bit.

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Add the marmalade and sugar (I used light muscovado sugar, but plain white sugar is fine too).  Use any type of marmalade you like, one with a coarse shred adds more texture to the cake, but not everyone prefers that.  Add the beaten eggs and mix well until amalgamated.  Stir in the flour, and pour into the cake tin.  Place in the oven and bake for approximately 50 minutes – ovens vary and I find my cake needs just under an hour of cooking time, but check, insert a skewer and if it comes out clean, the cake is ready.  Cool in the tin for 10 minutes before turning out.

This pudding cake is best eaten slightly warm, with cream, mascarpone or crème fraiche.  This is so simple and easy, and everyone will ask for the recipe!

Of course it would have looked a whole lot better if I had sifted a light dusting of icing sugar over the cake, but hey, it’s all about the taste, isn’t it!!

Wherever you are, whatever you are doing, I wish you a peaceful day 🙂