© Rebecca Courchesne
Serves 8-10 Makes 1, 9”cake
Ingredients
Cake
1/2 cup ground oranges lemons, or about 1 medium orange
1 cup sugar
4 oz butter, softened
2 eggs
1 cup buttermilk
1 3/4 cup cake flour
½ teaspoon salt
1 teaspoon baking soda
Method
Cake
Cut the stem and blossom ends off the oranges, cut in half and remove seeds in a food processor or blender, process the orange and ½ cup of the sugar until lemon is roughly pureed
In a stand mixer or in a bowl with a hand held mixer, cream the butter, add the remaining half cup sugar and cream until light and fluffy.
Lightly beat the eggs and add to the butter, sugar mixture one at a time beating well after each addition. It may look curdled.
Alternately add the butter milk and the dry ingredients, beginning and ending with dry ingredients. Careful not to over mix. Then add the orange/sugar mixture, beat for a moment, then remove from the mixer and stir/fold in by hand with a rubber spatula.
Pour batter into buttered 9” Cake pan. Evenly wrap the pan on the counter to release any air bubbles in the batter.
Bake at 350º for 50 minutes or until a skewer comes out clean. Let cool.
Orange Marmalade Glaze
In a small sauce pan scoop out ½ of an 8 oz jar of marmalade, add 2 teaspoons water or Grand Marnier. Heat until liquid. With a skewer make holes in cake about every 2 inches. Pour and spread warm marmalade glaze over the top.
Over medium heat cook the sugar with the water or juice until its dissolved. Set aside to cool.
© Rebecca Courchesne
Serves 8-10 Makes 1, 9”cake