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Recipe Of The Week - Boozy Cointreau And Marmalade Cake
| Published: 7th May 2012 12:36 |
Here's the latest of our weekly recipe articles, published in association with Nicholas Hythe Kitchen Design Studio and Everlasting Cakes.
All recipes will be supplied by local baker, celebrated artist and author of the recipe book 'Everlasting Cakes', Kathy Santiago. After this week, we'll publish a new recipe every Monday and will try to be seasonal where we can.
Boozy Cointreau and Marmalade Cake
For lovers of Marmalade, not to mention Cointreau liqueur.
Do people still do afternoon tea? Well this cake is truly lovely after a few very thin cucumber sandwiches and a cup (china with saucer) of tea.
- 3 cups flour
- 1½ cups sugar
- 4 large eggs
- 1cup freshly squeezed orange juice (about 1½ oranges)
- Zest of one orange ½ tsp salt
- 4 tsp baking powder
- 250g butter
- 1tsp vanilla extract.
- ¾ jar marmalade of your choice
- 100ml Cointreau Liqueur
Turn oven to 180°, gas mark 4. Prepare a donut baking tin by lining top and greasing.
First zest the orange and then squeeze to make up one cup. Mix all ingredients (except for the marmalade and Cointreau). Warm the marmalade in a pot and when runny, pour into the lined cake tin. Pour over cake batter and cook for at least 40 minutes - till top is brown and sides are coming away from the tin. Turn out immediately - don't worry if the marmalade sticks to the tin, spoon out over the top of the cake and allow to dribble down the sides.
When cool, place on serving plate and drizzle the Cointreau evenly over the cake.
This is delicious for breakfast too!
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