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olive oil

Orange Marmalade Cake

May 18, 2019 by Marisa 20 Comments

Cake topped with orange marmalade.

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.

Orange Marmalade Cake

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.

Cake topped with orange marmalade.

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!

Orange marmalade cake with almonds on top.

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.

Cake topped with orange marmalade.

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.

Cake topped with sliced almonds.

One slice of cake.

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.

Once slice of cake

Marmalade cake ready to serve

For more delicious treats follow me on Facebook – Pinterest – Instagram – Twitter

Cake topped with orange marmalade.
Print Recipe

Orange Marmalade Cake

A moist and delicious Orange Marmalade Cake scented with rosemary and anise seeds. This easy to make cake is topped with sliced roasted almonds.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: Orange, Marmelade, Cake
Servings: 8
Author: Marisa

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.

Notes

I strongly recommend a good quality orange jam for topping this cake, as these have a perfect balance between sweet and sour. The cheaper variety are simply too bitter and leave a sour taste. Simply my opinion!

Filed Under: Cakes, Dessert Tagged With: almonds, cake, marmalade, olive oil, orange

Parmesan Crusted Potatoes with Asparagus

April 22, 2016 by Marisa 38 Comments

Parmesan Crusted Potatoes with Asparagus

Parmesan crusted potatoes with asparagus is a simple dish which features just a few ingredients that can be prepared on any busy weeknight.

Parmesan Crusted Potatoes with Asparagus

I have come to realize that I haven’t yet shared a vegetable recipe here on the blog before! So let me remedy that with this supper easy vegetable dish!

It’s just wonderful served alongside steak, chicken or even fish. You can even go vegetarian by topping the roasted vegetables with a fried egg. Yummy!!

These Parmesan crusted potatoes with asparagus are oven roasted to a golden brown perfection. Topping the vegetables with grated Parmesan cheese for the last 5 minutes of roasting time, develops a delicious crunchy crust. This imparts another layer of goodness to the vegetables that make them so irresistible.

Red, white and blue baby potatoes.

Grelot Potatoes

My family is a huge potatoes fan…like really huge! My mom was never able to prepare enough potatoes to satisfy everyone at family gatherings! We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes. For some reason, unbeknownst to us, my nephew Gab would end up with most of them on his plate! Go figure!

I used a delicious combination of red, yellow and blue little creamer potatoes. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

If you can’t find creamer potatoes in your area, any other baby potatoes will do. Just remember to cut them into equal sizes so they cook evenly.

Seasoned chopped potatoes.

Lining a baking sheet with parchment paper will ensure that the potatoes do no stick to the pan and…easy clean up!

Toss the potatoes with olive oil, salt and pepper. Spread the potatoes out in a single layer, giving them room to brown and bake for 20 minutes.

Vegetables on a baking pan ready for the oven.

When you’re ready to add the asparagus to the pan toss the asparagus with olive oil, salt and pepper. Then simply nestle them between the potatoes and bake 15 minutes more.

Sprinkle with the grated Parmesan cheese and bake an additional 5 minutes. The cheese melts and develops wonderful  golden brown crust over the vegetables. Simply delicious!

Roasted vegetables on a baking sheet

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Oven roasted potatoes and asparagus

Parmesan Crusted Potatoes with Asparagus
Print Recipe

Parmesan Crusted Potatoes And Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.
Course: Vegetable
Cuisine: Vegetarian
Servings: 4
Author: Marisa

Ingredients

  • 1 1/2 pounds grelots potatoes or any baby potatoes of your choice cut into 1 inch pieces
  • 1/2 pound asparagus tips trimmed
  • 2 tablespoons plus 1 tablespoon of olive oil
  • salt to taste
  • pepper to taste
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
  • Spread on the prepared baking sheet, in a single layer.
  • Bake in preheated oven for 20 minutes.
  • Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
  • Remove the pan with potatoes from the oven and flip the potatoes over.
  • Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
  • Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

 

Filed Under: Salads & Side Dishes, Vegetable, Vegetarian Tagged With: asparagus, brunch, lunch, olive oil, parmesan cheese, potato, roasting, supper, vegetable, vegetarian

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Hi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

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