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No. 3 Clive Road and The Gourmet Jar have joined their passion for Indian ingredients and innovative food and drink ideas.
The Gourmet Jar's award-winning Orange Whisky Marmalade (240g) will brighten up your breakfast, bursting with citrus and just the right amount of bitterness. Use as a marinade, as a glaze on cakes, to add sweetness to your salad dressing or simply on toast.
Paired with No. 3 Clive Road's Limited Edition Caffee Palladio Blend 100g box, a warm blend of Darjeeling black tea with ginger and dried orange. It can be served with a slice of ginger or orange peel. You can also add a splash of amaretto to create a lovely aperitif.
WHISKY MARMALADE CAKE
Makes 1 - 9x5 Loaf Pan
1/3 cup Gourmet jar's Whisky Marmalade (plus more for the glaze, see below)
3/4 cup (1 ½ sticks) unsalted butter (plus more for the glaze and greasing the pan, see below)
3/4 cup granulated sugar
2 teaspoons grated lime zest
1/2 teaspoon lemon zest or extract (optional)
1 teaspoon grated orange zest
3 large eggs, at room temperature
1 tablespoon heavy cream (optional)
2 tablespoons fresh orange juice
1.5 cups all-purpose flour
1.5 teaspoons baking powder
1 teaspoon coarse sea salt
Pre-heat oven to 350 degrees F (180˚C). Grease a 9-by-5-inch loaf pan or line with baking paper.
In the bowl of an electric mixer, beat together softened butter, sugar, lime zest, lemon zest and orange zest until light and fluffy, about 5 minutes.
Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade, heavy cream and the orange juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until surface of cake is golden brown and bounces back when touched, 50 to 60 minutes. Remove from oven and transfer pan to a wire rack. Cool Completely; Invert cake and place on rack right-side up.
⅓ cup coarse-cut orange marmalade
4 tablespoons icing sugar
1 tablespoon butter
Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.