CAKE SIZE RECIPES

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EASY CAKE RECIPES - OLIVEMAGAZINE



Easy Cake Recipes - olivemagazine image

Bake one of our easy cakes for a comforting sweet treat, from delicate victoria sponge to frosted banana loaf and classic carrot cake

Provided by Janine Ratcliffe

Number Of Ingredients 1

MARMALADE CAKE | FRUIT RECIPES | JAMIE OLIVER



Marmalade Cake | Fruit Recipes | Jamie Oliver image

This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.

Total Time 1 hours 10 minutes

Yield 10

Number Of Ingredients 8

200 g unsalted butter (at room temperature) plus extra for greasing
4 small oranges
4 tablespoons demerara sugar
200 g golden caster sugar
6 heaped tablespoons fine-cut marmalade
4 large free-range eggs
200 g self-raising flour
50 g ground almonds

Steps:

    1. Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
    2. Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
    3. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
    4. Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
    5. Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
    6. Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
    7. Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
    8. Serve warm or at room temperature with yoghurt, cream or ice cream.

Nutrition Facts : Calories 470 calories, FatContent 24.5 g fat, SaturatedFatContent 12.9 g saturated fat, ProteinContent 6.7 g protein, CarbohydrateContent 6.7 g carbohydrate, SugarContent 54.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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EASY CAKE RECIPES - OLIVEMAGAZINE
Bake one of our easy cakes for a comforting sweet treat, from delicate victoria sponge to frosted banana loaf and classic carrot cake
From olivemagazine.com
See details


MARMALADE CAKE | FRUIT RECIPES | JAMIE OLIVER
This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 470 calories per serving
    1. Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
    2. Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
    3. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
    4. Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
    5. Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
    6. Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
    7. Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
    8. Serve warm or at room temperature with yoghurt, cream or ice cream.
See details


MARMALADE CAKE | FRUIT RECIPES | JAMIE OLIVER
This sticky orange cake is a joy, and it’s simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 470 calories per serving
    1. Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
    2. Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
    3. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
    4. Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
    5. Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
    6. Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
    7. Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
    8. Serve warm or at room temperature with yoghurt, cream or ice cream.
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