Marmalade Cake
A luxurious citrus cake featuring homemade candied orange peel, dried currants soaked in Grand Marnier, and orange marmalade. This elegant dessert is topped with a beautiful arrangement of candied orange peel for a professional finish.
Ingredients
- •2 whole navel oranges
- •1 cup sugar
- •1 whole star anise
- •½ whole vanilla bean
- •10 tablespoons unsalted butter
- •¾ cup dried currants
- •½ cup Grand Marnier
- •1½ cups cake flour
- •1 teaspoon baking powder
- •½ teaspoon kosher salt
- •¾ cup light brown sugar
- •½ cup fresh orange juice
- •3 tablespoons orange marmalade
- •2 tablespoons orange zest
- •2 whole large eggs
- •¼ cup whole milk
- •1 whole springform pan
Cooking Instructions
- 1.
Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
15 min
- 2.
Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
60 min
- 3.
Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
10 min
- 4.
Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
10 min
- 5.
Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
10 min
- 6.
Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
45 min
- 7.
Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.
5 min
