Teresa's Recipes
Fig and Orange Marmalade Cake
Indulge in the symphony of natural sweetness and zesty tang with this exquisite Fig and Orange Marmalade Cake. Fresh, succulent figs harmonize beautifully with the citrusy punch of orange marmalade, encased in a moist, fluffy sponge. This recipe, inspired by Mediterranean culinary traditions, is a testament to the magic that happens when simple, quality ingredients come together.
Ingredients
- 1/4 cup, for dusting Powdered sugar
- 1 cup, thinly sliced Fresh figs
- 1/2 cup Orange marmalade
- 1/4 cup, freshly squeezed Orange juice
- 1 tablespoon Orange zest
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder
- 2 cups All-purpose flour
- 3, large Eggs
- 1 cup Granulated sugar
- 1 cup, softened Unsalted butter
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 65g
- Protein: 5g
- Sodium: 200mg
- Sugar: 40g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and zest. This helps to keep the batter smooth and well-blended.
- Pour half of the batter into the prepared cake pan and spread it evenly with a spatula.
- Spread the orange marmalade over the batter. Arrange the sliced figs on top of the marmalade, creating a pattern if desired.
- Pour the remaining batter over the figs, smoothing the top with your spatula.
- Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Just before serving, dust the top of the cake with powdered sugar for a sweet, professional touch.
Tips
- For an extra burst of flavor, you can add a teaspoon of vanilla extract to the batter.
- If fresh figs are not in season, dried figs soaked in warm water can be used as a substitute.