Marmalade Cake
Marmalade Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Using a sharp knife, cut all rind and white pith from oranges in wide strips.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing a sharp knife, cut all rind and white pith from oranges in wide strips.
Trim off any flesh still clinging to the white pith.
Place peel in a small heavy saucepan.
Add cold water to cover; bring to a boil.
Repeat with cold water.
Drain; reserve peel.
Combine sugar and 2 cups water in same saucepan.
Stir over medium heat until sugar dissolves.
Add the orange peel, star anise, and vanilla bean.
Bring to a boil.
Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes.
Let cool slightly.
Transfer peel to a cutting board and thinly slice.
Return peel to syrup.
DO AHEAD: Can be made 1 week ahead.
Place in a jar, cover, and chill.
Preheat oven to 350°F.
Line with a parchment-paper round; butter paper.
Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat.
Remove from heat and let steep.
Meanwhile, sift flour, baking powder, and salt into a medium bowl.
Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes.
Beat in orange juice, marmalade, and orange zest.
Beat in eggs one at a time, blending well between additions (mixture may look curdled).
Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions.
Beat in any Grand Marnier not absorbed by the currants.
Fold in currants.
Pour batter into prepared pan; smooth the top.
Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes.
Let cool in pan on a wire rack.
DO AHEAD: Can be made 1 day ahead.
Store airtight at room temperature.
Remove pan sides from cake.
Invert onto a serving plate.
Arrange candied orange peel over and brush with some of syrup, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
