Whether your ancestors came from Italy, England, Mexico, or Korea, everyone becomes a little Irish on Saint Patrick’s Day. To celebrate, how about hosting a winter tea featuring this orange marmalade teacake?
This recipe is based on one from the internationally acclaimed Ballymaloe Cookery School
in Shanagarry, County Cork, Ireland. The school (and a hotel) is set on a 100-acre organic farm and was founded by Chef Darina Allen. She also founded the first farmers’ market in Ireland. The school promotes a focus on all aspects of food, from growing to preparing, cooking, eating, and enjoying.
Orange Marmalade Teacake
Adapted from a recipe found on the Ballymaloe Cookery School website. You will need a scale to measure the dry ingredients.
Serves 8 to 10
- 12 oz (350g) self-rising flour
- 10 Tbsp unsalted butter, chilled and cut into small pieces
- 5 oz (140g) granulated sugar
- 3 to 4 Tbsp marmalade, for glaze
1. Preheat the oven to 350°. Spay a loaf pan with nonstick cooking spray. Set aside.
2. Sift the flour and salt into a bowl. Using your fingers, rub the butter into the flour until the mixture becomes like sand. Add the sugar and stir to combine. Make a well in the center and add the marmalade, lightly beaten eggs, and milk. Mix to a soft consistency.
3. Put batter into the loaf pan and bake for approximately 40 to 45 minutes or until a toothpick comes out clean.
4. Allow to cool, still in the pan, on a wire rack. Warm the marmalade in a microwave for a few seconds to make it easier to spread, and then paint the top of the tea cake. Dust with confectioners’ sugar.