Yeasted Marmalade Cake

Yeasted marmalade cake is a bright, very airy sweet bake: half the dough becomes the base, and the other half is shaped into half-moon pieces with a bit of marmalade tucked inside. It comes out beautiful, festive, and homestyle delicious. I recommend making it - this cake is sure to surprise and delight!

Yeasted Marmalade Cake

An airy sweet yeasted cake with bright marmalade parcels on top. A beautiful homestyle bake for tea that is sure to impress your guests.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising and proofing 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 10 g dry yeast
• 50 ml sunflower oil
• 50 g butter melted
• 1 cup milk warm
• 4 cups flour
• 4 tbsp sugar plus 1 tsp for the starter
• 5 g vanilla sugar
• 1 pinch salt
• 1 egg
• 400 g marmalade candy large pieces - cut smaller

Method

 

Dough

1. Dissolve the yeast in 50 ml of warm milk with 1 tsp of sugar and leave it until a foamy cap forms.
2. In a separate bowl, mix the dry ingredients: flour, salt, sugar, and vanilla sugar.
3. Pour the yeast starter into the dry mix along with the rest of the warm milk, the melted butter, and the sunflower oil, then beat in the egg. Knead the dough by hand and shape it into a ball.
4. Set the dough in a warm place for 1.5-2 hours: it's a sweet dough, so it takes a while to rise.

Assembly and baking

1. Divide the risen dough into two parts. Spread the first part over a pan brushed with vegetable oil.
2. Roll the second part into a thin sheet and cut out circles with a glass. Cut each circle in half and wrap a piece of marmalade halfway into it.
3. Arrange all the parcels on the base dough in the pan.
   
4. Leave the cake in a warm place for another 30 minutes, then bake in an oven preheated to 180 °C for 25-30 minutes.
5. Let the finished cake cool, slice it, and it's ready to eat. Bon appetit!
   

Notes

Be sure to cut large marmalade into pieces first, otherwise the parcels will be hard to wrap.

Tips

• Sweet dough means a long rise. Allow 1.5-2 hours in a warm place and don't rush it: sugar noticeably slows down the yeast's work.
• Start with a starter: dissolve the yeast in 50 ml of warm milk with 1 tsp of sugar and wait for a foamy cap - that way you'll know right away the yeast is alive.
• Cut large marmalade into pieces before wrapping it - otherwise the parcels will be hard to seal.
• Don't skip the proof: the assembled cake needs another 30 minutes in a warm spot before it goes into the oven.