Again, since this was a sign, I didn’t balk at ordering the recommended 6-inch by 3-inch cake pan required by the recipe. While it wasn’t expensive, I did hesitate a bit as my baking drawers are already overstuffed, for better or for worse. (For better or for worse indeed–it turns out 6 x 3 is the standard size pan for the top tier of a wedding cake). I realize, however, that you might wisely prefer to use a pan you already have on hand, so I’ve also tested this with an 8-inch cake pan, and I’m happy to report it worked just fine. How did I figure this out? Pardon the reference to high school algebra, but simply multiply the area of the circle (πr2, r being equal to half the diameter) by the height of your pan. While not perfect, the 8-inch pan was the closest match.
Enough of that though: Let’s eat cake!
I’ve called this a meyer lemon marmalade cake, but you could make it with any citrusy derivation–I’ve also tried it with my blood orange marmalade, and you’ll see the original recipe uses Seville orange marmalade, the variety that is considered to make the best preserves. I can’t say, because I’ve never managed to find these bitter oranges, but there’s always next year. Point is, though, that the recipe is versatile.
My husband pronounced that this cake tastes a bit like a brioche, which obviously solidified its place in the pantheon for me. In part, because it seems to justify eating cake for breakfast. Although therefore welcome, it was an unexpected comparison, as this cake is neither kneaded or yeasted (albeit lots of butter). But while the recipe is decidedly not one for a brioche, it’s also an unusual method as far as your typical cake recipes go. Rather than creaming in the butter with the sugar, you cut in the cold butter, much like making a scone or even a pie crust. (This leads me to believe the initial step could be performed in your food processor, though I admit I haven’t tested that). Maybe that’s what makes it so good first thing in the morning as late afternoon. It’s like a giant scone!
I still have a real clutch of jars from last winter’s activities, so I’ll be continuing to make this cake, and slathering it with more marmalade, probably with increasing frequency as the citrus season approaches. Because I know full well I’ll be getting myself in the same marmalade-laden boat next winter.
Meyer Lemon Marmalade Cake Print
adapted from Darina Allen’s Forgotten Skills of Cooking Ingredients- 1 level tablespoon+ 1 generous teaspoonful of baking powder (note that a tablespoon equals three teaspoons)
- 1 teaspoon + 1 generous pinch of kosher salt
- heaping 1/4c marmalade–chopped into small bits if needed, or whizzed in the food processor.
- Preheat the oven to 350 degrees F, and grease the tin (or use cooking spray).
- Rub the butter into the flour and salt until the butter is incorporated and the mixture is crumbly and sandy with some pea-sized pieces, then stir in the sugar.
- In a separate bowl, whisk the eggs and marmalade until combined, then stir in the milk. Add the liquid ingredients to the dry ingredients, and mix until just combined. The batter will be very thick and spoonable rather than pourable.
- Scrape into the cake tin, smooth out the top, and bake in the oven for 75 minutes until the top is browned and a cake tester comes out with only a few crumbs. (If you use a different-sized pan, the time may need to be adjusted).
- Leave to cool on a wire tray, and dust with powdered sugar to serve. Put out your jar of marmalade alongside as well.
