Marmalade Cake

As I was surfing through my favorite food blogs, I came across this cake. What intrigued me the most was the fact that, it contained whole boiled fruits. This was the first time I made a cake like this. The taste of lemon and orange is very intense in this cake. If you like these fruits I totally recommend it to you. If on the other hand, you are not particularly fond of them, then try some other milder recipe. As I told you in my previous posts, I had some fruits and vegetables left in my fridge, so I decided to go ahead and consume them; otherwise they will end up in the garbage. I feel very sad when I have to throw something in the garbage, because I consider all those people, who would appreciate even half of all the things we enjoy. This reality really bothers me sometimes a lot. Anyway, I found this recipe in Orangette’s blog who in turn adapted it from Boonville Hotel. I made one alteration being that of the oil. I used corn oil and not olive oil as the recipe called.

Put the orange and the lemon after you have rinsed them thoroughly in saucepan and cover with water. Bring to boil and then reduce heat to medium and simmer for 30 minutes, drain and cool them. Put them in a food processor and pulse until they become like coarse sand. Set aside.

Meanwhile, toast the almonds. Preheat oven to 160° C and set a rack in the middle position. Put the almonds in an ungreased baking sheet and bake until lightly golden around ten minutes. Set aside and let them cool completely.

Preheat oven to 175° C and grease a 24cm spring form pan.

When the fruits are cool, cut the lemon in half and scoop out and discard the pulp and seeds. Cut the orange in half and discard the seeds. Put the fruits in the food processor and chop them until they form a pulp.

In a bowl mix the flour and the baking powder.

In a mixer combine the eggs and the salt. Mix for a minute and then add the sugar and mix until it becomes pale and foamy. Fold the flour and mix in lowest speed. Add the fruits, almonds and oil and mix just until they are incorporated. Pour the batter into the spring form pan and bake for an hour or until knife inserted in the center comes out clean. In my oven it took 70 to 75 minutes in total. Take it out of the oven let it cool a little bit and unmold it. When it is cooled completely dust it with caster sugar and serve. I must tell you that it is even better next day.

Good Luck!