I’ve never ever experienced (and succumbed to) summer lethargy this gravely before. Part of me is thoroughly enjoying every minute of it, and the other part is (obviously) getting rather itchy to get my hands on something solid, something concrete and meaningful. To balance the two extreme ends of my psyche, baking a summery treat seems to meet both the requirements – the recipe being slightly lazy in its approach + the end product being something tangible, solid and pleasing. Mission was set, and the accomplishment has been repeated thrice already.
It didn’t start off quite like that. There was a great many good intentions, out of which this was the second one on the list that I have managed to accomplish (the first being the chocolate mousse brownies). Clearly, I seem to be working the list bottom up. That means, lemon tart this weekend! Yipee!
The first round, as you can see, comprised of using the Kitchn’s version of the recipe, which is a two layer 9″ round cake with a rum soaked orange marmalade glaze. While the batter tasted yum, and the cakes came out perfectly tanned and golden – I found that there being two layers, the mouthful you get it quite heavy.
Thats why the next two times, I have opted to revert to the original recipe, which is ridiculously easily set out, and makes an awesome tea loaf cake – the only alteration being swapping 1/4th of the granulated for dark brown sugar – thereby giving a treacly attribute to the finished product.
Indigo Deli’s Orange Marmalade works very well to glaze the tea cake, and the candied orange peels add lovely texture to the cake. It’s literally this simple:
- 1 1/2 cup all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- Zest from 1 orange
- 1 cup orange juice
- 1/3 cup canola oil
- 1 tbs apple cider vinegar
- 1 tsp vanilla extract
- Preheat the oven to 175*c and spray a 4" by 13 rectangular cake tin with cooking spray.
- In a large bowl whisk together the flour, salt, baking soda, sugars and zest.
- In a separate bowl, whisk together the juice, oil, vinegar and vanilla.
- Mix the wet into the dry ingredients, and once incorporated, pour batter into the prepared tin and bake for 35 minutes.
- I love adding 1/2 cup of orange marmalade mixed with 1 tbs rum/water as a glaze on the orange cake when its still warm.