I was already having a spectacularly craptastic day at this point.
I crawled back to the car, defeated, called the Human Resources manager and told her I would have my card for her the next day. I then bowed my head on the steering wheel and prayed that no Windex would ever wipe my ghostly face print off the glass of the locksmith's front door and that it would haunt the locksmith mercilessly and remind him perhaps of a wasted youth gone by and hopes scattered like leaves before a hurricane.
(Regardless, the bones were lovely and we made an offer. We did not get the house. Damn it.)
The marmalade was made with etrog, Meyer lemon, blood orange, and kumquat and was a rather wet marmalade. As such the recipe would need a bit more flour and a longer baking time. Server refers to the texture of the base as a "cookie" but I have to disagree and say this is 100% cake and that's fine by me. The white chocolate base caramelizes nicely so the resulting cake has a crispy, slightly burnt-in-a good-way curst with a taste and texture that white chocolate offers so well.
Did the cake calm me down? No, not really. It just kept me busy.
The next day I had a piece for breakfast with a mug of over-brewed chai tea. It was fantastic. I was no longer shaken up and time, not the cake, was responsible for that; but the cake made for a good start that morning and showed me that I can be productive and make good things happen even in times when I'm a bit frightened of the world.
I suppose that counts for something.
White Chocolate and Marmalade Cake
Makes 1 8x8 pan
10 ounces white chocolate, chopped
6 tablespoons unsalted butter, diced
1/4 cup sugar
1/2 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon vanilla paste
1 cup flour
1/3 cup marmalade
1. Butter an 8x8 pan and line it with a 8x14 piece of parchment paper to make removing the cake easier and less stressful for your life.
2. Place a bowl over a pot of simmering water. Place the butter and 8 ounce of the white chocolate in the bowl and stir until melted. Take off the pot and stir in the sugar, salt, vanilla paste and extract. Whisk in the eggs, one at a time, until well incorporated.
3. Carefully fold in the flour. When only a few streaks remain add the rest of the white chocolate and fold in.
4. Pour into the prepared pan. Dollop 5 or 6 spoonfuls of the marmalade on top of the batter and then swirl it all in with a knife. Bake for 30 minutes at 350F, give or take, or until a knife comes out clean. Allow to cool in the pan for a few minutes before lifting out and cooling the rest of the way on a wire rack. Eat and be pleased with yourself.
Other Recipes That Don't Suck
Yogurt Marmalade Cake - The Pioneer Woman
Raspberry & Ganache Cake with White Chocolate - Evil Shenanigans
Yuzu White Chocolate Cupcakes - Cupcake Bakeshop
Three Citrus Marmalade - Food in Jars