A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds and garnished with candied orange peel.
I have fond memories of growing up with simple desserts such as this marmalade treat.
Back then there were no fancy frills adorning Mamma’s cakes, nor were any piping skills needed to decorate any of her sweet treats for that matter.
Mamma would carefully cut the cake in half and generously brush the cut sides with a sweet liquor. The two halves were then sandwiched together with a velvety jam or home made pastry cream. And that was it!
Simple. Rustic. And delicious.
I’ve made a slightly different version by slathering the top of the warm cake with pure orange marmalade jam that has extra chunks of orange.
The warm cake slowly soaks up the sweet jam rendering it ever so yummy with a slightly sticky top.
Sprinkles of roasted slivered almonds adorns this jam topped delight and compliments the finely ground almonds I used in the bather.
Then all that’s needed as a finishing touch are some candied orange rinds to use as a garnish. But this is totally optional!
What is candied orange peel?
Candied orange peels are so incredibly easy to make and you’re literally giving your fruit a second life. There is absolutely no waste here.
They are basically orange rinds that are boiled in a simple sugar syrup and then coated in granulated sugar for preservation.
All you need are citrus peels, sugar and water.
As this was my first time making candied orange rinds and I wanted a true and tried recipe so I scoured the web and fell on Christina’s Cucina, candied citrus recipe.
Christina’s recipe uses two oranges and she has some wonderful step by step instructions so head on over there if you want to make a batch.
Citrus rinds for orange marmalade cake
I followed Christina’s method using one orange because I only wanted enough rinds to use as a garnish.
But I probably should have used the two oranges because they were devoured like there was no tomorrow!
You can enjoy them as a snack or use to compliment your citrus treats!
However, you can just as easily use the store bought variety for garnishing this cake or sprigs of fresh rosemary would also be lovely here.
This cake is a true delight and not complicated to put together. It’s moist, crumbly and so delicious!
A sheer joy to serve in the presence of family or friends gathered around the table enjoying one another’s company.
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Orange Marmalade Cake
Ingredients
- 1 cup almonds finely ground with 1 teaspoon of sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 3 large eggs room temperature
- 1 cup granulated sugar
- 3/4 cup olive oil
- 1/2 cup almond milk or regular milk
- 2 tablespoons orange juice freshly squeezed
- lemon zest from 1 lemon
- 1 teaspoon fresh rosemary finely chopped
- 1/2 teaspoon anise seeds
- 1/2 cup orange marmalade use a good quality
- 1/2 cup slivered almonds toasted
- candied orange peel for garnish optional
Instructions
- Grease a 9 inch springform pan and set aside.
- Preheat the oven to 350 degrees F.
- Add the almonds with 1 teaspoon of granulated sugar in a food processor and pulse till very finely ground.
- In a medium size bowl whisk together the finely ground almonds, all purpose flour, baking powder and set aside.
- In a separate large bowl, beat the eggs together with an electric mixer for about 1 minute.
- Add in the sugar, olive oil, milk, orange juice, lemon zest, chopped rosemary and anise seeds and mix well for about another minute.
- Add the flour mixture to the egg mixture and mix until well combined.
- Pour the cake batter into the prepared pan.
- Bake the cake for 35 to 40 minutes or until a toothpick inserted in the middle comes up clean.
- The cake will be medium brown in colour when done and the top will spring back to the touch.
- When ready remove from the oven and place the cake (while still in pan) onto a wire rack.
- While still warm, spread the orange marmalade over the top of the cake with the back of a spoon.
- Top with the toasted slivered almonds and allow the cake to cool.
- When ready to serve simply release the cake from the springform pan, slice and serve
- Garnish the slices with candied orange peel if desired or with sprigs of rosemary. Totally optional.
Lovely cake Marisa! Very very tempting.
Thanks Lili! It’s always a hit…simple and so yummy!
Looks fantastic! 💕
Thanks Bernice! It’s a lovely moist cake and really easy to make!
Thank you for bringing the memories back in such a beautiful way ! Pinning !
I’m glad you like it and thanks for sharing!
Looks so moist!!!! Beautiful as always…
Ahhh thanks Diana! It truly is moist and so flavourful!
This is my type of cake, I am printing the recipe as I type. Simple, straightforward with all of the elements I adore. A friend from Friuli sends me homemade orange marmalade which I will happily use for your wonderful recipe. Thank you so much Marisa!
How lucky Paula to receive homemade marmalade from Friuli! Nothing beats the flavours of homemade and I’m sure it will turn out amazing! It’s a real keeper😍
Spreading the marmalade on the cake when it is still warm and letting it soak in is pure perfection! Love orange flavoured desserts, so I’m all over this one. And I need to try the candied orange peel!
Thanks Leanne! This cake is addictive and the candied orange peels are a must try!
Always desserts like this one in my childhood. Ans still now they are the ones I prefer to eat and to make. Lovely!
Same here…simple and flavourful cakes can be whipped up at a moments notice and still satisfies one’s sweet tooth!
Looks so delicious ! I never try candied orange peels but I need to!
Nathalie the candied orange peels are not difficult to make and well worth making your own…a total fun project!
Indeed, your cake is such a delight to see, can’t imagine how delicious it must be to eat. It’s love at first sight for me. I have to make this cake! Thanks for sharing your mom’s recipe with all those lovely memories attached to it which makes it even more special. Have a lovely day!
Thanks so much Fouzia! It’s really a lovely cake with all the gooey sticky topping and such a wonderful flavour in every bite. Enjoy!
This sounds so delicious!
Thanks Ros, it really is and its so simple to put together!
I was looking for a recipe to use my homemade marmalade and almond flour and there was your recipe. What a delightful cake. I did not have the rosemary nor anise seeds, but added a bit of vanilla to it….light and tasty and so quick to do. Thank you for a wonderful recipe.
You’re very welcome Dieta! I’m so happy to hear you enjoyed this cake. The rosemary and anise seeds adds a lovely depth of flavour but am sure it was just as lovely with the vanilla. Thanks so much for commenting!