To celebrate Burns Night, I have baked an orange marmalade cake. While the recipe is not exactly coming from Scotland, it uses Mackays marmalade with whisky. I also added a dash of The Famous grouse for the icing
It's quite possible that the purists from Scotland would throw rotten eggs at me for not serving a Cranachan or Clootie Dumpling.
Blood orange and Marmalade cake
zest of 2 blood oranges
juice of 1 blood orange
4 medium eggs
200g caster sugar
113g marmalade (I used Mackays Orange Marmalade with The Famous Grouse)
50g ground almonds
200g self-raising flour
1tsp baking powder
200g butter, melted
2 sliced blood oranges, cooked with 3heaped tbsp of caster sugar + 1tbsp whisky
for the icing: icing sugar mixed with the blood orange syrup
In a big bowl beat the eggs with the zest of 2 blood oranges, juice of 1 orange and caster sugar. Add the contents of 1 jar of marmalade (113g) or about 5 heaped tbsp. Add the ground almonds, flour, baking powder and melted butter, mix well.
Pour the cake batter in a greased cake tin and place the tin in the oven preheated to 180C. Bake for about 40 minutes. Check with a wooden toothpick if the cake is ready.
Take it out, let it cool before decorating with the icing.
Slice one blood orange, without skin (the one that you zested) and cook with 3tbsp of caster sugar and 1tbsp whisky for about 4 minutes, stirring.
Make an icing from the icing sugar mixed with the blood orange syrup, it has to be about a runny yogurt consistency. Pour it over the cake, place the cooked orange slices on top.
If there is a bit of syrup left, pour it over the cake, when you serve it.
I used a small jar of Mackays orange marmalade with The Famous Grouse. It was on offer in Cargo at £2 for a set of 3 marmalades with whisky, what a bargain.
The Famous Grouse marmalade has a distinct flavour, with more than a hint of whisky, a very grown up breakfast treat. Baked in a cake, the alcohol only adds the depth of flavour, and doesn't taste boozy at all. I love Mackays marmalades, have noticed online they have a marmalade with champagne, which I haven't seen anywhere. Have you tried it by any chance?
I think I might do another trip to Cargo, and get some more marmalade if it's still left. It will keep well, and will make a lovely breakfast, Burns Night or not.
And if you fancy a Cranachan with a modern twist, Cheryl from Madhouse Family Reviews has a recipe for Cranachan with fruity twist.
Happy Burns Night!