For my birthday cake I wanted to go out of the box. Inspired by this month's issue of Saveur magazine and my desire to put the marmalade I recently made to good use, I did some mixing and matching of recipes.
Marmalade Cake + Glazed Grapefruit Cake = My Birthday Cake
adapted from The Chef's Wife Blog and Saveur Magazine's Glazed Grapefruit Cake
1/3 cup Blood Orange and Meyer Marmalade
13 tablespoons butter, softened
3/4 cup sugar
2 teaspoons lemon zest (I didn't measure...just estimated)
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup confectioners' sugar
2-3 teaspoons orange juice
assorted citrus peeled, all pith removed, and sliced into discs (see picture above)
Heat oven to 350 degrees. Grease a 10-inch loaf pan and set aside.
In the bowl beat 13 tablespoons of the butter, the sugar, the lemon zest and the orange zest until fluffy. Beat in the eggs, one at a time. Add in marmalade and the orange juice. Mix completely.
In a separate bowl, whisk together the flour, baking powder and salt. Add the mixed dry ingredients to the wet mixture until just combined.
Place batter in greased loaf pan and bake for 50-60 minutes. Remove from oven and allow to cool for a few minutes before removing loaf from the pan.
Line a baking sheet with tin foil. Place sliced citrus rounds (I used 1 grapefruit, 1 navel orange, and 1 blood orange) on sheet and sprinkle with 1 tablespoon sugar. Turn on your broiler setting on your oven and let citrus "broil" for about 7-10 minutes.
Whisk confectioners sugar and orange juice together to create the glaze. Drizzle 3/4 glaze over cake.
When citrus are cool enough to handle arrange them on the cake. Drizzle remaining glaze over fruit and enjoy your master piece!
This cake was so awesome I can't wait to make it again for a special occasion! Also feel free to use a Meyer Marmalade in place of an orange marmalade.
Some more party pictures...
|build your own burger or lettuce wrap theme for dinner|
|the makings of blood orange sangria|
sangria is so much better with mustache straws