Marmalade Breakfast Cake

Snows melt. The mountain silvers into many a stream.
The oranges are golden worlds in a dark dream.

  – from Peeling An Orange by Virginia Hamilton Adair (1913-2004)



Marmalade Breakfast Cake

Don’t be shy, just blitz that whole orange! I make this simple cake in a fluted 7″ removable-bottomed tart pan because it’s pretty, but an 8×8″ square or 8″ round would work too. 

¾ C Greek yogurt

2 Tbsp vegetable oil

¾ C sugar

2 eggs

1 navel orange, washed but unpeeled

2½ C whole wheat flour

1½ tsp baking powder

pinch of salt

Measure out your dry ingredients and set aside. Quarter the orange and blitz it in the food processor, rind and all, until it is a smooth pulp. Add the yogurt, oil and eggs and pulse until well combined. Add the dry ingredients and pulse only until the whole mixture is damp. Remove the lid and blade of the processor, finish combining the batter with a rubber spatula to ensure you do not over mix.

Scrape the batter into a greased pan and bake for 30-40 mins at 350F, or until a toothpick or skewer inserted in the center comes out clean. Serve warm or room temperature.

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