The 5-minute apple and orange marmalade cake is a very aromatic variant of the classic recipe, incredibly easy to make and perfect for the whole family’s breakfast.
These days I am in the midst of the flu and struggle to prepare the desserts I would like, but my 5-minute cakes are so quick and easy that I can make them even when I’m not in top form.
Today I propose the classic recipe to which I added two tablespoons of orange marmalade that you can substitute according to your taste; this small variation made it very aromatic and truly excellent.
Also try the other variations:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 227.00 (Kcal)
- Carbohydrates 36.98 (g) of which sugars 21.05 (g)
- Proteins 3.97 (g)
- Fat 7.84 (g) of which saturated 2.01 (g)of which unsaturated 5.35 (g)
- Fibers 1.28 (g)
- Sodium 13.04 (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 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup peanut oil (or 6 tbsp soft butter)
- 1/2 cup milk
- 2 eggs
- 1 packet baking powder
- 2 tablespoons orange marmalade (or other jam as desired)
- 1 teaspoon vanilla extract
- 3 Golden apples (or Renette)
- 2 tsp butter
- 1 tablespoon all-purpose flour
- 1 tablespoon orange marmalade (or other jam as desired)
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Scale
- 1 Cake Tin 9-inch springform pan
Procedure
Wash the apples, peel them, and slice them into 1/4-inch slices, set aside (I put them in the fridge to prevent browning).
Butter and flour the 9-inch pan.In a bowl, mix the eggs with sugar using the hand whisk, add the oil, milk, vanilla, and two tablespoons of orange marmalade.
In the other bowl, sift the flour with the baking powder.
Gradually pour the liquid ingredients into the bowl with the dry ingredients, mixing with the whisk to obtain a smooth batter.Transfer the mixture into the cake tin and arrange the apple slices on top of the batter.
Bake the cake in a preheated static oven at 356°F for about 40 minutes.
Perform the toothpick test to check for doneness; extend the baking time if necessary.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The 5-minute apple and orange marmalade cake is ready, let it cool before removing it from the pan. Brush the surface of the apples with a tablespoon of orange marmalade warmed in the microwave and serve.
Tips
Storage
The 5-minute apple and marmalade cake can be stored in the fridge for 3/4 days; I prefer to store fruit cakes in the fridge and let them sit at room temperature for 30 minutes before serving.
If you want, you can store it at room temperature, but no more than 2 days as the fruit will tend to sour and change flavor.
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