The plan for last weekend was for several ramekins of Banoffee Pie. Unfortunately, the ripe bananas in the fruit basket met their untimely demise when a hungry person indiscriminately devoured them. Needless to say, that was the end of the Banoffee plan for the weekend.
There were however, oranges and lemons in the basket. That, and about a heaping tablespoon worth of Tiptree Orange Marmalade with Malt Whiskey in the fridge was what inspired this cake.
My first thought was to make them into little cupcakes, but then I spied my 6-cup Bundt tin sitting quite unloved in a kitchen cupboard and decided to give it an outing instead.
Now, I have never had much success baking in this particular Bundt tin in the past. I have always suspected that it had something to do with either the oven temperature being too high or the cake batter too watery. So this time, I kept the temperature low and the batter thick. It turned out perfect!
I wish I had the whole cake to show you. Unfortunately, another hungry person in the house lobbed-off slices of this cake while still warm from the oven and therefore the cake too met an untimely demise.
TRIPLE ORANGE CAKE
125g Salted Butter, room temperature
125g Raw Sugar
1 large Orange, zested and juiced
1 rounded tablespoon Marmalade
1 whole Egg and 1 Egg Yolk
150g organic Self-Raising Flour
1/8 rounded teaspoon Baking Powder
A little Orange juice and some Icing Sugar, mixed together to form a thick, white icing
Preheat oven at 110 Celsius. Grease a 6-cup Bundt tin thoroughly with butter and dust with flour. Set aside.
In a mixing bowl, cream Butter, Sugar, Orange Zest and Marmalade with an electric mixer until light and fluffy. Add in Eggs, beating well after each addition.
Gently fold in the Flour and Baking Powder by hand into the creamed mixture. Gently mix in just enough orange juice to produce a slightly thick batter.
Scoop batter into the the prepared Bundt tin and bake at 140 Celsius for about an hour or until a skewer poked through the cake comes out clean.
Cool in the tin for about 20 minutes. Turn out onto a cooling rack, allow the cake to cool completely before placing on a serving plate and drizzling on the Icing.
Preheat oven at 110 Celsius. Grease a 6-cup Bundt tin thoroughly with butter and dust with flour. Set aside.
In a mixing bowl, cream Butter, Sugar, Orange Zest and Marmalade with an electric mixer until light and fluffy. Add in Eggs, beating well after each addition.
Gently fold in the Flour and Baking Powder by hand into the creamed mixture. Gently mix in just enough orange juice to produce a slightly thick batter.
Scoop batter into the the prepared Bundt tin and bake at 140 Celsius for about an hour or until a skewer poked through the cake comes out clean.
Cool in the tin for about 20 minutes. Turn out onto a cooling rack, allow the cake to cool completely before placing on a serving plate and drizzling on the Icing.
