Rustic. Simple.Delicious. Marmalade cake to Die For.
I had the pleasure of meeting Courtney of Cook like a Champion Blog at the Blogher11 Food Conference here in Atlanta. Prior to that we posted on a popular “foodie” board, but I never knew her until we met for a dinner that Josie of Pink Parsley Blog had planned. Courtney has a great smile and a personality to match. She is very light…if you can say that about a person. Light. Yes…meaning she has a presence that is delightful.
I am very excited for her new “Champion” addition to her family. What a very lucky blessed baby she will be bringing into this world. Speaking of blessings.. that is how I feel to be a part of this virtual shower being hosted by Josie.
Truthfully, it felt great to take it light…(there is that word again) for this shower. I am so use to baby shower’s with fully fondant decorated cakes and this one I decided to keep it rustic and simple. No fuss. However, by all means is this cake no fuss. This cake is delightful.
I made my own Blood Orange marmalade. Bummed I didn’t take a picture( I know right) but I really did it! I was looking for Seville oranges as I thought they were in season but I couldn’t find any. However, when the produce department at Whole Foods directed me to the Blood Oranges…. the idea of working with Blood Oranges intrigued me.
I used a recipe that was easy and it was surprising that something so easy could taste this good. Okay.. truth is I burned the first batch but hey.. to err is human? Right?
Find the recipe and technique I used over at Evil Mad Scientist. Once you make a batch you are never going to buy the store made marmalade ever! It’s that good!
Now..on to the cake. I wanted a recipe that I didn’t use before and in researching I found a recipe that didn’t seem that popular but the little reviews were good.
Marmalade Cake to Die For
3 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup softened butter
2 cups granulated sugar
3 large eggs , at room temperature
1 ½ teaspoons vanilla
1 cup buttermilk , at room temperature
Preheat oven to 325 and prepare two 9inch round pans.
Sift flour, baking soda and salt in a bowl.
With an electric mixer, beat butter until light, and add the sugar a little at a time and beat until light and fluffy.
Beat in the eggs and vanilla.
Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until well combined.
Add half the remaining dry ingredients and the remaining butter milk, continue to beat until well combined.
Add in the remaining dry ingredients and beat until smooth.
Evenly divide the batter between pans and bake for 45 minutes or until a cake tester inserted comes out clean.
(The cake turns a dark golden brown as you can see in the picture) Leave the cakes in the pans
Meanwhile make a syrup with 1 cup of juice that is the same flavor as marmalade and 1/4 cup syrup.
Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup generously over each layer.
Let the layers cool completely in the pans.
I slathered my homemade Blood Orange Marmalade between the layers and saved some for the top of the cake. Yes…in the middle of the top of the cake I mixed the Buttercream with the Marmalade for that extra kick. And it was so worth it.
Now lets talk frosting. I was introduced to Italian Meringue Buttercream by my cake mentor Christine John Harris over at Not a Crumb.com. This Buttercream beats the typical American made Buttercream any day. It is very light.. yet rich… not too sweet.. just perfect. I got a little excited with it on this cake and if you chose to make it you would too.
This Buttercream can be intimidating if you are not used to working with hot syrup. It is a non crusting Buttercream and using none of the powdered sugar. It is absolutely heaven.
Since you may not have your own Christine to watch make it and I don’t do the photo tutorials on my blog (yet) then I thought I would find a website that would have the step by step tutorial in pictures for you. I found a great one at King Arthur Flour.com. This is as perfect of a tutorial as you can get if you don’t have someone live in front on you demonstrating.
I am still learning my way with this buttercream as practice makes perfect and I love the taste so much that I want it to be just that…perfect.
Kaye’s Italian Meringue Buttercream
source: Whimsical Bakehouse
In a saucepan, bring to a boil:
1/2 cup water
2-1/4 cups sugar
Use a clean brush and cold water to wash
down any sugar crystals that form on the
sides of the pan as the water heats. When
the sugar comes to a boil set a timer for 7
minutes, and let boil.
After 5 minutes, in the bowl of an electric
mixer, begin to whip at high speed:
1 cup egg whites (about 12 large egg whites)
Whip until stiff. They should be done when
the timer goes off.
With the mixer on high speed, slowly beat
the sugar syrup into the egg whites, pouring
the syrup to the side of the bowl to avoid
Continue to beat until the bowl is cool to
the touch, about 10 minutes. Slowly add:
1-1/2 pounds (6 sticks) unsalted butter at
room temperature, cut into 1-inch pieces
When the buttercream begins to jump out of
the bowl, reduce the speed to low.
Mix in at low speed:
1 teaspoon pure vanilla extract
Beat until light and fluffy. At some points
the mixture might look curdled. Just keep
beating; it will become smooth again.
YIELD: 8 cups
Congratulations to you and your family Courtney.
Thanks for allowing me a slice of your virtual baby shower. Everybody.. please check out our Virtual Shower hostess blog Josie at Pink Parsley.com. (Love her). You can see all the wonderful eats by the beautiful bloggers I am proud to even be associated with. Also of course, Courtney (her blog is awesome) over at Cook like a Champion.
Enjoy.. and I hope this virtual shower inspires you.