Food: Recipe - Orange Marmalade Cake
Voulez-vous cuisiner avec gloire ce coir? Orange Marmalade may be hard to make, but you need to avoid the psychedelic store-bought stuff in a jar if you want the right ingredient for a tart, candied dreamcake
By Louise Crosby
My love affair with marmalade began only recently when my friend Amanda gave me a jar she had made from the winter crop of knobbly-skinned Seville oranges. Her recipe comes from Ian Tamblyn’s great aunt Alicia, Ian being Amanda’s partner as well as a prolific, award-winning folk singer, songwriter, adventurer and playwright. Making Aunt Alicia’s marmalade is a three-day process that involves squeezing and reserving the juice, steeping the seeds and pith in water overnight, boiling the rinds and letting them sit, boiling the rinds again with sugar, the juice, and the pit-soaking water, sterilizing jars and melting wax. Quite a lot of work, but in the end she has exquisite marmalade, not as stiff as commercial ...