marmalade cake

The end of this March my friend of highschool classmate sent me her marmalade in the Ziploc bag by EMS( Express Mail service). This was made from natsu orange(extremely sour!!) in her garden. It was excellent marmalade, such a full of fresh orange taste and nice bitterness, and clear orange color .... I am looking forward to having her marmalade next year again, please send me.
I love marmalade. I reminded the marmalade cake my mother made,when I was young. I wanted to have one so I baked it.




for 6inches x 10inches baking pan

3 cups flour (1 1/2 cup white and 1 1/2 cup whole wheat flour )
1 tablespoon baking powder(aluminum-free)
1 1/2 teaspoon egg replacer
1/2 cup Earth Balance, margarine
1 cup sugar,Florida Crysatals, or less ( I used 2/3 cup)
7 tablespoons soy milk,or more or less, depends on your flour combination ratio
1 cup home made marmalade, if you use commercial one reduce the amount.


Combine the flour, baking powder, and egg replacer, and shift.
In a bowl, put the margarine and sugar, use stand mixer to mix until creamy, add 4 table spoons of soy milk, continue to whisk until airely.
Add flour mixture to the creamy mixture, mix until wet sand like texture. Add remaining soy milk 1table spoon at a time to form a dough that gathers into a ball.
Put dough in the plastic bag and chill for 1hour.

preheat oven 350F

Divide the dough in half. Take one of them, roll out on the lightly floured surface to fit your baking pan, and replace on the bottom of the pan. Take another dough and roll out, 1/4 inch thick. Cut into 1/2 wide to make long strips. Pour the marmalade over the first dough in the pan and spread evenly. Over the marmalade, use long strips to weave a basket pattern. Bake 30 minutes or cake cake tester come out clear.

for marmalade
This is the simplest way, because use whole orange.
I used 2 minneola orange, cut quarter lengthwise, and cut into thin slices. Soak in the water (double amount of sliced orange ) and let stand 3 hours, put on the heat and simmer 30 minutes, add sugar ( 50% of orange weight) and keep simmering until liquid reduced and become nice consistency.

tart tatin

For your dessert,if you want to eat tons of really tasty apples, it would be a tart tatin.














10 inches diameter + 2 inches depth cast iron skillet or tart tatin pan
pre heat oven at 450F

3-4 pounds apples,peeled, cored and quartered
1/4 cup Earth Balance, margarine
6 tablespoons sugar, Florida Crystals or more to taste

crust
3/4cup whole wheat flour
3/4cup white flour
1/2cup Earth bBlance, margarine
6 table spoons(more or less)ice-cold water

Making the crust, put flour and margarine in the food processor and combine them until crumbly. Add water little at a time, pulse,until mixture become a cluster.Do not over mix or add too much water, less water is better. Take out the dough and wrap, rest in the refrigerator.

Heat the skillet over high heat, melt the margarine. Add 2/3 of quartered apples to the skillet and mix well to coat the oil. Sprinkle the sugar over apples. Now you arrange apples in concentric circles. You have to use as many apples(use lest of 1/3 apples ), and pack them tightly. Its ok, apple will stuck up! Keep cooking in high heat, undisturbed, until juice from apples are deep golden and bubbling. 15-18 minutes.Take skillet off from the heat.

Roll out the dough,larger than the skillet,and lay crust round over apples, tuck in edges( it is very important).

Bake 20 minutes to 30 minutes until crust is light brown.
Invert tart tatin onto plate.