Orange Marmalade Drizzle Cake with Candied Oranges.
If you love the flavour of orange it's in every element of this cake from the edible decorations, the warm syrup oozing through every crumb and the marmalade stirred through the batter.
What's not to like?
My husband dislikes any cake that is not naturally moist but this uses the syrup from making the candied oranges as the drizzle. Nothing goes to waste. Making the candied oranges at the same time as the cake means that the cake will quickly soak up the yummy syrup.
I was given some lovely preserves as a present and one of them was orange marmalade with gin. The shreds of orange zest were really tangy so I thought they would go with a drizzle cake. Of course, you could use any marmalade or leave it out too. I used a standard Victoria sponge mix ratio and added a generous amount of marmalade to the mix. You could just grate some zest but this method is great for a store cupboard cake.
I used seedless satsumas as I wanted an even pattern on the cake. You could change the recipe to use lemon and lime too or just leave out the decoration. So, here's Orange Marmalade Drizzle Cake with Candied Oranges!
This cake is delicious served warm from the oven. If you are feeling naughty you could add a dollop of cream or some custard. In the unlikely event of having any left over store it covered then warm a slice in the microwave for a treat!
If you love drizzle cakes you might like my Lemon Drizzle Muffins.
If you like this Orange Marmalade Drizzle Cake don't forget to Pin it for later!
Orange Marmalade Drizzle Cake with Candied Oranges
For the syrup and candied oranges
- 3 mandarins sliced
- 2 tbsp fresh orange juice
- 175 g soft brown sugar
- 175 ml water
For the cake
- 170 g cooking spread
- 170 g soft brown sugar
- 170 g self raising flour
- 3 medium eggs
- extra spread for lining tin
- Grease a 19cm/71/2 inch springform cake tin and line the base and sides with baking parchment. Preheat the oven to 180 C.
- Make the cake by creaming together the spread and sugar then add the eggs one at a time, beating in well.
- Mix in the marmalade and fold in the flour.
- Turn the mixture into the tin and bake for about 50 minutes until a skwewer comes out clean.
- In the meantime put the orange slices in a saucepan and cover with water. Bring to the boil and simmer for 3 minutes then carefully transfer the orange slices into iced water.
- In a frying pan add the sugar, water and orange juice and gently heat until the sugar dissolves then add the orange slices in a single layer.
- Leave the orange slices in the syrup until they are very soft, turning occasionally without boiling. This should take about 30-40 minutes.
- When the cake is cooked remove the tin immediately and place on a plate with an edge. Use a skewer to poke holes then arrange the slices over the cake and pour the syrup all over.