This lovely recipe is a result of leftover kiwi, that became kiwi marmalade, that in turn looked for a bake in which to shine.
These are so good, melt in your mouth dough with sweet-tangy marmalade, and are so pretty. They are fantastic for tea with a friend, party table or just for the kids on the way to soccer.
The kiwi marmalade can be, of course, replaced with any other marmalade. The thicker the better.
Makes a 25cm x 25cm pan
150 gram unsalted butter
1/2 cup sugar (100 gram)
1 tsp orange extract
2 tbsp fresh orange juice (1/2 medium orange)
½ tsp salt
1 3/4 cup flour (210 gram)
1/3 cup sour cream
1/3 cup shredded coconut
½ cup marmalade – I used a homemade Kiwi jam
¼ cup roughly chopped walnuts
Preheat your oven to 180℃ \ 160℃ fan \ 350 ℉ \ Gas 4
In an electric mixer whisk together butter and sugar with the mixer beating paddle until all combined, lower the speed and add the orange extract and juice, continue beating for another couple of minutes.
Mix together flour, shredded coconut and salt. Add the flour-coconut and the sour-cream to the butter mix, mix just to combine all together.
Dough should be soft and flexible.
Roll the dough between two sheets of parchment paper, to prevent from sticking, to about a 1 cm thick leaf, divide it in half.
Line your pan with two sheets of baking paper in criss-crossed shape, that will help in removing the cake easily.
Spread one half of the dough on the bottom of the pan. Use your fingers to mould into place.
Pour the marmalade on top and spread evenly all over.
Coat the marmalade with the chopped walnuts.
Cover with the second half of the dough, shaping it to match to pan.
Bake in preheated oven for 40-45 minutes, until golden.
Cut the baked cake into bar size pieces as soon as out of the oven, while the dough is still soft-ish. Allow to chill for 5-8 minutes before sprinkling with sugar powder.
I used kiwi marmalade as I love the tangy result, however these work great with another jam, particularly strawberries.
If using a sweet filling, try replacing the orange zest with lemon zest and the orange juice with milk, for a wonderfully tangy flavour dough.