from one generation to the next
Marmalade seems to be consumed at a very slow pace in our house. Leah brought us an enormous jar of her delicious homemade lime marmalade when she visited at Christmastime and we’ve hardly made a dent in it. I won’t even talk about our hoard of cumquat marmalade waiting to be used, made from the fruit of my 20 year old potted tree.
This cake was a bit of an experiment. I have a recently detected wheat intolerance. Spelt flour is okay for me, but texturally, it’s not ideal for cake, and commercial gluten free flour seems soulless.
I have eaten many gluten free cakes in the past, some good, others sadly, rubbery in structure. Working with the accepted butter sugar eggs flour liquid formula of cake making, and using only pantry staples I used this delicious combo of marmalade and coconut for flavour, coconut and almond for texture, and the remainder was well understood cake baking principles.
It doesn’t matter which citrus fruit your marmalade is made with, you can vary the zest to match or complement the flavours.
I glazed my cake simply with sieved marmalade. I’m not a great fan of frosting, icing or buttercream. I make cake to enjoy cake, pure, unadulterated cake!
1/2 cup castor sugar
Zest of 1 orange, lime, lemon or grapefruit, depending on the marmalade
3/4 cup citrus marmalade, orange, lemon, lime, grapefruit, or cumquat
1 cup desiccated coconut
1/2 cup almond meal
1/3 teaspoon cream of tartar
2/3 teaspoon bicarbonate of soda
1/4 cup psyllium husks
Extra 1/4 cup sieved marmalade for glaze
Grease, flour and paper line a 20cm springform pan. Preheat the oven to 170C.
Sieve the marmalade to remove the rinds, then chop them very finely. Set aside.
Cream the butter, sugar and zest until white and creamy. Beat in the eggs one at a time. Stir in the chopped rinds, the coconut and almond meal, the sieved marmalade then the sifted flour. Tip the batter into the prepared tin. Smooth the batter to the edges of the tin, then bake for 50 – 60 minutes or until a skewer poked into the middle of the cake comes out clean. Immediately spoon the extra 1/4 cup of sieved marmalade over the cake. Rest for 15 minutes before removing the sides of the cake tin.
Store in an airtight container.