Whisky Marmalade Bundt {gluten-free}

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

Oh, I have needed this Whisky Marmalade Bundt this week, it’s certainly been one to test the spirits. Billy Buddy has gone and gotten himself injured yet again. It’s the third time I’ve been to the vets this year and I think we pretty much own a stake in our local practice. Billy Buddy is such an accident prone dog and this weekend it was the turn of his kneecap which he has either torn or strained. These ruddy squirrels have a lot to answer for.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

The poor thing is almost constantly on bed rest for various ailments, a torn cruciate ligament here, a removed meniscus there, perhaps a stomach pump for a swallowed box of ibuprofen for some extra drama.

Not that you would know he has metal pins holding his knee together as he still finds ample opportunity to tear around the house after Willow and sprint out into the back garden to terrorise planes flying overhead. I do try to keep him in his crate like the vet suggests but Cole has taken to taunting him by rattling the cage – why won’t you come out and play Billy Buddy, look I have a ball!

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

Looking after a dog who refuses to believe he’s on bed rest coupled with a toddler who thinks biting me is the best form of communication has been a fun challenge to test the nerves this week. I have to admit, I have reached for the cake tin on more than one occasion.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

Honestly there is no better way of getting a quick sugar fix so you know everything is going to be alright than with this excellent Whisky Marmalade Bundt. The generous amount of booze soaked sultanas studding the sponge don’t hurt either.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

Thank goodness then that my supply of said bundt is neverending since it took me a good few weeks to perfect this recipe. The final version is everything I want a slice of cake to be, an ideal accompaniment for an afternoon tea break. I used my own Seville Orange Grapefruit Rosemary Marmalade which has such a lovely depth of citrus flavour and makes a perfect match with the whisky sodden sultanas. The tangy marmalade caramel which is slathered over the finished bundt with abandon is the ultimate teatime indulgence. So naughty but so necessary. The cake is gluten-free as per usual and here I have used sweet rice flour, oat flour and millet flour to get the exact texture and background flavour I need.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

So, this week has been a tough old bird but hopefully Billy Buddy will be back on his feet chasing squirrels again soon, ready for his next injury, and I’m sure Cole won’t still be biting me when he’s a teenager, so there’s that to look forward to. No matter as in this house there is always cake.

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

Whisky Marmalade Bundt {gluten-free}

This is a deeply rich and warming cake, woodsy from the whisky soaked sultanas and tangy from the marmalade.
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs 20 mins
Course: Cake
Cuisine: British
Servings: 12 slices
Calories: 740

Ingredients

  • 260 g sultanas
  • 200 g marmalade
  • 175 ml whisky
  • 200 g sweet white rice flour
  • 120 g oat flour
  • 120 g millet flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 280 g unsalted butter at room temperature
  • 150 g caster sugar
  • 100 g soft light brown sugar
  • 5 eggs

Marmalade Caramel

  • 200 g unsalted butter
  • 150 g marmalade
  • 4 tablespoons dark muscovado sugar
  • 4 tablespoons sour cream
  • 2 teaspoons whisky

Instructions

  • Put sultanas in a bowl with the marmalade and the whisky and leave to soak for 1 hour.
  • Pre-heat the oven to 170 °C and grease a 10 inch bundt tin.
  • Whisk the flours together but remove 1 tablespoon of the flour and use to lightly dust inside the bundt tin, making sure to shake out the excess.
  • Add the baking powder and salt to the remaining flours and whisk together again. Set aside.
  • Cream together the butter and sugars on a low-medium setting of the food mixer until pale, light and fluffy.
  • Add the eggs one at a time and keep mixing until well incorporate.
  • Then add the 1/3 of the flour mix and beat in. Add half of the sultana/marmalade/whisky mixture and again beat in. Add the second third of the flour mix, beat, the rest of the sultana, mix, beat and then the final third of the flour mix.
  • Once the batter is lovely and smooth, save for the lumpy sultanas, pour evenly into the bundt tin.
  • Bake for 55-60 minutes or until an inserted cocktail stick comes out clean.
  • Use a small palette knife to carefully work around the the bundt tin to loosen the cake, making sure to also loosen the middle of the cake too. Carefully turn the cake upside down onto a wire rack then make the caramel.
  • For the caramel, melt the butter in a medium sized saucepan then add the marmalade and sugar and bring to a low boil, whisking until everything has dissoved. Boil for a couple of minutes then remove from the heat and stir in the sour cream.
  • Pour over the warm bundt.
  • Leave the cake to cool, then serve.

Nutrition

Calories: 740kcal | Carbohydrates: 90g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 156mg | Sodium: 246mg | Potassium: 414mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1125IU | Vitamin C: 3.3mg | Calcium: 104mg | Iron: 1.9mg

Favourite Gluten-Free Cakes

I can’t wait to showcase this new cake at my next cake stall at Tottenham Green Market on Sunday March 5th. I love sharing the recipes for all the cakes I sell and if you want to receive more of my cake stall recipes then I have a FREE mini e-book of the top 3 Favourite Gluten-Free Cakes which I sell including Fig, Almond and Salted Honey Cake, Peanut Butter and Jelly Cupcakes and Minted Brownies. The recipes are really special to me and if you want a copy of them then just click the button below!

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Seville Orange Grapefruit Rosemary Marmalade

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness that can be spread on toast, sandwiched in cakes and devoured within a bacon roll. Don’t knock it ‘til you’ve tried it.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

Alongside my cakes I also sell homemade preserves at the market stall and hands down marmalade is the preserve that is most requested. There is a bit more effort involved in marmalade which makes it harder to churn out than other jams. Plus the Seville orange season is so short that I usually sell out by the end of February but that is what makes it so deliciously elusive.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

If you are a marmalade lover you simply must try making it yourself. It is the most satisfactory of jobs and definitely my favourite preserve to make. Do set aside a weekend for your torrid marmalade affair since you need to leave your pith and peel soaking overnight to soften. It’s a perfect job for these wintry days when even looking out the window chills you to the bone. No, instead, switch on a podcast, grab a kitchen stool and start juicing those oranges.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

The two pieces of equipment which revolutionised my marmalade making was a decent juicer and an excellent knife. I have had many a juicer in my time but the one I currently use is the Mexican elbow which juices quickly, doesn’t take up much room in your kitchen and is easy to clean. I bought a lime, lemon and orange one before realising that the only one you really need is the orange one as it makes short shrift of all citrus, including the larger grapefruit. A good tip is to cut the fruit into quarters first so you can extract as much juice as possible.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

For removing the pith from the peel of the orange you need a very sharp knife with a fine blade, otherwise the job is nigh on impossible. Japanese knives are excellent for this purpose as you need to run the knife between the pith and the peel at an almost horizontal angle so you can separate them.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

I’m rarely content to just do a straightforward jam so I used grapefruit here where one would normally use lemons and rosemary because I am a herb ninja. I think grapefruit and Sevilles pair up beautifully, there is a sharper and more interesting edge to the marmalade when using grapefruit which I love. The earthy notes of the rosemary add a lovely profile against the fruiter elements and also look so beautiful in the jars.

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

So these past few weekends I’ve enjoyed being in severe marmalade mode stockpiling my jars for when I return to the stall in early March. It’s first come first serve guys!

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness

Equipment used for marmalade:

Seville Orange Grapefruit Rosemary Marmalade

This Seville Orange Grapefruit Rosemary Marmalade is a traditional marmalade, rich and slightly bitter with a zesty sweetness.
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Condiment
Cuisine: British
Servings: 64 servings
Calories: 82

Ingredients

  • 1 kg Seville oranges about 7
  • 1 grapefruit
  • 2 tablespoons very finely chopped rosemary leaves
  • 1.5 litres water
  • 1.2 kg granulated sugar

Instructions

Day One

  • First juice the oranges and the grapefruit. Place the juice into a preserving pan and reserve the pips, putting them in a separate bowl.
  • Then taking the remains of the fruit, remove the pith and inner membrane using a very sharp knife at an almost horizontal angle cutting closely against the peel. Set the peel aside.
  • Place all the pith, inner membrane and stray pulp on top of a large muslin cloth, bringing the cloth together and tying together with string to make a bag.
  • Thinly slice all the peel.
  • Place the sliced peel, rosemary and the muslin bag in the preserving pan with the juice and add the water.
  • Leave everything to soak overnight.

Day Two

  • The next day bring the pan to the boil. Then turn the heat down, put the lid on and simmer for 2 hours until the peel is soft.
  • Remove the muslin bag from the preserving pan and squeeze the excess liquid which contains all the pectin from the muslin. Discard the bag.
  • Measure all the liquid (without the peel) which should be about 1.5 litres, if not top up with water or reduce the liquid further and pour everything back into the preserving pan.
  • At this point sterilise your jars and lids and place your saucers into the freezer for your setting test later.(see notes)
  • Warm the sugar in oven at 140°C for 10 minutes.
  • Stir the warm sugar into the marmalade liquid until dissolved and slowly heat to a rolling boil.
  • Boil hard for fifteen minutes then start checking for the set using the saucer test.
  • Once the marmalade is ready then remove from the heat, skim off the scum and decant into sterilised jars.

Notes

  1. The best way to sterilise your jars and lids is to place the jars in the oven at 140°C for 20 minutes. The lids should be sterilised by boiling in water (with a drop of vinegar to avoid the chalky residue) for 10 minutes.
  2. For the saucer test, place 5 saucers in the freezer. Then when it comes time to test, drop a teaspoon of marmalade on to one of the frozen saucers, then place the saucer in the fridge. After a minute remove the saucer and if the marmalade wrinkles when pushed with a fingertip then it has reached the right setting point. If not, try the test again in 5 minutes.
Yield 8 190g jars
 

Nutrition

Calories: 82kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 20g | Vitamin A: 80IU | Vitamin C: 9.5mg | Calcium: 7mg

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

This Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake is dark, rich and intense. A sublime treat for your afternoon tea.

I’m making my Seville orange marmalade this week which meant that I needed to finish the scrapings at the bottom of last year’s jar to make room for the new.

The marmalade had not been easy to spread on toast for a few months now as the surface had crystallised a little but the intense zesty bitter flavour was still all there and I found that once I had sawn through the solid sugar structure with gritted teeth this cake turned out to be the perfect way to make use of the dregs. It might have lost its lustre but last year’s marmalade has managed to find a new lease of life paired with chocolate, ricotta and pine nuts. I mean, what ingredient wouldn’t? Of course you are more than welcome to make this cake with this season’s offering, you certainly don’t have to be using 2015’s rejects.

My life is full of to-do, should-really-do and must-do-upon-point-of-death lists at the moment, none of which ever really get completely crossed of by the end of the day. However, cakes always seem to jump to the top of the queue, ahead of taking my pile of unloved clothing, which I keep tripping over every morning, to the charity shop, or paying that cheque into the bank, or even finding that blasted cheque which no longer seems to be sitting proudly on my mantelpiece where I placed it very safely about three months ago.

So when I decided that the marmalade had to go in a cake the ingredients magically gathered themselves up and jumped into a baking tin without so much as consulting any of my lists. I blame the ricotta. Mmm ricotta, just seeing the word on the screen makes me want to dollop it into and onto everything I eat. It’s ideal here, adding such a luxurious dampness to the cake without imparting heaviness.

The marriage of flavours is so lovely and subtle that this cake is fit for any purpose. The newly revived marmalade just adds a hint of tang with the occasional rind peeking through the sponge as well as a wonderful jammy blanket to the top – the glaze is definitely all important. The toasted pine nuts were a last minute addition but integral to give a welcome break in texture. I don’t think I need to convince you about the chocolate.

So my to-do list may be never-ending but at least I can end the day with a slice of darkly decadent cake and the promise of tomorrow’s marmalade.

Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake

A dark rich chocolate loaf cake with the slight bitter tang of marmalade and studded with toasted pine nuts
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Cake
Cuisine: British
Servings: 10 people
Calories: 514

Ingredients

  • 250 g dark chocolate I used a mixture of 70% and 54%
  • 75 g pine nuts
  • 300 g ricotta
  • 175 g light soft brown sugar
  • 100 ml olive oil
  • 3 eggs
  • 60 g Seville orange marmalade + 2 tablespoons for glazing
  • 200 g plain flour *for gluten-free version see notes
  • teaspoons baking powder
  • ½ teaspoon salt

Instructions

  • Pre-heat the oven to 160°C then line and grease a 9 inch loaf tin.
  • Melt the chocolate in a bain marie and set aside.
  • Scatter the pine nuts onto a baking tray (reserving about 20g to keep untoasted) then bake them in the oven for about 8 minutes until very lightly toasted. Set aside.
  • Place the ricotta, brown sugar, olive oil, eggs and marmalade in a large bowl and beat until smooth.
  • Pour the melted chocolate in then and stir thoroughly into the rest of the ingredients.
  • Sift together the flour, baking powder and salt in a separate bowl then add into the mixture and beat until just combined.
  • Finally fold in the toasted pine nuts then pour it all into the loaf tin.
  • Scatter the remaining untoasted pine nuts over the top of the mixture, pressing down to slightly submerge into the batter.
  • Place in the oven and bake for about 90 minutes.
  • Remove from the oven and turn out onto a cooling rack.
  • Melt the remaining 2 tablespoons of marmalade in a small saucepan then brush over the top of the cake to glaze.
  • Leave to cool completely before serving.

Notes

 
Inspired by Emiko Davies’ Ricotta and Dark Chocolate Cake
*For a gluten-free version of the cake simply substitute the 200g of plain flour for 100g ground almonds and 100g gluten-free plain flour

Nutrition

Calories: 514kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 175mg | Potassium: 379mg | Fiber: 4g | Sugar: 27g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 4.9mg