Mindful Baking ep2: Marmalade Loaf Cake Recipe
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- čas přidán 24. 06. 2024
- Hi everybody! Click below for the full ingredients and description...
Sally x
It can be hard to find moments of peace and quiet in a fast-paced world. In creating the Mindful Baking videos we wanted to highlight how important, how enjoyable and how delicious it is to slow down, get yourself into the kitchen and take some time to bake. I find that connecting with the ingredients and processes involved in baking can be really good for de-stressing, and I'd like to share some of those moments with you through these videos. Sam and I want to cover simple, honest recipes that are soothing and enjoyable to prepare, without to need for too much equipment, and we'd love it if you bake along, or just watch along.
This time we're baking a delicious, super-moist Marmalade Loaf Cake.
Sally x
We would love to know what some of your favourite go-to recipes are and the bakes that take you back to the beginning of your baking journey. Let us know in the comments box and if you like this video please give it a thumbs up.
Loaf tin size: 25 x 12 cm
However you can use any tin, even a round cake tin 8-9”
INGREDIENTS:
240ml Orange Juice
180g Sunflower or flavourless oil
4 Large Free Range Eggs
160g Marmalade
Zest of 1 Orange
100g Caster Sugar
180g Semolina
70g Desiccated Coconut
90g Plain Flour
2tsp Baking Powder
20g Ground Almonds
FOR THE GLAZE:
150g Caster Sugar
100ml Water
Juice 1/2 Orange
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Oh I love watching Sally bake.❤
You’re sweet, thank you x
Sally and Sam...thanks for inviting us into your cheerful kitchen for another delicious bake. The videos from the store are always fun and look delicious, but there's something extra friendly, comforting about the recipes from Sam's place. You guys have the best dessert channel on the Tube:)
Hey! Thank you so much. We are both so pleased to hear you enjoy these videos x
@@mindfulbakingI love these videos. They are so calming. I watch them when I am stressed.
Thank you so much ❤
This mindfulness backing the music, the video, the recipe and of course Sally and created by Sam really gives me such a relaxed feeling and it's like they are in my kitchen. I wrote down Selmolina to my groceries list. Thank you! Going to make this in the weekend!
Enjoy! I guarantee you will love it. X
Sally, thanks for your receipe. Baking can be so stress-free and relaxing. It recalls me baking cakes in Home Economics lessons in secondary school 😊
I adore these Mindful Baking videos! I love that you’re taking the stress and pressure out of the process, and the calming music is great! Can’t wait for more!
I made this cake today and the house smells amazing. It’s super moist and melts in the mouth. I have tried so many recipes from Jemma’s youtube and its perfect every single time ❤thank you ❤
That looks great . Will definitely try It , with a few green cardamon in the syrop .🍰🍰🍰
I watched this over lunch after a stressful morning, it calmed my mind so much. I can’t wait to try it, thank you! ❤
I so love this series, thank you Sally. I’ve often used baking to get through the dark times, it is so mindful and therapeutic, I feel relaxed just watching this video 😊
I can’t wait to make this! I love marmalade! My go to unwind recipe has got to be banana bread! Such an easy and satisfying bake
I love the idea of Coconut and Semolina in a Marmalade cake.
Thank you for making these videos and it can also take us away from stress and it can make us feel always happy.
I think my most mindful baking is pastry, just the gentle rubbing in is relaxing. I used to do a cheese and apple tart with apples arranged around the rim and cheese in the middle. Need to do that again.
I LOVE this mindful baking series!!!❤❤
Thank you Sally and Sam for this wonderful recipe and video. It’s therapeutic and relaxing. The background music, Sally’s soft voice, the setting…. Love them all. Please keep this series coming! 🙏🙏🙏
We absolutely will x
I’m really enjoying this series, thank you Sally, it’s so comforting and delightful to see you bake 🩷🩵
Thank you for making these delicious recipe. I like watching your mindful baking video and I just like how you show us the recipe.
This cake looks delicious, I think I may have to make it this week☺️ The idea of orange and olive oil reminds me so much of my time in Italy 🧡 I love nuts so much, I'm considering adding chopped almonds to the cake as well, but I think ill try the original recipe first😊
These videos are sooooo relaxing to watch and what a fabulous recipe. Thank you Sally and Sam!
These videos are so therapeutic
Thank you so much Sally and Sam! So pleasant, and can’t wait to try this cake - I could almost smell it! 😊
Another wonderful recipe with my “comfort” pastry chef 😊❤❤❤ Thank you Sally!!
Lovly recipe thankyou sally 😊❤️
Sounds comforting and super delish! Thanks Sally for this stress relief video ❤
I really like watching these videos and please continue to do more videos like this please. ❤
Always great to watch you bake Sally! Have a lovely Easter 🐣🐰💛
Watching this video was amazing. Thank you for sharing. I love loaf cakes, because they are tasty and easy.
Love this! Mindful baking 👌🏾🧡🧡🧡 🙏🏾
Happy easter Sally have good one with your family thank you for a great recipes
This reminds me a bit of your GF orange & almond cake. Lovely!
Yes! Very similar. I love them both x
Thank you Sally and Sam for sharing this story with us. Love all your videos but this is so much nicer. Thank you again.
When it seems like the world is going crazy - this is the series that we all need! Speical thanks to the whole team and to you, Sally!
I really enjoy this not-Tik-Tok-y (in a good way!) relaxing vibe. Keep going - with all the bake-alongs with Jemma and all the other great things.
Thank you x
After a long while i have something to look forward to. Sally, Sam and the rest of the Cupcake Jemma fam thank you for doing this ! I too bake on the weekend to take something over at work on Monday to share with my team mates, so cannot wait to try this bake this weekend :)
Awh lovely! I hope you and your team enjoy it. X
Such a soothing voice! Love watching your videos x
Awh thank you :) x
Looks amazing. I love marmelade. :)
Fantástica receta!
Me encantan vuestras recetas y vuestro libro "crumbs & doilies" es un 10!! Recetas sinceras, sin trampas, fáciles de entender, interesante desde la primera hasta la última página. Además es un libro muy bonito. Tiene unas fotografías preciosas.😃
Thanks for your yuyummiest recipes .... they're so enjoyable
My favorite food to bake to calm down and unwind is banana bread.
Love the sound of this recipe! Will make it over Easter… I must admit though that I MUCH prefer watching Sally bake and talk us through it rather than hearing the voiceover while watching her hands do the steps. It has always set this channel apart that we could watch them do it while they chatted away to us. I hope this was just an experiment and that you‘ll do it the other way again next time! x
Another lovely video ❤ I really enjoyed the visual effects with the swirly transitions! Well done Sally & Sam xx
Another brilliant episode. Thank you. Such refreshing content.
Thank you ❤
You are adorable Sally & I love listening to you. I’m in Florida & it is just after midnight!
Awh thank you x
it's a wonderful idea. No rush, only Enjoy the process!
Oh my this cake looks delicious, can’t wait to make it ❤
Oh that looks delicious 🤤 will make this next week after the Easter craziness ☺️
Look lovely I’m going to make this love watching your videos it’s so relaxing x
Looks really yummy 😋
Sally you’re so amazing!!
It’s a beautiful cake and it looks delicious. I have some home made clementine marmalade I made and this is how I’m gonna use some of it! Thank you!🧡
Great idea! I hope you enjoy it x
Just made this. It's really nice. It's very enjoyable watching the videos and following along.second recipe I have made in two days. This and the ginger bread recipe. Both fantastic 😊
Great video Sally and Sam... Perfect afternoon tea cake❤
Thanks Maria x
Well I’m off to get some semolina today to get this one made, looks lovely. Thanks Sally! Also - such a nicely done relaxing vid, loved the orange bowl, candles, general framing. Just watching the vid works as relaxation.
Thank you! And is lactose free!!! Yeyyy!
Thanks for sharing this wonderful recipe. Have an Epic Day guys!
Thanks, you have an epic day too x
Love this! Please do a video for a fresh strawberry cake 🍰 recipe and a strawberry 🍓 shortcake recipe please.
It looks delicious! ❤
It’s always good to see you back,Sally😊
Thank you x
I love these videos!
Thanks Diane
For me it is irish brack, one of the first hones bakes i did. Dried fruit soaked in strong tea overnight, then mix in flour, baking powder, egg, muscovado sugar and mixed spice. Cooked in a loaf tin for about 90min (60 min with top covered in paper, then 30 without cover)! Its dark and chewy on the outside, but really moist with strong tea inside. Always comforting on a rainy day. Ttaditionally you slive it warm and sptead butter on it, but its great as is.
This sounds delicious! I had a tea flavoured macaron last night and thought I must bake with tea soon! I will definitely try this thank you. X
@@mindfulbaking
Hope this is helpful below
Ingredients
500g Dried sultanas or mixed cake fruit
400ml boiling water
2-4 teabags
200g Dark brown sugar
250g self raising flour
1 egg
0.5 tsp mixed spice
Directions
Brew tea using 400 ml of boiling water and approx. 2 to 4 teabags (more or fewer to personal taste preference).
Put the 500 g of dried fruit in the mixing bowl with the brewed tea (minus teabags).
Leave to soak for a minimum of 2 hours but preferably much longer, e.g. overnight or whilst out at work.
Turn on the oven to warm up to 175°C (Gas Mark 4).
Mix in the 200 g of sugar, the egg (shell removed) & the half tsp of mixed cake spice.
Mix in the 250 g of self raising flour.
Line the loaf tin with baking paper.Put the mix in the tin.
Loosely cover with baking paper as a lid, allowing space for the cake to expand (unless one prefers a traditional burnt crust).
Bake for about 1 hour
Remove the baking paper lid (so that the top cooks into a crust).
Continue cooking for about 30 min longer (it is ready when a skewer pushed into the centre of the cake does not come out with dough stuck on it).
Remove the cake from the tin & allow it to cool
100% going to make this.
Just beautiful 💖
Thanks 😊I’ll be making this over my Easter holidays 🐣🐣
That is exactly what I was thinking! Perfect for Easter Sunday
Yes great idea! X
😊💫 Blessed weekend to you and yours
Beautiful ❤
This is such a great series; thank you💜. You made me want to bake this cake even though I don't like orange marmalade😂🍊
Oh! You must try it, it doesn’t taste too marmaladey!
@@mindfulbaking Ok....I am inspired🌻
thanks for this recipe
Yay!😊
Délicious !
❤
Question: What can be used instead of ground almonds? My son has nut and seed allergy. Thanks in advance. Love citrus and love the look of this loaf cake.
I'd love to see a "tea loaf" in future please xx
Tea loaf for sure! Thanks for the idea. You can replace the almond with more flour or semolina x
Such a great video. I could watch all day. Can I replace semolina with flour. I’ve never heard or seen it.
😊 This looks scrumptious Sally 😋 Enjoyed watching this bake but just wish the Ingredients list & oven temperature were listed as it's quite difficult for a lot of us to catch this from the transcript 😕....
I’m so sorry we totally missed this but it is all there in the description box now xx
Someone should bring moist bread pudding back (not bread and butter pud), really miss that. But no idea how to make it.
Good looking recipe. If I don’t want to use coconut, should I add more flour?
I would add more semolina and almond. X
Sally, does it matter whether we use coarse or fine semolina? I'm making your loaf cake tomorrow 😊
No you can use whatever you have :) Happy baking xx
Can u make this wit lemons 🍋 love video x
Love mindful baking ❤ I'd like something vegan 😊
Coming next! Can’t wait to share it x
Lovely cake but I am not a fan of dried coconut. What should I replace it with? My go to bake is usually brownies. Thanks!
Personally I'd just leave it out, I think the cake will be fine. It'll just lack that coconut texture, but if you don't like coconut you won't like that anyway.
You can replace it with more semolina and almond.
The flavour of coconut is not overly strong in this cake though. X
I’m really enjoying these videos. Thank you Sally and Sam. I am not a fan of desiccated coconut, can it be omitted?
Yup! x
@@CupcakeJemma thanks. Do I need to sub with extra flour or semolina?
Is the temperature 160c fan or normal oven? Thanks
Can you substitute anything for the coconut?
Where do I click for full recepie ? and what is the size of loaf pan in inches 😂thanks Sally!😘🤗🙏
I’m so sorry we totally missed this. The ingredients are now available in the description box. X
@@mindfulbaking thank u soo much dear Godbless 😘🤗🙏
I've just put mine in the oven. One question - is it 160°C with the oven fan or not?
I love this cake. Could I leave the coconut out?
Yes absolutely. Just replace it with more flour/semolina/almond x
With the orange peel, wouldn't it have been better to shred the peel of one of the oranges that you cut in half to juice up? Shred the peel first, then juice the oranges, then add the other wet ingredients THEN add in the pre-shreded peel.
I Think I'd also add in some dehydrated pineapple chunks, and dehydrated cranberries. Maybe some of the pulp from the oranges that were juiced. Add little chunks of alternate flavor as your eating it.
I’m allergic to coconut. Can it be substituted out with something?
Hi is the semolina coarse or fine? Thx
Fine x
Sally how long will this keep in a tin ?
It’s 02:00 am here in France.But it’s worth it!🧡🍊
Hi can u share cake flour recipe
Where is the written recipe
Someone is working late..... ;-)
It's so unusual not to have the ingredients listed instead of having to trawl through the transcript to list them. I have done that and will comment once I have made the cake.
Sorry Marion! This one slipped through without the ingredients but we've added them in now x
Jerusalem recipe from ottolenghi?
Why are you only using the juice of half the orange for the glaze and then topping it up with water? Why not use just the juice of the whole orange?
this is almost identical to the semolina coconut and marmalade cake recipe published in Jerusalem by Ottolenghi in 2012.... the only difference is 20 g less sugar in the cake, a gram measurement for the almonds, and a soak with orange juice instead of orange blossom water. Is it just that all UK marmalade cakes are near identical? Or perhaps.... at least inspiration credit could be given?
Sally, have you ever been told you sound a little like Princess Catherine? It’s ever so slight.
I made this cake yesterday and I have to say it’s my first time not liking a cake from this website. The only thing I could taste was coconut. I like coconut but I wanted to taste Marmalade or even orange. Sorry but this is a fail for my tastebuds. The cake is easy to make and it looked perfect coming out of the oven. I was so disappointed. The devils food cake, the carrot cake all delicious. I am going to make this again without the additi9n of coconut and see if that improves the taste for me. It was not inedible just not to my taste. Sorry Sally.
Since this is a mindful baking series, just wanted to call out that let’s also be mindful of waste or preventing waste. Removing the whisk without bothering to wait until most of the batter on it has dripped or not bothering with scraping the bowl and making sure every last bit of the batter is in the cake tin, in my mind, counts as waste. Let’s not make these actions as something to emulate.
Picky
Well I tried it and hated it. This is the first ever cake I have not loved from this channel. I tasted coconut and strangely enough was very aware of the oil. Not one I will repeat. So disappointed in it.