Upside Down Date Cake With Marmalade Recipes
MARMALADE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
- Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
- Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
- Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
- Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.
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- Adjust oven rack to lower middle position, set a rimmed baking sheet or round pan that is larger than 9-inches on the rack, and heat oven to 180C/350F. Allow the baking sheet/pan to become very hot while you prepare the cake.
- Spray (or butter and flour) the sides ONLY of a 9-inch round cake pan; leave the bottom ungreased.
- Peel the dates by sliding the skin off with your fingers. Use a sharp knife to cut the dates in half and remove and discard the pits. Set date halves aside.
- In a medium saucepan, heat the butter and sugar over medium-high heat, until the butter melts. Continue cooking, whisking constantly until the sugar caramelizes and turns golden brown in color; about 3 minutes. The mixture will look separated. *(check notes for an alternate method to this step)
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- Heat the oven to 180°C/160°Cfan/gas 4. Grease and line the base of the tin with non-stick baking paper. In a mixing bowl, combine the butter and 250g caster sugar using an electric mixer until light and fluffy. Add the vanilla extract, then add the beaten egg a little at a time until fully incorporated.
- Sprinkle the 4 tbsp sugar over the base of the prepared tin, then top with the clementine slices, cut-side down, overlapping them to cover any gaps. Dollop over the cake mixture, smooth the top, then bake for 65-70 minutes until a skewer pushed into the centre comes out clean.
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