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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?