It’s orange season! And I love it. My local greengrocer is selling HUGE navel oranges 4 for £1, blood oranges (my favourite) are back, and jars of marmalade are appearing in my vicinity with startling regularity.
Sadly, I’m not a marmalade fan. Something about the combination of sugar and bitterness just doesn’t work for me, which is weird, because I love other bitter flavours. However, that doesn’t mean I don’t love orange and marmalade in stuff, including cocktails.
A classic Breakfast Martini involves marmalade, dry gin, triple sec and lemon juice. Someone once tried to make me one with just vodka and marmalade stirred in a glass, which I won’t recommend. But this cake combines tangy orange, sweet marmalade, buttery sponge and yes, some generous slugs of gin and Cointreau.
Breakfast Martini Cake
- 200g butter, softened
- 200g caster sugar
- 3 free-range eggs
- 220g self-raising flour
- 25ml milk (or milk alternative)
- Zest of 1 orange
- 1 tbsp muscovado sugar
- Segments of 1 orange
- 2 tbsp marmalade (preferably thick cut)
For the martini topping:
- Juice of 1 lemon
- 2 tbsp muscovado sugar
- 2 tbsp gin
- 3 tbsp Cointreau (you could replace with orange juice if you like)
- 2 tbsp marmalade
- Lemon zest, to decorate
- Preheat the oven to 190C/375F/Gas 5. Grease and line a 20cm, 9 inch deep cake tin.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, along with tablespoon of the flour with each to stop the mixture from splitting.
- Gently fold in the remaining flour until it is just incorporated and no streaks are showing.
- Stir in the milk and the orange zest.
- Sprinkle the muscovado sugar over the bottom of the prepared tin.
- Spread the marmalade over the top, then layer the orange segments in a pattern, whatever you feel like.
- Dollop the batter over the top, smooth over and bake for around 30-35 minutes, or until it’s golden and risen, and a skewer inserted comes out clean.
- Cool in the tin for a few minutes before flipping onto a plate and peeling off the paper.
- Place all the ingredients in a small saucepan and stir together.
- Bring to a simmer and reduce for 10 minutes or so over a medium heat, until the consistency thickens.
- Whilst the cake is still warm, prick holes all over the surface with a skewer and spoon over the sticky, boozy syrup so that it soaks in.
- Decorate lemon zest, make yourself a real breakfast martini to drink with it.
This recipe was first featured on Domestic Sluttery.
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