Orange Marmalade Cakes

Orange Marmalade Cakes

This orange marmalade is made from the candying process of the orange slices, taking lots of attention to detail to make it. However, once you do, you will be rewarded with these buttery, delicious cakes that look good enough for a party and are simple enough to enjoy for breakfast.


  • ¾ cup of sugar
  • 2 oranges
  • 1 vanilla bean
  • 1 cup of waterorange marmalade cakes


  • 1 cup of all-purpose flour
  • 1 tsp of baking powder
  • ¾ cup of yellow cornmeal
  • ½ tsp of kosher salt
  • ½ tsp of baking powder
  • ¾ cup of unsalted butter
  • 3⁄4 of cup sugar
  • 2 tsp of grated orange zest
  • 2 eggs
  • 2⁄3 cup of buttermilk

Orange Marmalade Cakes

First of all, cut an 11 inch circle onto a piece of parchment paper, then cut a hole into its center. To prepare the orange marmalade, slice off the ends of the oranges and then discard them. Slice each orange into 9 rounds. Then, stir together the vanilla, sugar and water into a skillet. Bring the mixture to a boil over medium heat, then add the orange slices in, then place the parchment circle on top. Lower the heat and then let everything simmer for 30 minutes.

Secondly, keep 12 of the slices as well as some syrup for later. Chop the remaining slices. Preheat your oven to 350 degrees, then line a muffin tin with paper liners. Into a little bowl, whisk together the cornmeal, flour, baking powder and salt. In another bowl, whisk together the butter and sugar, then incorporate one egg at a time. Add the orange zest, half of the flour mixture, the buttermilk and the rest of the flour.

Lastly,, divide the batter among the cupcake tins, baking for 20 minutes, then let them cool off for at least 10 minutes. Once cool, top them with a reserved orange slice and some syrup. These are best served on the day they are made, but you can also store them into an airtight container.

You may also like

No Comment

Comments are closed.