Sunday, March 27, 2011

sticky orange cake with marmalade glaze (for breakfast)

sometimes you see something and you just NEED it. this was one of these things. becky crocker sent this recipe my way and no more than 3 days later and my entire apartment was eating it for breakfast. yup, cake and ice cream for breakfast! (as a spring cleaning reward).

although the cake itself is vegan, thekitchn (recipe source) recommended pairing it with pistachio ice cream, which is exactly what we did. yummmm. and i promise, this is one of those recipes that just happens to be vegan, as in, you aren't substituting anything unusual and it doesn't taste like anything has been "altered." the apple cider vinegar ensures a wonderfully fluffy texture.

sticky orange cake with marmalade glaze from thekitchn
makes 2 9-inch round layers
  • 3 cups flour (i used a mix of spelt and gluten free)
  • 1 1/2 cups white sugar
  • 1/2 cup dark brown sugar, lightly packed
  • 2 tpns baking soda
  • 1 tspn salt
  • 1 orange, zested
  • 2 cups orange juice
  • 2/3 cup vegetable oil
  • 2 tblspns apple cider vinegar
  • 1 tspn vanilla
  • 1/4 cup orange marmalade
  • 1 tablespoons rum, vodka, or water
  • preheat oven to 350°F.
  • lightly grease 2 9-in rocun cake pans. line the bottoms with parchment and lightly grease the paper.
  • make the cake batter: whisk together the flour, sugars, baking soda, salt, and orange zest. whisk until thoroughly combined.
  • in a separate bowl (i, of course, ignored the separate part), whisk together the orange juice, vegetable oil, vinegar and vanilla. quickly mix the wet ingredients into the dry ones and whisk thoroughly.
  • pour batter into cake pans and bake for 30-35 minutes.
  • let the cakes cool for about 20 minutes in the pan then cool outside of pans. glaze while cakes are still warm but not hot.
  • to make the glaze, mix the marmalade and rum or vodka in a small saucepan. warm over medium-high heat for about 5 minutes, until the glaze is bubbling and hot. turn off heat and immediately glaze cake.
  • place one cake layer on a plate. pierce the top with a toothpick a few times. pour about half the liquid over the first cake layer. place the second layer on top and repeat.
  • serve with pistachio ice cream!

No comments:

Post a Comment