Granny Joy’s Marmalade Cake from Limoncello and Linen Water by Tessa Kiros
Use home-made or bought orange marmalade here. You can have this lovely cake for afternoon tea or you might like to serve it after a meal with a little whipped cream on the side.
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Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Fine-mesh sieve
- Plate
- Serving platter
- Chef's knife
Ingredients
- 60 g (2¼ oz/½ cup) icing (confectioners’) sugar
- 1 tablespoon grated orange rind, orange part only
- 180 g (6¼ oz) plain (all-purpose) flour
- 1½ teaspoons baking powder
- 2 tablespoons orange juice
- 3 eggs
- 1 teaspoon vanilla extract
- 6 tablespoons orange marmalade
- 180 g (6¼ oz) butter, softened
- 180 g (6¼ oz) sugar
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