Orange and Walnuts Coffee Cake with Orange Glaze

This simple, yet delicious recipe for orange and walnuts coffee cake is actually a new twist on my mom’s famous coffee cake. Perfect for any time of the day, this cake is so soft and moist and full of flavour and yet so simple to make you will not believe it.

My love of baking started with my mom, my role model. Her kitchen was the heart of the house, and not just as a metaphor. There was always something going on in that kitchen. Neighbours that popped in for a quick chat or children looking for a treat. Her kitchen was a focal point and a very flavourful, delicious one.

My mom was cooking and baking for everyone and loving it. Her oven was always on, with one thing or another baking in it. She thought me my love of baking, cooking & most of all – entertaining.

This cake is the perfect entertaining cake. It is easy and quick to make and works great alongside an afternoon cup of coffee or an evening glass of wine. Just whisk a couple of ingredients together and off you go..

This recipe uses my homemade orange marmalade, but any other good old jam works quite great with it.

Be adventurous. Make your own marmalade or use your favourite jam. Sparse with dry fruits or scatter some fresh ones. Use nuts, don’t use nuts. Use whatever is in your pantry. Work your own flavours and make a great, soft and tasty coffee cake that is all your own.

Ingredients:

150 gram + 1 tbsp soft butter
½ cup orange marmalade
¼ cup finely chopped walnuts
1 cup caster sugar
2 large eggs
1 tsp orange extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch salt

For the Glaze
2 tbsp powdered sugar
2 tsp orange juice
1 tsp orange extract

Method:

Preheat your oven to 180℃ \ 160℃ fan \ 350 ℉ \ Gas 4

In a pan melt together marmalade and 1 tsp of butter until the marmalade soften up, turn the heat off and mix in the nuts.

In an electric mixer with a beating paddle whisk together butter and sugar on high speed until fluffy and light coloured, about 4-5 minutes.

Slow the mixer speed and add the eggs and orange extract, whisk lightly until combined and add the chilled marmalade mix.

In a separate bowl mix together flour, baking soda, baking powder and salt.

Add the flour into the batter, half at a time, beating until combined with every half added.

Divide the ready batter between two, well buttered, loaf tins, and bake for 25 minutes, until golden and springy to touch.

For the Glaze

Mix together powder sugar, orange juice & orange extract until smooth.

For a more thick glaze add powder sugar, for a more soft, runny one add milk\orange juice.

Decorate the cake with the ready glaze*

* You can brush it on, pour it at once or glaze zig-zags with a spoon.

Your Orange and Walnuts Sponge Cake is all done! Bon-appetit

Tips:

Feel free to exchange the orange marmalade with any other, any marmalade, or jam for that matter, will work wonders with this cake.

You can also replace the marmalade with chocolate spread or peanut-butter, just make sure their consistency is semi-soft (10-15 sec in the microwave will do the trick).

Try any other nuts, or remove all together, or try replacing them with chocolate-chips or dry fruits, dry apricots are a fantastic option.

This recipe works very well with dates as well: heat ½ cup of pitted dates with 3 tbsp water until soft, smash the dates to a paste-like consistency and use that instead of the marmalade. Fabulously yummy!


Print

Orange and Walnut Sponge Cake with Orange Glazing

Soft, moist and delicious sponge that is super easy to make
Course Dessert
Cuisine International
Keyword cafe cake, Cake, coffee cake, Orange, sponge cake, walnuts
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2 Loafs
Calories 100kcal

Ingredients

  • 150 gram soft butter + 1 tbsp
  • ½ cup orange marmalade
  • ¼ cup walnuts finely chopped
  • 1 cup caster sugar
  • 2 large eggs
  • 1 tsp orange extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch salt

For the Glaze

  • 2 tbsp powder sugar
  • 2 tsp orange juice
  • 1 tsp orange extract

Instructions

  • Preheat the oven to 180℃ 160℃ fan 350 ℉ Gas 4
    Melt the marmalade in 1 tsp of butter until well soften, mix in the nuts.
  • Cream butter and sugar on high speed until fluffy and light coloured.
  • Add the eggs and orange extract, beat lightly until combined. Stir in the marmalade mix.
  • In a separate bowl mix together flour, baking soda, baking powder and salt.
  • Add the flour into the batter half at a time, beat on low speed just to combined.
  • Divide the ready batter between two, well buttered, loaf tins.
  • Bake in preheated oven for 25 minutes, until golden and springy to touch.

For the Glaze

  • Mix together powder sugar, orange juice & orange extract until smooth.
    Decorate the cake with the ready glaze.*
    * You can brush it on, pour it at once or glaze zig-zags with a spoon.
  • For a more thick glaze add powder sugar, for a more soft, runny one add milkorange juice.