Wednesday, April 10, 2013

Marmalade Pudding Cake



It's been a rainy, cold, and dreary few days here.  I've been craving something warm, sweet, and comforting.  So I baked (of course).  This marmalade pudding cake is reminiscent of a dessert you may have eaten at your grandmother's house.  It's old-fashioned and a little plain; the only adornment is a marmalade glaze to gild the top after it comes from the oven.  But it is full of citrus flavor, with a soft, tender crumb, and chewy edges.   I've added a little puff of unsweetened, softly whipped cream to balance that citrusy sweetness.  Use any marmalade you prefer; I had ginger and meyer lemon in my refrigerator and the combination worked just fine.  The batter goes together quickly using the food processor.  If you put the cake in the oven before dinner, your warm dessert will be ready by the time you've cleared the main course.  Enjoy!



Marmalade Pudding Cake
(serves 6 to 8)
3 ounces superfine sugar
3 ounces light brown sugar
8 ounces marmalade ( set aside 2 1/2 ounces for the glaze)
8 ounces all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
9 ounces soft, unsalted butter (plus some for greasing the dish)
zest and juice of one orange (reserve half the juice for the glaze)
4 large eggs
Preheat the oven to 350F and butter a deep 9 inch square glass or ceramic dish (I used an 11x7 pan and it was fine).  Put the 2 1/2 ounces of marmalade and 1/2 of the orange juice into a small pan and set aside to make a glaze later.  Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish, smoothing the top.  If you are not using a processor, cream the butter and both sugars by hand or in a freestanding mixer, beat in the marmalade followed by the dry ingredients, then the eggs and finally the orange zest and juice.  Put in the oven and bake for about 40 minutes-though give a first check after 1/2 hour-by which time the mixture will have risen and a cake tester will come out mostly clean.  Remove from the oven and leave in the dish.  Warm the glaze mixture in the pan until melted together, then paint the top of the cake with the marmalade topping.  Serve warm with a dollop of whipped cream, a scoop of ice cream, or some custard sauce alongside.
(from Nigella Lawson)




6 comments:

Rita Bose said...

Looks so tempting and delicious! :)
http://www.rita-bose-cooking.com/

Candy said...

This looks lovely! I have some ginger jam in the fridge that would work beautifully here. I think apricot would also be nice!

The Devil's Food Advocate said...

Thanks so much Rita and Candy. The cake has the texture of a steamed pudding and it's a cinch to put together. I hope you'll give it a try.

Rosie @ Blueberry Kitchen said...

Your cake looks so comforting and delicious!

The Devil's Food Advocate said...

Thank you Rosie. It was a perfect way to cheer up a dreary rainy day.

brainkid said...

How much orange juice does this need? I've made something similar before and it took forever to cook I'm guessing because there was too much orange juice.