Orange Marmalade Cake

Adapted from Melissa Clark, NYTimes

A dense, rich tea bread with a delightful lighty spiced citrus flavor that comes from our Cardamom knows Zest. This not-overly-sweet cake is studded with pieces of candied Seville orange peel from our marmalade. Perfect for teatime.

Yield: 8 servings
Active Time: 1.5 hours
Total Time: 1.5 hours

• 12 tablespoons unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs, at room temperature
• ⅓ cup Cardamom knows Zest
• 2 tablespoons fresh orange juice
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon fine sea salt

1. Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.
2. In the bowl of an electric mixer, beat together softened butter, sugar about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in Cardamom knows Zest and the orange juice.
3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right side up.
5. Cool completely before slicing.