Vanilla Cakes with Citrus Marmalade

Vanilla Cakes with Citrus Marmalade
  1. 1½ c. butter, softened
  2. 2 c. brown sugar
  3. 1 c. sugar
  4. 5 large eggs
  5. ¾ c. milk
  6. ¼ c. Dark Rum
  7. 2 t. vanilla
  8. 3 c. flour
  9. 1 t. baking powder
  10. 1 t. salt
  11. s.a.l.t. sisters Vanilla Sugar
  12. Citrus Marmalade
  13. 600 g. Cleaned Fresh Lemons, Oranges, Meyer Lemons, or combination of all three
  14. 420 g. Sugar
  15. Additional additions: thyme, basil, rosemary, star anise, vanilla bean, lemongrass, cinnamon, ginger, mint,
  1. Cake
  2. Preheat oven to 325 degrees. Beat butter with an electric mixer until creamy about 2 minutes.
  3. Gradually add sugars, beating 4-5 minutes. Add eggs, one at a time, beating until well incorporated. Combine milk, rum, and vanilla. Combine flour, baking powder, and salt.
  4. Add to butter mixture, alternating with milk mixture, beginning and ending with the flour mixture.
  5. Spoon mixture into prepared tart pans. Bake 15 minutes then cool in pan for 10 minutes. Once cooled, core out a small hole in the top of each tart. Fill with citrus marmalade, dust with vanilla sugar, and serve.
  6. Marmalade
  7. Clean citrus by first washing them well in warm water. Cut citrus into big slices avoiding the core but leaving the skin on. Weight slices to get total recipe weight of 600 grams. Plus the citrus to desired chunkiness in the food processor being careful not to puree. Add sugar, cover and refrigerate overnight (easiest to refrigerate in the pot you will be cooking the jam in and when covering, press the saran down in contact with the surface of the citrus/sugar combination.
  8. Return to low heat and stir continuously until skin/rind appear translucent. Pour into sterilized jam jars or suitable container.
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