3 large eggs (at room temperature), beaten lightly
1 tablespoon grated orange zest
1 1/2 teaspoons vanilla extract
1 cup buttermilk (at room temperature)
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
1 cup orange marmalade
3/4 cup well-chilled heavy cream
3 tablespoons granulated sugar
3/4 cup well-chilled sour cream
Heat oven to 325 degrees F. Butter two 9-inch round cake pans, line with
parchment or wax paper, and butter and flour the paper, shaking out the excess.
In a bowl, sift the flour, baking soda, and salt.
In a bowl with an electric mixer, beat the butter until combined, add the
sugar, a little at a time, and beat the mixture until light and fluffy. Beat
in the eggs, orange zest and vanilla extract. Beat in 1/3 of the dry ingredients
alternately with 1/2 of the buttermilk until combined well. Add half the remaining
dry ingredients and the remaining buttermilk and beat until combined well. Finally,
beat in the remaining dry ingredients until mixture is smooth.
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
Bake for 45 minutes or until a cake tester inserted in the center comes
Transfer to racks and cool in the pans for 20 minutes.
Meanwhile, make the Orange Syrup.
Orange Syrup: In a bowl, stir together the orange juice and sugar until
sugar is dissolved.
With a wooden pick or wooden skewer, poke holes at 1/2-inch intervals in
the cake layers and spoon the syrup over each layer, allowing the syrup to be
completely absorbed before adding the remaining. Let layers cool completely.
Filling: In a small saucepan set over moderate heat, heat the marmalade
until just melted. Let cool 5 minutes.
Frosting: In a bowl, whisk the heavy cream with the sugar until it forms
firm peaks. Add the sour cream, a little at a time, and whisk until of spreading
To Assemble the Cake: Arrange one of the layers on a cake plate, carefully
peel off the wax paper, then spread 2/3 of the marmalade over the top, smoothing
it into an even layer. Invert the remaining layer onto the top of the first
layer, peel off the wax paper and spoon the remaining marmalade onto the center
of it, leaving a 1 1/4-inch border around the edge.
Frost the sides and top of the border with the frosting, leaving the marmalade
on top of the cake exposed. Or if you prefer, frost the entire cake, adding
the marmalade as a garnish on top.
Chill for at least 2 hours before serving.
Source: Scott Peacock, the young and talented chef who developed this orange
marmalade cake recipe for Victoria magazine