Orange Marmalade Teacake

What a lovely twist of fate. As we approach St. Patrick’s Day, when Americans of all ethnic backgrounds claim to have a little Irish in their ancestry, this week’s selection from the Gourmet Live 50 Women Game-Changers is Irish chef Darina Allen.

Chef Allen is an author, instructor, and culinary celebrity in her country, plus the owner of the internationally acclaimed Ballymaloe Cookery School in Shanagarry, County Cork, Ireland.

The school is set on a 100-acre organic farm, and she founded the first farmer’s market in Ireland. The school promotes a focus on all aspects of food, from the growing to the preparing, cooking, eating and enjoying.

(This picture is from the school's Facebook page. I see a trip to Ireland in my future!)

The school’s website has many recipes to enjoy. I selected one for Seville Orange Marmalade Cake. Of course, I didn’t have Seville orange marmalade, but I did have this version.

Also, I didn’t have the 6 1/2-inch diameter cake pan the recipe called for, so I decided to make it in a loaf pan to give it a teacake look. And like with my winter tea party, the measurements were done by weight, so I went with the metric amounts since they are a bit more accurate.

The cake tastes lovely—light with a hint of orange. In fact, I would like it to have more orange flavor, so next time I may add some fresh orange zest or a little juice to the mix. I enjoyed it as is, and it also tastes great warmed up with a little butter. I think a dollop of clotted cream would be nice, too.

Orange Marmalade Teacake

Serves 8 to 10

350g (12oz) self raising flour
Pinch of salt
140g (5oz) butter
140g (5oz) castor (granulated) sugar
4 tablespoons Seville orange marmalade
2 organic eggs
milk
3 to 4 tablespoons of marmalade

17 x 7 1/2 cm (6 1/2 x 3 inch) cake tin. [I used a loaf pan.]

Preheat the oven to 180°C/350°F/Gas Mark 4.

Sieve the flour and salt into a bowl, rub in the butter and add the sugar. Make a well in the centre; add the chopped marmalade and lightly beaten egg and mix to a softish consistency with 5 tablespoons milk. Put into a lined tin and bake in a preheated oven for 1 1/4 hours approximately. [My loaf pan only took 40 to 45 minutes.]

Allow to cool, still wrapped on a wire tray. Paint the top with marmalade and dust with icing sugar. [I warmed the marmalade in the microwave to make it easier to spread on top.]

Also, be sure to check out my fellow food bloggers to see what they prepared to honor Darina Allen:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia -A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie -Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Nancy - Picadillo
Veronica - My Catholic Kitchen
Mireya - My Healthy Eating Habits
Claudia – Journey of An Italian Cook
Alyce – More Time at the Table
Amrita – Beetle’s Kitchen Escapades