Zucchini and Orange Marmalade Tea Cake

I'm really in love with the Tartine cookbook. It hasn't let me down yet. Devil's Food Layer Cake, Banana Cream Tart, Pumpkin Tea Cake, Chocolate-Oatmeal-Walnut Cookies, Caramel Apples...the list goes on and on. One brave day I promise to attempt croissants.

I had some marmalade languishing in my fridge so I thought I'd try the Zucchini and Orange Marmalade Tea Cake. It turned out completely delicious, with a much brighter flavor than a typical spice-heavy zucchini bread. I kept the walnuts (shelled by my wonderful grandpa!) in big chunks so they had more crunch/are easier to pick out, depending on which way you lean (I'm the latter).

 

This tea cake is best made while listening to In the Aeroplane Over the Sea by Neutral Milk Hotel and dancing around while grating the zucchini and not caring if anyone can see you through the kitchen window.

 

I'm not saying if you slather some cream cheese on top of a warm slice of this tea cake your head will explode or anything, but...

{Zucchini and Orange Marmalade Tea Cake}

yield: 1 large loaf; 6 to 8 servings

original recipe from Tartine

1 3/4 cup + 2 tbsp all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

2 large eggs

1/2 cup + 2 tbsp vegetable oil (olive oil works too)

3/4 cup sugar

1/2 cup orange marmalade

2 1/2 cups zucchini, grated

1/2 tsp sea salt

1 cup walnuts, lightly toasted and coarsely chopped

2 tbsp sugar, for topping

Preheat over to 350 degrees. Lightly oil and flour the bottom and sides of a 9-by-5-inch loaf pan, knocking out the excess flour. Place nuts on baking sheet and bake for 8 to 10 minutes (mine toasted faster than I expected, so check them frequently!).

Sift together flour, baking soda, baking powder, and cinnamon into a mixing bowl and set aside. 

In a large mixing bowl, beat together the eggs, oil, sugar, and marmalade until combined. Add the zucchini and salt and again beat until combined. Scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and beat just until combined. Add the nuts and mix until just incorporated.

Transfer the batter the the prepared loaf pan and smooth the surface with an offset spatula. Sprinkle evenly with sugar. (Obviously this is something I'm terrible at.) Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Let cool in the pan on a wire rack for about 20 minutes, and then invert onto a wire rack, right side up, and let cool completely. Serve the cake at room temperature. It will keep, well wrapped, in the refrigerator for up to 5 days.