Orange Marmalade Cake Recipe

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Orange Marmalade Cake
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Ingredients
15
Count
Nutrition
567
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325°F Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.
  2. In a bowl, sift the flour, baking soda, and salt.
  3. In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
  4. Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
  5. To Make the Orange Syrup: Make the orange syrup while the cake is baking. In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.
  6. To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
  7. To Make the Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.
  8. To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 567.27 Kcal (2375 kJ)
Calories from fat 196.95 Kcal
% Daily Value*
Total Fat 21.88g 34%
Cholesterol 104.72mg 35%
Sodium 220.01mg 9%
Potassium 176.09mg 4%
Total Carbs 88.52g 30%
Sugars 58.28g 233%
Dietary Fiber 1.01g 4%
Protein 6.11g 12%
Vitamin C 12.6mg 21%
Vitamin A 0.2mg 6%
Iron 2.7mg 15%
Calcium 78.7mg 8%
Amount Per 100 g
Calories 288.22 Kcal (1207 kJ)
Calories from fat 100.07 Kcal
% Daily Value*
Total Fat 11.12g 34%
Cholesterol 53.21mg 35%
Sodium 111.79mg 9%
Potassium 89.47mg 4%
Total Carbs 44.98g 30%
Sugars 29.61g 233%
Dietary Fiber 0.51g 4%
Protein 3.1g 12%
Vitamin C 6.4mg 21%
Vitamin A 0.1mg 6%
Iron 1.3mg 15%
Calcium 40mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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