Featured Wine

Naked Cake with Citrus filling

1 cup room temp butter

1-1/2 cup AP flour

1/2 tsp baking powder

1/2 tsp salt

1 cup sugar

4 eggs, room temperature

1-1/2 tsp vanilla extract

1/2 cup orange marmalade (i used Sicilian style)

1/2 cup powdered sugar

1 tbs milk

Preheat the oven to 350 degrees.

In one bowl, whisk together flour, baking powder and salt.

In another bowl, either a stand mixer or a hand mixer, beat the butter until creamy (about 1 minute on high speed). Add sugar and whip again until combined.

Lower the speed and add the eggs, one at a time, incorporating each. Once all 4 eggs are in, add the vanilla extract.

Slowly add the flour mixture into the wet mixture with the mixer. 

Pour the batter into a greased bread pan.

Bake until the cake is golden brown on top and a toothpick comes out clean. It took mine about an hour.

Cool completely in the pan and then flip out onto a cutting board.

Slice the cake into 1/2 inch slices. Use a cookie/biscuit cutter to create roughly 1 to 1 1/2 inch circles.

Spoon some marmalade onto one circle and add another circle on top.

For the icing, whisk the milk and powdered sugar until it is smooth and fairy thick, but will pour. Pour it over the top of the cake sandwiches and serve.