A lightly orange cake with a firm outside, and a very orangey, custardy topping. Unlike last week’s cake recipe from a ’70s cookbook, this one’s from a ’30s cookbook, called, amusingly enough at this point, The New Art of Modern Cooking!
Ingredients:
Cake:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1/4 cup orange marmalade
- 2 tablespoons orange zest
- 1/3 cup water
- 1/2 cup nuts (I skipped ’em)
Orange Cream:
- 3/4 cup sugar
- 5 tablespoons flour
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup hot water
- 1 cup orange juice
- 2 tablespoons unsalted butter, cut into small pieces
- 4 egg yolks, lightly beaten
- 1 tablespoon lemon juice
Preheat oven to 350 degrees. Lightly grease a 9×9″ pan and set aside. In a small bowl, combine the flour, baking powder, and salt and stir together.
In a large bowl, cream the butter and sugar until fluffy.
Add the eggs and beat in, then add the marmalade and zest and beat to combine.
Add half the flour mixture and beat until well mixed. Beat in the water, and then the remaining flour.
Add the nuts and stir together. (Or not!) Pour into the pan and spread evenly.
Bake 45-50 minutes, until it browned on the outside and the cake passes the toothpick test. Set aside to cool.
To make the orange cream, combine the sugar, salt, flour, and zest in a saucepan and whisk together.
Add the water and orange juice and stir in, being sure to stir up any flour pockets at the edges, then turn the heat on to medium.
Cook, stirring constantly, until warm. Stir in the butter, then the egg yolks. Continue to cook and stir until the mixture thickens to a custard texture, with a big bubble or two coming up from the bottom.
Remove from the heat and beat in the lemon juice. Continue stirring until it’s stopped steaming, then let continue to cool about another half an hour. Spread on the cake, then cool in the fridge until chilled.
Orange Marmalade Cake
Adapted slightly from The New Art of Modern Cooking.
Cake:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 2 eggs
- 1/4 cup orange marmalade
- 2 tablespoons orange zest
- 1/3 cup water
- 1/2 cup nuts (I skipped ’em)
Orange Cream:
- 3/4 cup sugar
- 5 tablespoons flour
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup hot water
- 1 cup orange juice
- 2 tablespoons unsalted butter, cut into small pieces
- 4 egg yolks, lightly beaten
- 1 tablespoon lemon juice
Preheat oven to 350 degrees. Lightly grease a 9×9″ pan and set aside. In a small bowl, combine the flour, baking powder, and salt and stir together.
In a large bowl, cream the butter and sugar until fluffy, then add the eggs and beat in. Add the marmalade and zest and beat to combine. Add half the flour mixture and beat until well mixed. Beat in the water, and then the remaining flour. Add the nuts and stir together. Pour into the pan and spread evenly, then bake 45-50 minutes, until it browned on the outside and the cake passes the toothpick test. Set aside to cool.
To make the orange cream, combine the sugar, salt, flour, and zest in a saucepan and whisk together. Add the water and orange juice and stir in, then turn the heat on to medium. Cook, stirring constantly, until warm. Stir in the butter, then the egg yolks. Continue to cook and stir until the mixture thickens to a custard texture, with a big bubble or two coming up from the bottom. Remove from the heat and beat in the lemon juice. Continue stirring until it’s stopped steaming, then let continue to cool about another half an hour. Spread on the cake, then cool in the fridge until chilled.
Cut the strawberries into small chunks, continuing to collect the juice at it leaks off, then set the chopped berries aside. Add the gelatin to the collected berry juice in a small microwaveable dish, stir briefly, and let stand until softened, about 5 minutes. Microwave 20-30 seconds, until dissolved. Set aside briefly to cool – not long enough that the mixture begins to congeal.
Beat the heavy cream until soft peaks form, then add the sugar. Continue beating until stiff peaks form, then fold in the strawberry gelatin and the chopped strawberries.
Cut the angel food cake into 2 layers. Spread the strawberry whipped cream over the bottom layer, add the top layer, and cover completely with the remaining whipped cream. Refrigerate at least 2 hours before serving.
If desired, you can skip the cheese to make this vegan, and/or use gf bread crumbs to make it gluten-free. Good for most everybody!
Preheat oven to 400 degrees.
In a large bowl, toss the remaining chopped vegetables, not including the fennel fronds, with 2 tablespoons of the olive oil.
Season well with salt and pepper, then spread over the cooked onions.
Bake for 15 minutes, then reduce the heat to 350 and bake an additional 45 minutes.
Meanwhile, stir together the bread crumbs, fennel fronds, remaining 2 tablespoons of olive oil, the cheese, and the orange zest.
Sprinkle over the cooked vegetables, then return to the oven for an additional 15 minutes, or until the crumbs are golden brown.
I will absolutely be making this again! It is, unsurprisingly, best day-of, but heated up the leftovers are still good. If you don’t have a big cast iron pan (mine’s 12″), you can cook the onions in a different pan on the stove, then transfer to a 9″ square baking dish for the rest.
Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and orange zest, then stir into the wet ingredients until evenly mixed.
Transfer into the greased pan and spread evenly – this is not a super ton of batter to fill that sized pan, but do make sure you get it out to all the sides/corners.
Combine the sugar and cinnamon in a small dish (looks like A Lot of cinnamon, but doesn’t taste overwhelming) and sprinkle evenly over the top of the batter. Bake 20-25 minutes, until the edges are set. Sprinkle with a bit of the sea salt, then cool for 20 minutes in the pan before slicing and serving.
Ingredients:
Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.
In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.
Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool before slicing, although still a little bit warm is nice!
Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.
In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.
In a large bowl, beat the cream cheese and sugar on medium until fluffy.
Beat in the gelatin, then the vanilla, beating until well mixed.
Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.
Turn off the mixer and fold in the chopped Oreos with a spatula.
Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.
Ingredients:
Whisk in the sugars and salt until combined.
Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.
Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.
Pour slowly over the cake, allowing it to soak in and down the holes.
Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.
Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.
Ingredients:
Spread evenly in the prepared pan, then set aside.
If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.
Sprinkle on the potato chips, pressing lightly to stick.
Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!
Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.
Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.
Pour onto the prepared sheet and spread until the Kix are in a single layer.
Let cool until hardened, then break into chunks.
I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!
sparecake 