Marmalade and Valencia Orange Cake
When we were children, WIT (Women’s India Trust) would rent our school’s prayer hall for their exhibitions. On sale were beautifully block printed aprons, bedspreads, curtains, tea cosies, totes, and toys. There were also jars of Indian pickles, squashes, and jams. Amma would come back from the exhibition, hands full. Even today, we travel all the way to the other side of the city to stock up on their stuff. They make for excellent gifts, too.
One of our WIT favorites has been the marmalades–the orange marmalade and the 3-fruit marmalade, which has oranges, lemons, and grapefruit. It’s chunky and not too sweet, and not jelly-like; quite unlike the Kissan and whathaveyou marmalades readily available on Indian supermarket racks.
Today, I made a simple tea-time cake using some Valencia oranges and my favorite 3-fruit marmalade. (Remember my love for orange cakes?)This is a really quick recipe–it comes together very quickly, and if you use tart tins like I did, teh baking time is lesser as well. The cakes came out not-too-dense, not-too-light, just right for a quiet monsoon-y tea.
- Juice of 1/2 a Valencia orange
- Thin slices of the other half of the orange
- 2 eggs
- 100 gms. butter
- 75 gms. sugar
- 2 tbsp. orange or other marmalade of choice
- 100 gms. flour
- 1/2 tsp. baking powder
- 1/4 tsp. vanilla extract
- Sieve the flour and baking powder together in a large mixing bowl.
- In a blender, crack the two eggs and add the butter, sugar, and vanilla extract. Blend until creamy.
- Add to the flour mixture, pour in the orange juice, and stir lightly until there are no lumps.
- Pour into greased and lined pan of choice. Top with a thin slice of orange.
- Bake in a pre-heated oven at 150 degrees centigrade until evenly golden (about 30 mins.)
- Serve warm with tea.