This is a beautiful looking and delicious cake. It was inspired by an expired jar of marmalade in my cupboard and a desire to make a cake!
- ½ cup of buttermilk (milk kefir or yogurt)
- 1½ cup of flour (GF or wheat)
- Remaining Ingredients
- ¾ cup butter
- ¾ cup sugar (may use less sugar or none at all!)
- 3 eggs
- ½ cup ground almonds
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup marmalade
- 1 orange zested
- 1 orange thinly sliced
- ¼ cup marmalade
- Mix the flour with the dairy culture and leave to culture on the counter for 4-12 hours.
- Cream butter, sugar and almond flour until soft and creamy.
- Beat in eggs until light and fluffy.
- Stir in cultured flour, baking soda, salt, marmalade and orange zest.
- Line the bottom of a 8" springform cake pan with orange slices. Pour batter over top and bake at 375F for 50-60 minutes (until a cake tester comes out clean).
- Allow to cool for 5 minutes. Then run a knife around the inside of the cake pan before releasing the cake. Turn the cake over onto a serving plate so that the orange slices are on the top.
- Heat the remaining marmalade up in the microwave until fully liquid, then pour over top of the cake.
- Serve straight up, or with yogurt or whipping cream!
-Pre-fermenting isn’t required for the cake. However, I always like to improve the digestibility of my flour by pre-soaking for a few hours.
-I actually made this cake without any added sugar (beyond the marmalade). It wasn’t a sweet cake, but it was buttery, creamy and delicious. We’ve hardly been eating any sugar for the past year, so a sugar-less cake doesn’t taste odd to us. Feel free to use as much or as little sugar as you want!
-I used a GF flour mix of 1 cup of oat flour and 1/2 cup starch. It has 3 eggs for support, so any flour mix will work.