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Linda Radzvilla Orange Marmalade Cake




Source of Recipe


Buddy Cookbook


List of Ingredients




Cake:
3 cups cake flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, lightly beaten
1 tablespoon grated orange zest
1½ teaspoons vanilla
1 cup buttermilk

Orange Syrup:
1 cup freshly squeezed orange juice
¼ cup sugar

Filling:
1 cup orange marmalade

Frosting:
¾ cup well-chilled heavy cream
3 tablespoons sugar
¾ cup well-chilled sour cream


Recipe



To prepare cake, preheat oven to 325 degrees. Grease two 9-inch cake pans lined with parchment or wax paper. In one bowl, sift together flour, baking soda, and salt. In a mixing bowl, beat butter; add 2 cups sugar, a little at a time, beating
until the mixture is light and fluffy.

Beat in eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with ½ of the buttermilk. Add half of the remaining dry ingredients with the remaining buttermilk. Finally, add the remaining dry ingredients and beat until mixture is smooth.

Pour the batter into the prepared pans and tap each pan on the counter to expel any air pockets or bubbles. Bake for 45 minutes or until cake tester comes out clean. Cool pans on a rack for 20 minutes.

Meanwhile, prepare the orange syrup by stirring ¼ cup sugar into 1 cup orange juice until it dissolves. With a toothpick or skewer, poke holes at ½-inch intervals in the cake layers and spoon some syrup over each layer, allowing it to be absorbed completely before adding the remaining syrup. Let layers cool
completely in pans.

To prepare the filling, heat the marmalade in a saucepan or microwave until just melted. Let cool for a few minutes.

To prepare the frosting, beat the heavy cream with 3 tablespoons sugar until it forms firm peaks. Beat in sour cream, a little at a time, until it is of spreading consistency.

To assemble cake, invert one of the layers onto a cake plate. Carefully peel off the wax paper; spread 2/3 of the marmalade over the top. Invert the remaining layer onto the top of the first layer. Peel off the wax paper and spoon the remaining marmalade onto the center of the cake, leaving a 1¼-inch border around the edge. Frost the sides and the border on top of the cake with the frosting leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake, adding the marmalade on top as a garninsh. Chill for at least two hours before serving.

12 servings