Bitter-candy recollections: Rachel Roddy’s recipe for marmalade cake

On a different day, I opened an ebook to discover a sentence, and a chunk of paper fell out. As the square piece of block pad glided to the ground like a dead moth, I acknowledged it as a recipe for a hoop cake written out for me no long after coming to Italy about 14 years ago.

I remember making the recipe several instances earlier than using it as a bookmark that turned into left on page 76. What I don’t know or realize is whose neat writing it’s far. My reminiscence lapse is irritating. Sharing a recipe is an open-handed act; one made even more tangible if the man or woman sharing has taken the time bodily to jot down it out, maybe with notes; that’s small labor in those replica-and-image times.

Even if the recipe given is never made, I need to remember where the Post-It lemon pudding or returned-of-envelope braised chicken got here from. And if the recipe turns into part of my cooking lifestyle, it’s miles no distinctive from a recipe from an ebook or famous chef: it, without a doubt, should have that man or woman attached to it, like a call tag sewn right into a collar. So then, on every occasion, the recipe is made.

The person and your courting to them, something it changed into, is remembered. Even if it means you need to relive a tired alternate approximately authenticity or be reminded that Mario finally left his wife for his secretary, recipes have names: Mario’s pink-wine risotto; my stylish neighbor Vera’s creme caramel; Lise from Bavaria’s liver and apple.

Bitter-candy recollections: Rachel Roddy's recipe for marmalade cake 1

Shared name-tagged recipes also are a manner of marking time. Years later, I organized my mum’s free recipes, gluing the unfastened-leaf pages and lips of envelopes into a book and noting where and whom they came from. The ebook is now a sort of collective biography of our family – a strained one. Freda Coleman became a neighbor in the late Nineteen Seventies, and her marmalade cake marks the margarine years. It turned into, and is, an excellent cake for a circle of relatives with congenital marmalade dependency: a rich pound batter into which you stir orange marmalade, which bakes right into a sour candy cake. The icing is as accurate because the cake that you zig-zag over the pinnacle then sets into a difficult lattice that can be pulled off despite no luck from the entire cake as once came about.

Part of the pride of a cake is the smell as it bakes: marmalade bakes into an almost toffee-like sweetness, and optimistically, a piece of peel at the bottom of the cake catches, and the odor of that, like dark treacle, attacks your senses. Recipes are the simplest recipes. However, they could come to be fixed factors in our lives around which other things pass: with them, we will measure time, places, and humans.

Freda’s cake – now our family cake – is one such recipe. If I may want to be most effective, don’t forget the name of the individual who gave me the recipe that fell out of the ebook, which would have a call tag, too. Until then, it’s just a ring cake. Both desserts are top; however, the marmalade triumphs for its amber chunks of peel and icing, which, due to the fact cake is 50% pleasure, 50% dependancy, I need to pull off before ingesting a slice.

Freda Coleman’s marmalade cake

This is a cake of four equal parts plus marmalade (thick-cut or thin, you decide). It is a choice based on dependency. However, a loaf tin (coated with parchment) seems the best tin for this cake.

  • Prep 10 min
  • Cook 40 min
  • Makes one loaf
  • 110g margarine or butter, at room temp
  • 110g sugar
  • Two medium eggs
  • 110g self-elevating flour
  • Four heaped tbsp marmalade
  • 50g icing sugar
  • Hot water

Beat the butter and sugar collectively till smooth and creamy. Beat within the eggs, accompanied by the flour, before stirring in 3 tablespoons of marmalade. Scape the aggregate into a loaf tin covered with parchment. Bake at 170C (150C)/335F/gasoline three for 35 to 40 mins, until the top of the cake is hyped up and cracked, and a strand of spaghetti comes out smooth.

Leave to chill for a half-hour, then elevate the cake from the tin.

To make the glaze, loosen the final tablespoon of marmalade with hot water, then brush the cake. Make a thick icing by blending the icing sugar with only a little water and zig-zag it over the cake, letting it dribble down the edges. The most vital tale we cover in America… … is the climate crisis. This is our pledge: We can keep providing global heating, natural world extinction, and pollutants the urgent attention and prominence they call for. The Guardian recognizes the climate emergency as the defining issue of our times.

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Eddie Bowers
Eddie Bowers
With an eye for design, I have always loved home improvement. Whether it's making a house look bigger by painting walls white, adding a new kitchen, or finding the perfect piece of furniture, there is something out there that can make a space feel more comfortable and inviting. I love to explore the latest trends in home decor, as well as home repair, so I can help people find solutions for projects and projects. My articles aim to provide the latest tips and tricks, help people understand home improvement terminology, and inspire them to take on their home improvements. I am passionate about creating content that can help people solve problems, and I'm excited to use my skills and writing experience to help people through home improvement, home repair, and interior decorating.