Please enjoy this recipe from the “Marmalade Cake for the Queen’s Jubilee” video that was recently published on my YouTube channel. The cake in question is royally delicious. It’s deliciously moist and dense. It’s powerfully perfumed with fresh orange zest. And no cake could be easier to make. All you need is a bowl, a whisk, and a loaf pan.
Please watch the above video to see how easily this Marmalade Loaf Cake comes together. In the same video, I’ll show you how I decorated the cake, and served it for Afternoon Tea.
And by the way, I’ve created three different marmalade cakes over the past 10 years. The first one appeared here on this blog in 2013. Another version was included in my 2017 cookbook, “Kevin’s Kitchen.” This third cake, which I’m sharing with you today, is my absolutely favorite in terms of its taste, texture, and ease of preparation. I hope you will give it a try.
Here’s the printable:
Marmalade Loaf Cake
- 1 8x4-inch loaf pan
For the cake:
- `1 cup (212g) sugar
- The grated zest from a large orange
- 1 cup (345g) plain yogurt
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup orange marmalade
- 1/2 cup (112g or 120ml) flavorless oil, such as safflower
- 1 1/2 cups (190g) self-rising flour (see NOTES below)
For the glaze:
- 1 cup sifted confectioners' sugar
- Freshly-squeezed orange juice (or Cointreau or Grand Marnier)
- Preheat oven to 350°F. Grease and flour (or spray with "baking" spray) an 8x4-inch loaf pan.
- Put the sugar and the orange zest in a large bowl, and rub them together with your fingers until the sugar is perfumed -- about 30 seconds. In the same bowl, whisk in the yogurt, eggs, vanilla extract, orange marmalade, and oil. Add the self-rising flour, and whisk only until the flour disappears into the batter.
- Pour the batter into the prepared loaf pan. Bake until the cake puffs and browns lightly, and a skewer inserted into the cake comes out clean or mostly clean -- 45-50 minutes. Cool completely on a wire rack.
- To make the glaze, whisk together the confectioners' sugar and just enough orange juice (or Cointreau or Grand Marnier) to make a smooth, pourable mixture. Pour the glaze on top of the cake. Garnish, if desired, with dried organic rose petals.