Zucchini and orange marmalade tea cake from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 106) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachel_a40gn2 on January 18, 2026

    A delight. Not too sweet. The right amount of orange flavor. The slight crisp from the sugar top. A win. I didn't have walnuts so I used toasted and chopped sliced almonds. (My family loves almonds more than walnuts anyway.) This felt fancy without being fussy. I'll totally make this again.

  • MsMonsoon on May 12, 2021

    The texture was very good — moist, perfect balance between light and substantial. Used the stand mixture but it would be easy by hand, too. I shredded the zucchini in a food processor so perhaps the pieces were chunkier than if it had been grated. Cooked up just fine, though. The smell of this cake baking and cooling doesn’t tempt me much, though once sliced and served, it is plenty nice and I can see it fetching $5.25 per slice at Tartine!

  • mamacrumbcake on October 08, 2019

    Lovely tea cake. The orange marmalade is mostly unnoticed in this cake—unless you get a bite with a bit of orange rind. The only spice in this tea cake is cinnamon, but in my finished loaf, it seemed as if there were other spices as well. Perhaps that is the effect of the marmalade, zucchini, and toasted nuts. Anyway, it is very nice. The texture pleasantly surprised me; it is moist, without being mushy or gummy. The sprinkling of sugar on the top made for a wonderfully crackly crust.

  • TrishaCP on August 19, 2018

    I'm another fan of this cake. I needed 65 minutes to bake it through and it was perfect. The sugar top does make it satisfyingly crunchy on top.

  • Lepa on July 23, 2018

    This is an excellent zucchini teacake. The marmalade gives it a lovely flavor that nicely compliments the toasted walnuts. Mine took 70 minutes and the texture was perfect.

  • anya_sf on September 10, 2017

    A friend had given me homemade Meyer lemon-orange marmalade, so I used that in the cake, and it worked well. There is plenty of sugar in the cake (although it isn't overly sweet), so the marmalade can be tart. The marmalade adds a backround spice note to the cake, but otherwise isn't too noticeable. I used white whole wheat flour, which worked fine, and only half the nuts (to save a few calories). No need to use the mixer for this recipe. My tea cake was actually a bit overdone after 60 minutes, but my oven may be running hot. It was very good, although I prefer the Cook's Illustrated recipe. If you make this, don't skip sprinking the sugar on top, as it really adds a nice crunch and flavor.

  • Melanie on July 11, 2017

    We enjoyed this cake - made for a nice change of flavour from the usual tea cake. Froze the leftovers and ate them toasted.

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