German Marmalade Cake – Easy, Elegant & Not Too Sweet

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a good source of omega-3s, while sunflower seeds are budget-friendly.

Preheat your oven to 170 degrees Celsius with a fan, or 190 without a fan.

In a bowl, crack 8 room temperature eggs and beat until fluffy.

Measure 200 grams of caster sugar and add a pinch of salt to it. Gradually mix this into the egg mixture, one spoonful at a time, for 3 to 5 minutes until thickened.

In another bowl, measure 250 grams of almond meal, add 50 grams of cornflour or cornstarch, 1 teaspoon of baking powder, 1 teaspoon of finely grated orange rind, and 1 teaspoon of finely grated lemon rind. Mix well.

Fold the egg and sugar mixture into the almond meal mixture, a quarter at a time.

Pour the mixture into a 26 cm springform pan (or 28 cm as per the recipe) and place it in the middle of the oven for 35 to 40 minutes, checking after 35 minutes.

If the top is browning after 20 minutes, gently lay a bit of aluminum foil on top and continue cooking.

Toast 100 grams of almond meal in a dry fry pan over medium-low heat for about 5 minutes, stirring occasionally until light golden-brown and fragrant. Let it cool completely for decoration.

After 35 minutes, check the cake with a skewer; it should come out clean. Remove from the oven, take off the sides of the tin, and carefully remove the baking paper. The cake may sink slightly in the center, which is fine.

Whip 800 mils of cream until thick. Optionally, add 2 tablespoons of icing sugar for sweetness. Instead of adding 2 tablespoons of orange juice, add 1 teaspoon of finely grated orange zest to the whipped cream and mix until thick.

Prepare the orange slices for decoration by cutting out the core and slicing them. Loosen the marmalade in a bowl for spreading.

Once the cake has cooled completely for a couple of hours, use a serrated knife to slice it in half horizontally, being careful to avoid making holes in the layers.

Spread a thick layer of marmalade on the bottom layer of the cake, followed by a quarter of the whipped cream. Place the top layer back on, then spread another layer of marmalade and another quarter of the whipped cream.

Top with the final layer of cake and spread the remaining whipped cream over the top and sides of the cake.

Refrigerate the cake for 2 hours to firm up before cutting.

Pat toasted almond meal around the sides of the cake, starting from the top and letting it fall to cover the sides.

Decorate the top of the cake with orange slices as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens