Cake topped with orange marmalade.
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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.
Course Dessert
Cuisine Italian
Keyword Orange, Marmelade, Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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!