Saturday, May 7, 2011

Test: Pistachio Marmalade Breakfast Cake

I had intended to make this Pistachio Marmalade Breakfast Cake as a supplement to my Orange Scones for the Royal Wedding, but wasn't able to due to the power outage at my house (no power for 30 hours!).  The recipe comes from Big Girls Small Kitchen, a fantastic resource - lots of great recipes and tips to make the most of tiny spaces or limited budgets!  N liked this particular recipe a little bit more than I did, but I think that may be because I'm not a huge fan of orange marmalade.  The bread made my house smell amazing.  The original recipe suggested to use a square pan instead of a loaf pan, and I would second that recommendation since the middle of my bread didn't cook all the way.

Pistachio Marmalade Breakfast Cake
From Big Girls Small Kitchen on The Kitchn
Makes one 8 1/2" x 4 1/2" loaf

1 1/2 cups flour
1/2 cup cornmeal
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cardamom
1/2 cup orange juice
1/2 cup safflower oil (or other neutral oil)
2 eggs
1/4 cup orange marmalade
4 tablespoons shelled pistachios, chopped

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment and grease it lightly.
In a small mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, cardamom and salt.

In a larger mixing bowl, whisk together the oil, eggs, marmalade, and sugar until combined and thickened. Gently whisk in the orange juice.

Sprinkle the dry ingredients over the wet ingredients, and fold to combine–it’s fine to leave a few lumps. Pour the batter into the prepared pan and sprinkle chopped pistachios on top.

Bake for about 35 minutes, until the cake is dark gold and risen, and springs back when you put slight pressure on the top. Test with a toothpick in the center of the muffin; if it comes out dry, it’s done.
Serve warm if possible, or within a few hours of baking.

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