I’m not into decorating cakes and stuff like that. Or maybe I should say I don’t have much patience to do so. I always admire the professional patisserie with their creations. If I want something like that, I would go to the store or order a beautiful-looking cake and eat it. At home, I do bake every now and then as you guys can see. But they are simple baking but bring lots of comfort and warmth. This marmalade pudding cake is one of the example. Delicious, light, and steamy and really look “home-made” if you ask me. I enjoy this marmalade pudding cake when it’s warm or at room temperature. Once you keep it in the fridge, they become a bit “denser” and not as fluffy. Serve this with some whip cream if you like or with some ice cream and I believe you can see heaven. I ate some without any cream or ice cream and it was still very delicious. My daughter loves it too! Recipe is adopted from Nigella Kitchen by Nigella Lawson.
MARMALADE PUDDING CAKE (9x9x1.5 inch cake)
Ingredients
- 1 ½ cups all-purpose flour/whole-wheat flour
- 2 sticks / 1 cup of unsalted butter and more to grease the pan (room temperature)
- ½ tsp baking soda
- 1 tsp baking powder
- 4 eggs
- â…“ cup sugar
- â…“ cup packed light brown sugar
- â…” cup marmalade of your choice and 1/3 cup for glazing
- Zest and juice of 1 orange (reserve 1/2 of the juice for the glaze)
Instructions
- Preheat oven to 350 F, and butter the 8-inch square pyrex or other baking dish
- In a small saucepan, put in 1/3 cup of marmalade and juice of 1/2 orange to make the glaze later
- Place all the other ingredients for the cake batter into a food processor and process them until they are smooth. Pour this into the buttered 9x9x1.5 inch baking dish and smooth the top with spatula. If you are not using a food processor, you can cream the butter with sugar by hand or with a mixer, beat in the marmalade followed by the rest of the dry ingredients, then the eggs and finally the orange zest and juice. I thought food processor was so much easier and a brilliant idea
- Put the baking dish into the oven and bake for about 40 minutes (45 minutes with my oven). Check the cake when it's been baking for about 30 minutes. The cake should've risen by then and if you insert a toothpick into the middle, it should be pretty clean. Know your oven to determine how long to bake. When it's done, remove from the oven and leave it in the dish
- Warm the glaze mixture in the saucepan until melted together. Pour this on top of the cake in the dish and brush it to evenly spread the glaze
- This cake is really delicious when serve warm or at room temperature. Use a large spoon or cake slice to serve. You can serve it with whip cream on top if you like. If you can't finish the cake in one day, store the left over in the fridge for up to two days
