I loved buffets as a child, and hotel buffets were once quite affordable in fancy hotels in Beijing – this was at least a decade ago, as now they’re over 50 pounds per person for mediocre food. Back in the days it was something we often did as a family. Some families go camping, some go hiking, some play card games together, but our family just went out to eat buffets. Now we go out and eat in nice restaurants. This is all leading up to the story where my dad stole jam for his darling daughter.
It was just my dad and I and we were having a breakfast buffet. At the center were platters of cheeses and charcuterie, bowls of various cereals and add ins, along with plates of smoked salmon and small dishes. There were hot stations on the side where chefs prepared omelettes, pancakes and served you dumplings and noodles #breakfastinchina. Yet what caught my attention were the little jars of jam on the individual tables. This was awhile ago. Now, small packaging and on-the-go packaging is applying to everything from cereals to salamis, but a a decade and a half ago, at least in China, it was incredibly novel. I was fascinated. As we left and went back home, my father reached into his jacket pocket and handed me the two little jars of jam #lovingfather #southernitalianfather
So this story is relevant because I made a marmalade cake obviously. This recipe is from New York Times Cooking, I think I was trying to use up a jar of untouched jam because I rarely consume jam, so I made a lovely tea snack out of it.
Recipe adapted from NYT Cooking
Makes 1 loaf
215g(2/3 cup) orange marmalade
170g (12 tbsp) unsalted butter, softened, plus more for glaze and greasing the pan
75g (3 tbsp) caster sugar
75g (2 1/2 tbsp) brown sugar
Zest of 1 orange
Zest of 1 lemon
3 large eggs
1 tbsp fresh orange juice
1 tbsp fresh lemon juice
190g (1 1/2 cups) plain flour
7g baking powder (1 1/2 tsp)
1 tsp salt
30g (4 tbsp) icing sugar
Preheat oven to 180C/350C. Grease and line a 9×5″ (23x13cm) loaf pan.
Beat together the softned butter, sugars and zests until fluffy – at least 5 miutes. Beat in the eggs, one at a time, until fully incorporated, before mixing in half of the orange marmalade and all of the juices.
In a seperate bowl, mix together the flour, baking powder and salt. Then fold this into the wet mixture until combined.
Pour batter into the pan and bake for about 50-55 minutes or until when a toothpick inserted in the center comes out clean.
Leave the cake to cool.
Heat the remaining marmalade in a small pot with the sugar and 1/2 tbsp of butter until smooth and slather this mixture on top of the cake. Cool before slicing.