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Orange Marmalade Cake

Orange Marmalade Cake

Orange Marmalade Cake

Winter , the season of baking . Winter , the season of orange !!!! What can be better in a chilly winter evening , sipping a hot cup of coffee with bites of heavenly orange marmalade cake!!!! Though I know two or three very nice orange marmalade cake recipes , but sometimes the worm in my head drive me crazy to experiment with new and old ingredients again and again . This is another experimented outcome being it exclusively my own recipe . The condensed milk , evaporated milk along with orange juice ,made it richer , softer and incredibly moist . A must try !!!!


2 eggs ( room temperature)
1 and 1/4 th cup of all purpose flour
2 tbl spoon cornstarch/ cornflour
1/4 th tea spoon baking soda ( little more than 1/4 th tea spoon)
1/2 tea spoon baking powder
1/4 th cup vegetable shortening + margarine
1/4 th cup vegetable oil
1/4 th cup Condensed milk
1/4 th cup evaporated milk ( if u don’t have evaporated milk , take 1/4 th cup milk and add 2 tbl spoon powder milk in it )
2/3 rd cup of powdered sugar
1/4 th cup of fresh Orange Juice
1/4 th cup of orange marmalade

For Garnishing / glaze :

1/3 rd cup of orange marmalade
2 tbl spoon of icing sugar
2 tbl spoon of orange juice
Candied orange peel


1. Pre-heat the oven to 325 FH or 170 centigrade . Grease the pan and line with parchment paper .

2. Sieve the flour , cornstarch , baking soda and baking powder together .

3. Beat sugar , shortening , margarine and vegetable oil until light and fluffy with the electric hand beater . The more lighter and fluffy is this , the softer is the cake . Start with low speed then gradually increase the speed . Add in the eggs , one at a time . Don’t over beat . If you over beat the eggs with the sugar -butter/ margarine/ oil cream , it will become runny and will ruin the texture of the cake . After beating with the eggs , the mixture should be thick . Over-beating will cause it to be runny .

4. Add the marmalade and beat few seconds .

5. Fold in the flour mixture with the cream mixture in three batches alternately with the milk and orange juice , starting with flour and ending with flour . That is , add some of flour first , then milk , then again flour and then juice , then again flour . And fold in gently . Don’t overmix, that would make the cake tight .

6. Pour it in the prepared cake pans , just up to half of the length of the pan ( so that it can rise properly ) , tap the pan few times , cover with aluminium foil like tent ( that would help , even , flat surface without darkening) and bake immediately for 50 minutes or until done . The baking time may vary depending on the oven and pan size . After 30 minutes , remove the foil and check , you will get the idea . Don’t over bake .

7. I baked two cakes with two topping , for one of them , I take it out when almost done and pour some marmalade , whisked with little orange juice over the cake , while it’s still on the pan and again transfer it to oven and bake for another 5 minutes .

8. For the another one , I whisked marmalade , icing sugar and little orange juice and pour it over the cake after taking it out from oven and releasing from the cake pan . Garnish the both cakes with candied orange peel , if you wish.


1. Always remember , the temperature is very important in baking cakes . And depending on the ingredients , it may vary . Like cakes like fruit cake or where citrus ingredients are used , it should be baked in low temperature . 325 FH is perfect . One of the reasons being not to taste bitter for using high temperature .

2. Many asked me , how to ensure even baking and smooth , flat top of the cake . The trick I know is to cover them with foil like a tent ( the foil should be little high than the length of the pan , so that the cake doesn’t touch the foil after rising) and bake for half of the baking time or until the cake rises . With this trick , another thing should be followed , that is to tap the pan few times from a little high to release the air bubble and then make an aluminium tent like the pic below and you will see the wonder . Low temperature also ensures even and flat surface .

Look at my smooth surfaced cake!! No crack , no uneven browning!!! isn’t it wonderful!!! Alhamdulillah !! 🙂

3. The reason behind I used vegetable shortening and margarine instead of butter along with vegetable oil is , vegetable oil makes the moistest cake undoubtedly . Vegetable shortening and margarine are solid like butter , though flavorless . Butter has it’s own strong flavor . To keep the orange flavor intact , I chose not to use butter . Moreover margarine also makes cakes moist and help rising fast . They both keep cakes softer for a longer period . Shortening is also responsible for bit coarse texture . I really didn’t want too much light and airy tea cake for this recipe . So wanted to balance with the proportionate use of these three fats . 🙂

Orange Tea Cake

Orange Tea Cake

Orange Tea Cake


3 eggs , room temperature
3/4 th cup of oil+ butter ( I took 1/2 cup of oil+ 1/4 th cup butter)
3/4th cup of sugar ( grounded or powdered , that called caster sugar too)
1 and 1/2 cup of All purpose flour
1/4 th cup of milk, room temperature or slightly warm
1/4 th cup of fresh orange juice
2 tea spoon of orange zest
1/2 a teaspoon baking powder
1/4 th teaspoon baking soda


1. Grease a loaf pan and pre-heat the oven to 350 FH .

2. Pour the 1/4 th cup of fresh orange juice to room temperature or slightly warm 1/4 th cup of milk and keep aside . Here you get your orange flavored buttermilk . 🙂

3. Beat the oil+butter and sugar together until light and fluffy . The lighter and fluffier it is , the softer is your cake . So beat very well . Use an electric hand beater to beat . Add in egg , one at a time . Beat very well. Please always use room temperature butter, that is softened and egg.

4. Sift the flour and baking powder together . Add the orange zest. Don’t put baking soda now . We will put it later. Now alternately add the flour and orange-milk mixture to the butter mixture . Starting with dough and finishing with dough . Like add half of the flour to the cream mixture , fold in with a spatula or a whisk , then add the orange-milk mixture and gently fold in . Finish with the remaining flour and gently fold in . Don’t beat with the electric beater or don’t beat vigorously as that might make the cake tight and rubbery . Add the baking soda now and gently mix with the batter.

5. Pour the batter into the pan and tap the cake pan to the counter top few times to eliminate any air bubbles. That is , just drop the cake pan on the counter top from few inches higher to knock down those air bubbles.

6. Immediately put it in the pre-heated oven and bake for 40 minutes . Depending on the power system , time may vary . Don’t over bake .

Enjoy !!!