A moist, lemony cake with bites of bittersweet orange marmalade – it’s a citrus combination that makes the perfect pairing to your favorite beverage. The cake keeps well in the fridge, and packs well for lunch, for a luscious pick-me-up anytime you need it.
Begin the marmalade 2-3 hours before the cake, or you can make it the day before and store it in the fridge.
Using a sharp knife, cut the navel and opposite end off of each orange in a thin slice. Discard the ends.
Cut the oranges into thin slices, then cut each slice into a half round. Discard any seeds you find.
Add the water and sugar to a saucepan over a medium-high setting, and stir together.
Add the cinnamon stick and anise, and then place the orange slices in the pot.
Bring to a boil, and then lower to a simmer, stirring gently to blend the liquid. Cover, and cook for 2 to 3 hours, until the orange peel is very soft, and the flesh and juice has largely boiled away. It should resemble a chunky marmalade.
Check it every 20 to 30 minutes to stir, and add water as needed to keep it from drying out too much.
When it’s ready, discard the anise and cinnamon stick, and allow it to cool to room temperature before adding to the cake. It will thicken more as it cools.
You can also store it in the fridge, covered, overnight, and make the cake the next day.
Cake
Preheat the oven to 350 °F, and lightly grease an 8” x 8” square baking pan.
In a large mixing bowl, measure the flour, baking powder, salt, ginger, and lemon zest. Stir together to blend evenly.
In a separate bowl, beat the butter and sugar together until the mixture is lemon yellow, and light in texture.
Next, beat in the egg, followed by the sour cream and milk.
Add half the dry ingredients, and blend.
Add the last half, and stir the batter to an even consistency. Add the lemon juice last, beating until smooth.
The batter will be fairly thick, but should be smooth in consistency.
Spoon the batter into the prepared baking pan, using a spatula or the back of a spoon to smooth over the top and distribute it evenly.
Add the marmalade to the cake by the spoonful, scattered fairly evenly over the surface of the cake. You can swirl it around and underneath the batter to distribute it as you like within the batter, which will also rise a little to cover some of it.
Sprinkle the top with coarse sugar, and bake in the oven for 30 to 35 minutes, or until a clean knife inserted into the middle comes out clean.
Cool for at least 20 minutes before cutting and serving.
Notes
Note: If you use Cara Cara or blood oranges, it adds an extra pop of color.
Keyword Cara Cara oranges, Lemons, Moro blood orange, Oranges