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.
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….
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 🙂