Blood Orange Marmalade Cake

Our store cupboard cake experiments are entering a new chapter as we all adjust to a different way of living.

We don’t know about you but trying to find fun and creativity in the chaos is keeping us sane. Together with cake….cake always helps

As we had some of our blood orange marmalade in the cupboard we delved around to see what else we could find and adapted a recipe we came across from Sophie Hansen in a recent copy of Grape Tree magazine.

We didn’t have all the required ingredients but managed a few good substitutions….

Ingredients

• Recipe said – 100g ground almonds. Our cupboard said – 100g whole almonds that we whizzed up
• Recipe said – 185g wholemeal plain flour. Our cupboard said – 165g gluten-free plain flour
• Recipe AND cupboard said 2 tsp baking powder
• Recipe AND cupboard said 1/2 tsp ground cinnamon
• Recipe AND cupboard said 1/2 tsp allspice
• Recipe AND cupboard said a pinch of salt
• Recipe AND cupboard said 200g butter, softened
• Recipe said – 165g soft brown sugar. Our cupboard said – 165g caster sugar
• Recipe AND cupboard said 3 eggs
• Recipe AND cupboard said 3 apples peeled and cut into cubes (NB our apples were almost past eating!)
• Recipe said – 75g dried currants or raisins. Our cupboard said – 75g dried cranberries
• Recipe said – 250g marmalade. Our cupboard said – 100g Blood Orange marmalade
• Recipe said – 50g demerara sugar. Our cupboard said – about 20g of salted caramel frosting remnants

Method

• Preheat the oven to 160°C. Grease (ideally but use what you have) a 9-inch cake tin and (ideally) line with baking paper. We didn’t have any so we rubbed in a thin layer of butter.
• Combine the almond meal/ground almonds, flour, baking powder, spices, and salt and combine to remove any lumps
• Cream the butter and sugar together for 5 minutes or until pale and fluffy
• Add the eggs, one at a time, beating well after each.
• Fold in the flour mixture, stir in the apple chunks and dried fruit and fold in the marmalade
• Transfer to the tin, smooth the top and sprinkle with demerara if you have it
• Bake for 1 hour. Due to the substitutions, ours was actually ready in about 40 mins to do keep checking.
• Whilst leaving to cool in the tin we sprinkled over the caramel frosting as we didn’t have the demerara topping
• Enjoy

If you try the recipe or have any similar ones you’d like to share, we’d love to hear from you over on our Facebook page

For more storecupboard inspiration take a look at our salad ideas or a couple of dessert suggestions