
Auntie Joan gives us a jar of her Orange Marmalade every year. We don’t eat Orange Marmalade, but I am very happy to receive it because her Orange Marmalade makes lovely cakes. ‘Orange Marmalade & Whisky Pound Cake’ is my favourite, but today I tried to make a rice cooker cake. It turned out a soft and fluffy moist cake with the slightly bitter taste of Joan’s Marmalade.
Makes
I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter
Ingredients
60g melted Butter
1/3 cup Caster Sugar *OR 1/2 cup for sweeter cake
1/4 teaspoon Salt
2 Eggs
Zest of 1 Orange *finely grated
1 & 1/2 cups Self-Raising Flour
1/2 cup Orange Juice
*Note: If you don’t have enough juice from 1 Orange, you can add some Water (OR Whisky).
1/2 cup Orange Marmalade
Icing Sugar for dusting *optional
Method
- Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in a good condition, baking paper would be unnecessary.
- Whisk all ingredients except Orange Marmalade in a mixing bowl until smooth. Add Orange Marmalade and use a spatula to roughly combine.
- Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
- When it is cooked, turn out on a plate, and carefully peel away baking paper. You may wish to cool it on a wire rack. Dust with Icing Sugar before serve.
- *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
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