Orange Marmalade Cake

Name: Orange Marmalade Cake
Ingredients: New York Times 2/21/14 Melissa Clark; 215 grams coarse-cut orange marmalade (2/3 cup), divided; 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan; 150 grams granulated sugar (3/4 cup); 2 teaspoons grated lime zest; 1/2 teaspoon grated orange zest; 3 large eggs, at room temperature; 2 tablespoons fresh orange juice; 190 grams all-purpose flour (1 1/2 cups); 7 grams baking powder (1 1/2 teaspoons); 3 grams fine sea salt (3/4 teaspoon); 30 grams confectioners’ sugar (4 tablespoons)

INGREDIENTS

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New York Times 2/21/14 Melissa Clark

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215 grams coarse-cut orange marmalade (2/3 cup), divided

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12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan

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150 grams granulated sugar (3/4 cup)

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2 teaspoons grated lime zest

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1/2 teaspoon grated orange zest

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3 large eggs, at room temperature

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2 tablespoons fresh orange juice

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190 grams all-purpose flour (1 1/2 cups)

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7 grams baking powder (1 1/2 teaspoons)

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3 grams fine sea salt (3/4 teaspoon)

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30 grams confectioners’ sugar (4 tablespoons)

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