Yield: Makes 12 cakes
These buttery, tangy corn cakes are pretty enough for a party but not so sweet that you couldn’t enjoy one for breakfast. While a traditional marmalade rarely includes vanilla beans, I find that their creamy aroma is right at home with the oranges and sugar. To make the cakes as gorgeous as they are tasty, you reserve twelve orange slices from the marmalade mixture and put them on top of the cakes after baking.
This recipe is excerpted from The New Sugar and Spice: A Recipe for Bolder Baking. Read our review.
Make Ahead Tips
These are best served the day they’re made, but you can store leftovers in an airtight container at room temperature for up to 2 days.
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