Christmas Dessert: Orange Marmalade Cake (+Giveaway)
My husband's younger sisters' winter break finally arrived. I think baking is a great way to spend time together and get over the stress of their school's finals. I didn't really have a specific recipe in mind, but I wanted to make a cake that reflects the holiday season. We started with a simple cake batter and flavored it with orange marmalade I received through our friend Diane from Napa Farmhouse 1885 and store-bought Swedish orange gingersnaps. I crumbled the gingersnaps and added them to the batter and the top of the cake. We baked the cakes in individual Flexipan molds and I let the girls decorate their own version with orange-flavored buttercream and chocolate-covered cherries.
Have fun this holiday season!
Today’s giveaway is 1 fig & Grand Marnier jam, 1 pear & vanilla preserves, 1 orange & ginger marmalade, 1 organic herbs de Provence and 1 organic Italian seasoning from Napa Farmhouse. For a chance to win the prize, just enter today’s giveaway.
Make sure you're a fan of PhamFatale Facebook fan page and Napa Farmhouse 1885, or follow @Phamfatalecom and tweet about this giveaway. To make it easy, you can just copy and paste this tweet if you’d like: "3 jams & two seasonings #Giveaway from @Phamfatalecom and @NapaFarmhouse: http://bit.ly/sp4V7y".
Yields: 6 servings3/4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons orange gingersnaps
2 eggs, at room temperature
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, softened
¼ cup granulated sugar, as needed
6 tablespoons milk
2 tablespoons ginger and orange marmalade (or any marmalade)
1-¼ cups orange buttercream frosting (see tips)
3 chocolate-covered cherries (see tips), halved
Preheat the oven to 375°F.
For the crumb topping: In a mortar and pestle, grind the ginger snap cookies into coarse crumbs. Set aside.
Making the cake batter:
Using an electric mixer, beat the egg yolks in a mixing bowl with 2 tablespoons sugar until they're pale yellow; the texture of the eggs will be thicker. Add the vanilla extract.
In a separate bowl, sift the flour, baking powder and salt.
Combine the egg mixture, 2 tablespoons butter and the dry ingredients, alternating with milk so the batter is smooth. Add 2 tablespoons marmalade and 2 tablespoons gingersnaps.
In another bowl, add a pinch of salt to the egg whites and whisk for about 2 minutes at a low speed. Add 2 tablespoons granulated sugar, increase the speed of your mixer and keep beating for another 2-3 minutes until it forms stiff peaks. Don't over-beat or the texture will become grainy.
Using a silicone spatula, mix 1/3 of the whipped egg whites into the cake batter to soften it. Add the rest of the whipped egg whites and gently fold them in to get an airy batter.
I used individual silicone molds. Cover each cavity with a thin layer of butter. Sprinkle with about 2 teaspoons gingersnaps. Pour the cake batter into the molds.
Bake for 5 minutes at 375°F; lower the temperature to 350°F and bake for another 45-50 minutes until the top is golden. A skewer or a toothpick inserted into the cake should come out clean. Remove from the oven and allow to cool completely.
The texture of the cake should be very soft and moist.
Unmold the cakes and cover the tops with a layer of buttercream; smooth it out using a spreader. Top it with a chocolate.
Optional: You could also cut the cake horizontally prior to adding the buttercream and spread a layer of marmalade in the center of the cake (which I did). I also covered the buttercream frosting with additional gingersnap crumbs, which are very forgiving of any imperfection.
Serve warm with a hot cup of tea.
Sifting the dry ingredients helps to get rid of lumps of flour and also to aerate the mixture when liquid is added. It's very important for all of your baking so you get a moist result.
I decorated the cake with Bing cherry chocolates from Harry and David.
I baked the mini-cakes in a Demarle silicone mini-charlotte Flexipan.
Little reminder on how to make orange buttercream frosting: Whisk 6 ounces cream cheese and 2 tablespoons of butter together. Add 6 tablespoons powdered sugar and ¼ teaspoon of orange extract. Gently fold in 1 cup of whipped cream.
You could also add finely chopped dried figs, candied orange peels or candied ginger both in the batter and the frosting as a reminder of the flavors in the marmalade.
Napa Farmhouse 1885 jams, spices and seasonings are simply out of this world. The jams are organic and made in small batches, in flavors such as fig & Grand Marnier, pear & vanilla and orange & ginger marmalade.Published By: on December 17, 2011.