chocolate marmalade cake
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I started seeing pictures of Nigella Lawson's Pantry Shelf Chocolate Orange Cake on instagram a few weeks ago. The recipe is an old one from her book 'How to be a Domestic Goddess' which I found online. I noticed quite a few people had either reduced the sugar content in the cake recipe or left the sugar out completely. I decided to make my own version in which I reduced the amount of sugar and also added a bit of cocoa to the mixture because can you ever have too much chocolate?
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The original recipe was for a melt and mix cake but I really don't like the texture of cakes made this way so I decided to cream the butter and sugar first. It's one extra step but I think its worth it.
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Although I had a little bit of blood orange marmalade in the cupboard, I used the marmalade mandarin I had in the pantry.
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Here's the recipe for you, which makes a small bundt cake. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. My oven is a conventional oven so if you have a fan-forced oven you may need to reduce the temperature by 20ºC. If you'd like to make a larger cake, try this recipe which is almost identical to Nigella's recipe.
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Chocolate Marmalade Cake
Ingredients
200g marmalade
65g dark chocolate, chopped
100g self-raising flour
pinch of salt
1½ tbs dark cocoa powder
90g butter
2 tbs caster sugar
2 eggs, lightly beaten
Topping (optional)
50 mls cream
50 dark chocolate, finely chopped
Candied orange or mandarin peel
Method
Preheat oven to 180°C. Grease a small bundt tin and dust with cocoa powder then place in the fridge until needed.
Place the marmalade in a small bowl and heat in the microwave for a minute or until warmed. You can also warm the marmalade in a small saucepan on the stove. Add the chopped chocolate and mix until melted then set aside to cool for 10 minutes.
Sift the flour, cocoa and salt into a small bowl. In a separate bowl, cream the butter with the sugar until the colour has lightened; then add the eggs one at a time until well combined. Mix in a third of the flour mixture followed by the marmalade and continue in this way to form a smooth batter. Pour the batter into the prepared tin, smooth the top then bake in the pre-heated oven for approximately 45 minutes or until tests cooked when tested with a skewer. Remove from oven and allow to cool on a wire rack for 10 minutes before unmoulding. If decorating with the topping, allow the cake to cool completely.
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Topping
Heat the cream until just begins to simmer. Take off heat and pour over chocolate. Leave to sit for a couple of minutes and then stir until all the chocolate has melted. Set aside for a while to cool and thicken slightly then drizzle over the cooled cake. Allow to set a little before decorating with the candied peel if using.
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The end result is a pleasingly citrus scented chocolate cake which I still found plenty sweet even when I'd reduced the sugar. if I were to make the cake again I'd use a bit more butter and a little more chocolate as well to make the cake a bit more luxe.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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