Ease of preparation rating: Easy
Yield: 10-12 slices
Ingredients:
2 ½ (590 ml) cups flour, plus more for cake pan
2 teaspoons (10 ml) baking powder
½ teaspoon (2.5 ml) salt
3 eggs, yolks and whites separated
1 cup (240 ml) light brown sugar
1 teaspoon (5 ml) vanilla extract
4 tablespoons (60 ml) orange zest
1 cup (240 ml) orange juice
½ cup (120 ml) melted butter
1 teaspoon (5 ml) lemon juice
Butter, room temperature, for greasing pan
¼ cup (60 ml) marmalade
3 tablespoons (45 ml) water
Method:
Preheat the oven to 350 F (175 C).
Whisk together flour, baking powder, and salt.
In a separate bowl, mix egg yolks with sugar. Add vanilla, orange zest and juice, and butter. Fold into flour mixture.
Whip the egg whites with the lemon juice until stiff peaks form. Fold the egg whites into the flour and butter mixture.
Grease a Bundt pan and dust with flour. Pour the batter into the pan and bake for 40 minutes.
Meanwhile, in a small saucepan over medium heat, melt the marmalade in the water, stirring often to mix.
When the cake comes out of the oven, allow to cool for 5 minutes, then flip out of Bundt pan onto a plate and brush marmalade syrup evenly over the cake.
Allow cake to cool almost completely before slicing and serving.
Buon appetito!
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