Orange Marmalade cake

This cake is from a book series called "At home it Mitford". It is one of my favorite series, and this is one of my favorite cakes! You can also substitute Lemon curd for the marmalade, and lemon juice for the orange juice. Both, are equally good!


Esther's orange marmalade cake

for the cake:
3 cups cake flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter
2 cups granulated sugar
3 eggs at room temp. beaten slightly
1 TBS grated orange zest
1 1/2 tsp vanilla
1 cup buttermilk at room temp.

for the Orange syrup:
1 cup fresh orange juice
1/4 cup granulated sugar

For the filling:
1 (12 oz) jar orange marmalade

For the frosting:

3/4 cup well chilled heavy cream
3 TBS sugar
3/4 cup well chilled sour cream



1.Pre-heat oven to 350 oF. Butter 2 9in cake pans, line with parchment or waxed paper, and butter and flour paper, shaking out excess.
2.In Large bowl sift flour, baking soda, and salt.
3. In another bowl beat the butter with and electric mixer until smooth. Add sugar, a little at a time, and beat the mixture until light and fluffy. Beat orange zest, egg, and vanilla. BEAT IN 1/3 of the dry ingredients alternatively with 1/3 of the buttermilk until combined well. Add, the 1/2 of remaining dry ingredients and buttermilk and beat until well combined. Finally, beat in the remaining dry ingredients until mixture is smooth.

4.Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 min or until a cake tester inserted into the center comes out clean. Transfer to racks and cool in the pans for 20 min.

To make the orange syrup:
5. meanwhile, make the orange syrup: In a bowl stir together the orange juice and sugar until sugar is dissolved.
6. With a toothpick or wooden skewer, poke holes at 1/2 in intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to completely absorbed before adding the remainder. Let layers cool completely.

To make the filling:
7. In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 min.

To Make the frosting:
8. In a bowl, whisk the heavy cream and the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture us if spreading consistency.

To assemble the cake:
9. Arrange one of the layers on a cake plate and carefully peel off the wax paper.
Spread 2/3 of the marmalade over th e top, smoothing it into an even layer. Invert the remaining layer into the top of the first layer and peel off the wax paper, and spoon the remaining marmalade on the center of the cake leaving 1 1/4in border around the edge. Frost the sides and the top border with the frosting, leaving the marmalade on top exposed. Chill for 2 hours before serving.