Soft Orange Cake with Marmalade in the Dough
This Soft Orange Cake is very simple and easy to make, and it’s a true delight! The SECRET ingredient that makes it ultra soft? marmalade in the dough!!! … try it to believe it: you’ll prepare a delicious orange dessert, with a moist and very soft texture.
It’s a cake that, despite its simplicity, stands out and is a real joker for special occasions, it can be decorated in many ways according to your imagination, at Christmas (e.g., with red cherries) Carnival (with lots of cheerful sprinkles) Easter (with colorful eggs) etc. (in the photo, I present the version for Valentine’s Day!)
You can also make this cake with homemade marmalade, following the recipe of my Quince and Orange Marmalade. Grandma’s Recipe.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 1 1/4 cups All-purpose Flour
- 7 tbsp Butter (soft)
- 1/3 cup Sugar
- 2 Eggs
- 2 tbsp Whole Milk
- 1 tsp Baking Powder
- 1/2 cup Marmalade (to taste, I used orange marmalade)
- 1 tsp Orange Zest (and lemon)
- 1 tbsp Vanilla Extract
- 2 cups Powdered Sugar
- 3 1/2 tbsp Lemon Juice (or orange)
- 2 tbsp Milk (or water, or Grand Marnier)
- to taste Vanillin
Tools
- Bowl
- Stand Mixer
- Mixer Philips electric, 450 W of power and 5 speeds + Turbo
- Cake Pan
Preparation
First, at least 30 minutes before starting to prepare the cake, take out the ingredients from the fridge, they must all be at room temperature (especially the butter must be soft) and preheat the oven to 340/355 degrees Fahrenheit.
Take a bowl and beat the soft butter well with the sugar with electric beaters, then add the two whole eggs (one at a time!), the sifted flour with the baking powder, the marmalade, and the milk, until you get a well-mixed and creamy dough (as in the photo above).
Pour the batter into a 8-inch round pan, greased and floured, and bake at 340 degrees Fahrenheit for about 35 minutes (depends on the oven).
Meanwhile, prepare the lemon glaze (or orange), mixing the powdered sugar with the filtered lemon juice using electric beaters (or even by hand), I added two tablespoons of milk (but water or a liqueur are also fine) to dilute the taste of the lemon juice, in my opinion too sour (but it depends on taste).
The consistency of the glaze is adjustable to your liking: if you want it thick, add more powdered sugar, if you want it more transparent, add more lemon juice (and/or milk, and/or water, and/or liqueur).
Once cooled, proceed to decorate the cake with the lemon glaze and … have fun with sprinkles, hearts, chocolate eggs, and whatever else brings you joy!!!
Notes and Tips
For this cake, I chose orange marmalade, BUT you can use marmalades of any flavor. If you’re in a hurry, you can skip the glaze… the cake is just as delicious.
Shopping Tips
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, available on Amazon at a great price.
I quickly prepared this cake with the excellent Philips electric mixer with 5 speeds (+ turbo) and 450 watts of power, available at a great price on Amazon.
To bake the cake, I used a MasterClass round non-stick pan with removable base, 8 inches, exceptional!
