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Hello all!  I have the US edition of SIFT by Nicola Lamb, and I was just reading over the recipe for Ricotta, Marmalade, and Hazelnut Chocolate Chip Cake on page 147, and it appears to have an error in step 5 of the recipe.  In my edition it states to heat the marmalade to 86 degrees F and I'm sure this is an error as that is warm room temp!  I have checked the posted errata on her website but she hasn't written anything about this recipe.  Does anyone here have the UK version and would be willing to check this recipe and share the Celsius temp for this step?  TIA!!

Hi,

I found this online at https://www.foodieexplor....uk/sift-by-nicola-lamb/ and Step 5 says:

"5. To make the glaze, heat the strained marmalade with the orange juice and sugar in a saucepan. Bubble for 1 minute, then leave to thicken, until it can coat the back of a spoon, at about 30°C." 

It sounds like you cook it at a higher temp to get it "bubbling" (boil or close to it?) and then lower the heat to ~30 Celsius (86F) to thicken.

Sorry I'm not a baker at all but I think you might be misreading the instructions based on what the UK edition says.

I understand them to be heat the marmalade sufficiently to "Bubble for 1 minute"  (actual temp not given)

Then let it cool to thicken at which point it should be "at about 30c" Then you move on to Step 6. Pour the marmalade glaze....

I have the UK and US edition and it states to heat the strained marmalade with sugar and orange juice -- bubble for 1 minute -- THEN leave it to thicken until it can coat the back of a spoon - about 30 degrees C, (86F) - you do not heat the marmalade to that temp - you cool it to that.

For other errata - https://www.nicolalamb.com/updatesandrevisions

Oh my goodness...YES!  Now that I read it with all your input I see that I was reading it wrong!  🤦🏻‍♀️  Thank you all so much for helping me see that!  Now I can make the cake with confidence!!  Thanks again!