The marmalade/jam in this cake gets puréed so there isn’t a problem but I stopped making marmalade and make orange/lemon jam , so no marmalade in house 
.
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I don’t even purée it for my cake, and you can’t tell. I’ve never used a really chunky marmalade, though.
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Cake sounds wonderful! Any possibility you have a link to share?
I did make such a cake once (may have even been your recipe) using blood orange marmalade, but it was not orange enough for me, so I tried using orange zest in David Lebovitz’s almond cake recipe; nice, but still not orange enough (yes, I’m difficult).
I’m now planning to try Saregama’s suggestion of rubbing the zest into the sugar, using the DL recipe, or yours. BUT, I plan lots of stuff and end up doing nothing (the road to hell, etc.)
The Alexandra Cooks recipe has never failed me (lower the temp to 325 to prevent sinking, and reduce the sugar by 1/4 to 1/2 depending on how sweet you like things).
If rubbing the zest / creating an oleosaccharum still isn’t orange-y enough for you, you can add some orange oil.
It’s a recipe I created years back (and have made many times since), so I don’t have a link, but I’ll gladly share it.
Orange Marmalade Almond Cake
1 1/2 cups (175g) AP flour
3/4 cup (70g) almond flour or meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup (135g) granulated sugar
1 T. finely grated orange orange zest
1 stick (115g) unsalted butter
2 large eggs
1/3 cup (120g) orange marmalade
1/2 tsp. almond extract
7 T. (95ml) fresh-squeezed orange juice
Glaze:
1 cup (113g) confectioner’s sugar, sifted
2 T. orange juice
1/2 tsp. blossom water (optional)
Preheat oven to 350F and grease a 9-inch springform pan or 9x2-inch round cake pan and line with parchment. Whisk together the flour, almond meal, baking powder, baking soda, and salt and set aside. In mixer bowl, rub together sugar and zest until fragrant using fingers or paddle on low speed. Add butter and cream until fluffy, then beat the eggs in one at a time, followed by the marmalade, zest, and almond extract. Beat in the dry ingredients in three additions, alternating with the orange juice in two additions. Pour the batter in the pan, smooth the top, and bake 25-30 minutes, until a tester comes out clean. Cool on a rack 10 minutes, then turn out of the pan and cool completely.
Whisk glaze ingredients together and spread over cake. I like to sprinkle toasted sliced almonds on top.
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Thank you so much, Caitlin! I really appreciate your taking the time to write the recipe out. Looking forward to making it in the near future!
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You’re welcome (though it was simply a case of copy-and-paste from my files, so took no time at all). If you make it, let me know what you think.
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This was not the one I made. It now goes to the top of the list of recipes to try (maybe for Easter?). Also, it will give me a chance to try out a recently-purchased RLB cake strip. I never found the need for one until the Lebovitz cake split on top, after doming in the pan.
Thanks for specifying the ingredients in weights (in metric too!)
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And for anyone curious as to the crumb on the Clementine cake, very fine crumb, tender with a thin crust. This cake bakes in 18 minutes in the Lotus mold, Nordic Ware.
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I’ve found cake strips can work very well, though I msot only break them out when I’m making cakes I will frost (especially layer cakes), in order to avoid the need to level them.
Beautiful crumb shot!
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That cake makes a consistently even crumb every time I make it, I’m using White Lily self rising flour and it never fails to please! Easy to get a good crumb shot!
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These went over very well. (I think my youngest nephew consumed half of one loaf of tiger cake on his own over a few days 
.)
On to ideas for next weekend.
The spanakopita bread was wonderful, but I can’t repeat it because there will be real, homemade spinach pie (with phyllo from scratch) )
Thinking about the tomato paneer loaf (also from Chetna Makan), as I have a jar of oven-roasted cherry tomatoes that would be perfect to swap in for the chopped tomatoes she calls for. Wondering how cottage cheese would fare instead of paneer (I can make paneer, but I’m just curious).
For sweet, my reply to @BarneyGrubble reminded me that I’ve not made that lovely orange ricotta cake in a long time. Perhaps with a glaze for some oomph.
But I also have some pandemic-era homemade orange marmalade that I could apply to @CaitlinM’s shared recipe, or puree into the one @Nannybakes shared. Hmmm.
Trying not to default to brownies, crowd-pleaser though they always are, but those orange creamsicle blondies I was playing with and forgot about might be a nice alternative. I might try one of the other recipes I did not get to yet.
Open to other ideas for both sweet and savory!
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There is also a tomato, mozzarella, and basil loaf in Gateau that starts with roasting cherry tomatoes and garlic in olive oil, and then you use a bit of the roasting liquid. My notes included that it could use a little more tomato, and more garlic and basil. If I were starting with roasted tomatoes, I’d just sauté garlic in olive oil and add it.
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The entire cake is made in the FP. If I don’t have any orange sugar in the freezer, I first peel an orange into the FP along with the sugar and pulse to chop a bit. Followed by the eggs which are processed until thick and foamy. Next comes the jam, processed, and then I drizzle in evoo, vanilla, process again. Last in , in two batches , is the flour, which I just pulse to blend, 5-10 seconds and then process about 10 seconds.
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I’ve never found the need to level cakes, but once at a bakery I saw a bunch of cakes waiting to be filled and frosted, and they had all domed and burst on top, so I was wondering if I was doing something wrong as that had never happened to me……until the Lebovitz almond cake.
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How high is the cake? 2 eggs for a 9” cake seems very little.
It’s not a big tall cake, it’s no more than an inch and a half. Seems to work.
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We love these, Pani Popo Samoan Coconut Buns Recipe | King Arthur Baking
They’re almost as fat as coconuts but way softer 
I don’t know why mine stay so pale, they are baked to 190F as instructed, and come out perfect texture every time, but ghostly pale 
--the King Arthur photo is quite brown. Still, delicious, highly recommended.
Note – I usually buy Thai brand coconut milk, but someone (here?) recommended Chaokoh brand, and it’s much tastier I think, superior product.
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