My friend suggested I could use lime instead of lemon juice and add a little lime zest.
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I tried the tiger cake for book club. I got confused as I was adding the batter and couldn’t remember if I was doing thirds or quarters. It all worked out in the end, but the final chocolate layer was a bit thicker. I didn’t hear the oven timer so over baked by a few minutes. Still delicious, but I’m going to brush the leftover half loaf with syrup.
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Looks perfect to me
We’re so hard on ourselves
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Looks great! Which recipe did you use ?
This winter has been filled with one health issue after another, and I’ve not gotten to do all the baking I usually do. I was finally able to break out of the rut a bit with KAF’s Easter bread.
Several people voiced a concern in the comments about time/temperature being off so I went with time/temp on one of the more recent comments and that work out well. For flavoring, I used anise and almond extract along withe orange zest. I can’t wait to have another piece with my coffee tomorrow morning!
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I used this one that was posted up thread. https://true-north-kitchen.com/swedish-tiger-cake-tigerkaka/
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Ok made the Kentucky Butter Cake which I have made ( and loved) before and… oops. THe Wilton Cake Release that I have is on its last legs, so I should have made my own cake goop! That said, I am sure that it will taste fine, and I am not tossing a recipe with that much eggs, butter and sugar!!
It’s going to work Tuesday for a tea…
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Throw on a glaze and it won’t be noticeable. I’m sure it tastes wonderful.
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Has anyone made these highly-rated but deceptively-named King Arthur “Berry Easy Jam Bars”?
I called the name deceptive because the bars are not made with jam. But my curiosity persists.
A shaker full of icing sugar is your friend in these situations!
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I haven’t made the KAF version, but I am totally sold on The Spruce Eats’ very similar version, as recommended by @MidwesternerTT and (I think) @rstuart.
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Adapted from a posting on Mangia Bedda, the tart is inspired by the ricotta, fig jam and pistachio crostata. This 4” tart is approximately 1/4 of the filling. I whipped the ricotta in the FP with a small piece of candied orange peel. The tart has a thin coat of Clementine jam on the base, followed by the ricotta, then topped with dollops of Clementine jam and pistachios. (This was posted in the Sicilian COTQ.)
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Good lord. That sounds divine!
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Looks great
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Yes, I have made them and they are excellent…
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Rachel Roddy’s Marmalade cake sans marmalade. This has been made countless times but never with marmalade. Today’s version is with uncooked Clementine jam in the batter. The exterior is brushed with cooked clementine jam mixed with a little Mandarincello. The top has a layer of almonds for a little crunch, a dusting of confectionery sugar finishes it off. This is a fine textured cake, the citrus is prominent and it intensifies after a six hour rest or so.
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Looks wonderful….especially since I don’t like marmalade! 
OTOH, I love kumquats. Do you do anything with them?
I candy them usually and use as a decorative touch on assorted things, custard comes to mind. I could not find any kumquats this year, I have some left from last year in the fridge that I’m begrudgingly using!
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I’m not a big fan of marmalade as its own thing, but I make an orange almond cake with marmalade in it that I love. The marmalade, coupled with juice and zest, imparts a great orange flavor and you can’t tell it’s in there from the texture. No butterness comes through.
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