A fragrant and very simple orange cake, filled with citrus jam and covered with almond crumble. The soft base dough with blended orange creates a nice contrast with the crunchy surface… the jam slightly sinks inside during baking, making the cake even more delicious. Try the orange cake with jam and crumble, it’s easy to prepare but truly delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 383.13 (Kcal)
- Carbohydrates 61.25 (g) of which sugars 36.06 (g)
- Proteins 5.34 (g)
- Fat 14.83 (g) of which saturated 4.30 (g)of which unsaturated 10.00 (g)
- Fibers 1.56 (g)
- Sodium 16.67 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 eggs (large)
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 orange (untreated)
- 1 packet baking powder
- 1 1/4 cups orange marmalade (or citrus marmalade)
- 2/3 cup all-purpose flour
- 1/2 cup almonds (preferably with skin)
- 1/3 cup brown sugar
- 5 tbsps butter (cold)
Tools
- Cake Pan 9.5-10.25 inches
- Parchment Paper
- Mixer
- 2 Bowls
- Hand Whisk
Preparation
Start by preparing the crumble: place the almonds in the mixer along with the brown sugar and chop for a few moments, without turning it into powder. Add the cold butter in small pieces and the flour, mix again for a few seconds, until you get a crumbly mixture.
Transfer it to a bowl and put it in the freezer, so that the butter remains cold.
Now focus on the cake batter: wash the orange, cut it into pieces, and blend it in the mixer.
Pour in the oil, milk, and eggs, mix for a few seconds, still in the mixer.
Transfer the mixture to a bowl, add the sugar, then the sifted flour and baking powder.
Mix with a whisk until you get a smooth and soft batter, without lumps.
Line the cake pan with parchment paper (or grease it with a release agent) and pour in the batter (1).
With a teaspoon, distribute the jam on top, as seen in the photo (2).
Finally, cover everything with the prepared crumble (3).
Put the cake in a static oven at 350°F and bake for 45-50 minutes. Times vary depending on the oven, always check the baking by inserting a skewer in the center.
At the end, remove from oven and let cool completely. If desired, sprinkle with a little powdered sugar.
The orange cake with jam and crumble is ready, delicious, soft, and very fragrant!
Advice and Notes
You can prepare the crumble either in the mixer or by hand. If you have them, use almonds with the skin (I only had peeled ones).
You can use orange, lemon, tangerine, or mixed citrus marmalade.
FAQ (Questions and Answers)
What mold should I use for these quantities?
A round cake pan of 9.5 or 10.25 inches is fine, depending on the height you prefer for the cake, or a square pan of 8.5 or 9.5 inches per side.
What can I do if I don’t have an untreated orange?
In this case, I recommend peeling the orange before blending it, and possibly replacing the peel with a teaspoon of natural orange flavor.
