Lemon pear marmalade cake

Posted on May 18, 2023 by Dr. Christine Grimaldi

” Life is too short eat desert first “

What another great recipe for our autisticana recipe book.

Marmalade cakes were founded in England and was recorded on a shipping inventory from Portugal in 1495. The first English citation of marmalade, according to the Oxford English Dictionary, is 1524. Marmalade, its popularity riding on this knobby, yellow fruit’s ability to congeal, and probably also its medicinal promises, began with quince, and for about a thousand years remained only a quince product.

We found all these health benefits of marmalade which just excited all of us as we made it with gluten free flower.

This is what we found :

Marmalade may reduce cholesterol levels and support good heart health. Marmalade has powerful antioxidants and relieves constipation.
…
Various Health Benefits

Rich in nutrients.
Rich in antioxidants.
Good for skin.
Helps obesity patients.
Heals wounds.
Supports good heart health.

As news makers we really try to be as healthy as we can so we can be conscious leaders and produce great work.

We decided to try a different marmalade and tried lemon pear which was out of this world.

We ended up using dairy free coconut topping and a splash of marmalade sauce on top.

As a group we all agreed that this was probably one of the best deserts we ever tasted.

This is an easy recipe which , we replaced with gluten and dairy free products.

Amazing recipe for our great recipe book to come !

Thank you Joanna Otto who has become our autisticana chef !

We love and appreciate you and we all think you are amazing !

Blessings from all of us @autisticana

INGREDIENTS

1 medium navel orange ( we used lemon pear , try different flavors it’s so much fun !)
2 tablespoons water
¹⁄₂cup sugar

DIRECTIONS

Select Navel oranges that have the thinnest peel.( or you can cheat and use different organic flavors that come already made in jars , wink wink )
If the orange is large double the amount of water and sugar.
Wash the orange thoroughly.
Cut off both ends of the orange.
Cut the orange in half, cut each half in about eight sections.
Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
Boil for 15 minutes, stirring frequently.
Let cool, then place in a glass jar with a tight fitting lid.
Refrigerate to store.
When it is cold it is ready to eat.
I use 1/2 sugar and 1/2 Stevia( plant based holistic medicine ) and it works well.

The loaf or cake ( substitute with gluten options )

1Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
Step 2In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in ⅓ cup marmalade and the orange juice.
Step 3In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Step 4Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
Step 5Heat remaining ⅓ cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and ½ tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

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