bohemianwanderer – This butter cake serves 10 to 12 people and requires 5 minutes of preparation time. The total cooking time is approximately 1 hour and 15 minutes, with two 15-minute freezing stages. The recipe combines marmalade with a rich almond butter cake.
Preheat preparation by greasing the base and sides of a 20-centimeter round cake tin with a removable base. Use room-temperature salted butter to ensure smooth mixing. Proper greasing prevents sticking and supports clean removal after baking.
Place the butter, caster sugar, finely grated orange zest, and vanilla seeds into the bowl of an electric mixer. Beat with the paddle attachment on medium speed for about two minutes. Continue mixing until the texture becomes pale and creamy.
Add the egg yolks one at a time while mixing. Ensure each yolk is fully incorporated before adding the next. This gradual method promotes a stable and smooth mixture.
In a separate bowl, sift the plain flour. Stir in the ground almonds and flaky sea salt. With the mixer on low speed, add the dry ingredients to the wet mixture in three or four additions.
Mix only until the dough comes together. The texture should resemble a thick batter positioned between cake mixture and cookie dough. Avoid overmixing to maintain a tender crumb.
Spread approximately half of the dough, about 300 grams, evenly across the base of the prepared tin. Use an offset spatula for an even layer if available. Place the tin in the freezer for 15 minutes until the layer is just firm.
Remove the tin and spoon the marmalade evenly over the chilled base. Spread it carefully, leaving a one-centimeter border around the edge. Return the tin to the freezer for another 15 minutes to firm the marmalade layer.
Spoon the remaining dough over the chilled marmalade. Spread it gently into an even layer that fully covers the filling. Place the assembled cake in the refrigerator while preparing the oven and glaze.
Baking, Glazing, and Finishing the Cake
Preheat the oven to 180C, or 160C with a fan setting, equivalent to 350F or gas mark four. Allow the oven to reach full temperature before baking. Meanwhile, prepare the glaze.
In a small bowl, beat the egg yolk with milk or cream and a pinch of salt. Mix until smooth and uniform. Brush the glaze evenly across the top surface of the cake.
Using a fork, score a cross-hatch pattern across the surface. Draw three sets of parallel lines in one direction. Rotate the tin slightly and repeat to form the pattern. Place the cake in the preheated oven and bake for 45 minutes. The surface should turn golden brown and develop a glossy finish. The structure should feel set when gently pressed.
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Remove the cake from the oven and transfer it to a wire rack. Allow it to cool completely before releasing it from the tin. Cooling ensures the layers remain stable when sliced.
Once cooled, remove the cake from the removable base carefully. Slice into small portions for serving. The cake pairs well with strong coffee due to its rich butter and marmalade flavor profile.
