Marmalade Upside Down Cake Recipe | My Harry Potter Kitchen III (Recipe 30)
Hello Witches and Wizards!
Welcome back to My Harry Potter Kitchen - the HP inspired YouTube series where I'm baking my way through the Harry Potter books creating magical Wizarding World recipes every time we find an item of food and drink inside! Last week we created a buzzing Pumpkin Tart Recipe decorated as Golden Snitches!
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This week, we've got another classic pudding recipe with a zesty twist!
This week we're moving onto Chapter Six of the Prisoner of Azkaban "Talons and Tea Leaves" where we find our next recipe:
"Pass the marmalade, said Hermione"
Looks like it's time to take on marmalade again!
Marmalade is back! Having previously tackled the classic orange marmalade recipe, and some Hogwarts House inspired alternatives - this time around I wanted to try infusing marmalade into a different recipe for a zesty kick
This easy Orange Marmalade cake is the perfect after-dinner treat, combining a sweet and zesty orange sponge cake with a tangy orange marmalade topping! As traditional marmalade recipes also use orange peel, I've used some in this recipe as a simple cake decoration too!
If you've been looking for an easy marmalade cake recipe follow this simple step-by-step recipe to learn how to make homemade marmalade upside-down cake with some zesty lightning bolt decorations!
Marmalade Upside Down Cake Ingredients
For the zesty orange sponge cake recipe:
170g (6oz) golden caster sugar
170g (6oz) butter
170g (6oz) self-raising flour
1/2 tsp mixed spice
1 tsp vanilla extract
zest and juice of one orange
For the toppings:
3-4 tbsp marmalade
peel of one orange
Orange Marmalade Sponge Cake Recipe Method:
To begin, cream the butter and sugar together until light and fluffy
Scrape down the sides of the bowl and add in the eggs one at a time, beating as you go
Zest the orange before cutting it in half and squeezing out the juice. (Wizard Tip! Roll the orange on your worktop before you cut it to help release the juice)
Add the flour, mixed spice, vanilla, orange juice and zest to the cake batter and stir through until well combined.
Grease a loaf tin with butter and pour in the marmalade before decorating the bottom with the orange peel (Feel free to cut into lightning bolts for an added touch of magic!) - Remember it will be reversed when you flip the cake out!
Pour the cake batter over the top and smooth over before baking in the oven at 180c (350F) for 35-40 minutes. You'll know it's ready when a skewer comes out clean.
Ease the side of the tin with a palette knife and then flip out onto a serving dish.
I can't wait to see them!
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