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    Home » Recipes » Galettes & Crumbles

    Orange Marmalade Galette

    Published: Jun 8, 2016 · Modified: May 13, 2019 by Audrey · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    Orange Marmalade Galette (Free from: dairy, gluten, eggs, and refined sugar)

    Orange marmalade -- do you love it or leave it? I'm obviously in the "love it" camp, but I dare say that even if you're not -- the flavor combination in this galette just may convert you. A cookie dough crust, a layer of "cream cheese", and a layer of marmalade is all there is to it, but holy cow is this fruit pizza ever good. Fruity, sweet bordering bittersweet, comforting, delicious. And I feel like I've been neglecting oranges a bit on the blog this year, so time to make up for that.

    Orange Marmalade Galette (Free from: dairy, gluten, eggs, and refined sugar)

    I've certainly not always been an orange marmalade lover. In fact, I recall being completely horror struck upon my first taste as a child. No, I'm not exaggerating :) It was at one of those breakfast fares at a brunch where you could pick your own tiny jars of jam and such. I picked the clear, bright orange jar thinking it looked interesting. I was expecting a typical sweet jam and instead, got something bitter and mouth-puckering -- what a confusing experience! I've since (of course) learned to appreciate it for the beautiful spread that it is. If nothing, it certainly makes a powerful flavor statement.

    Orange Marmalade Galette (Free from: dairy, gluten, eggs, and refined sugar)

    One of my favorite combos used to be orange marmalade with cream cheese on toast. Now it's been a few years since I've had cream cheese, but I recently got an itch for some. In fact, the itch was so strong that I even picked up a jar of tofutti (which I've also not had in years, and which is typically a total no-no for me). And boy did that tofutti make me feel gross afterwards ? ... but that wasn't even the disappointing part. The disappointing part was that it tasted AWFUL with the marmalade. I don't know what the prominent flavor is in that white pasty stuff, but it certainly didn't pair well with the spread I had on hand. I felt the flavor needed to be a lot more tangy to pull things off... And so occupied with all kinds of thoughts about marmalades, cream cheeses, childhood musings, maturing palates, and the perfect marmalade toast, I found myself making this galette in the kitchen... until this creation settled all those thoughts into a perfectly satisfying dessert.

    Orange Marmalade Galette (Free from: dairy, gluten, eggs, and refined sugar)

    Two quick notes on the recipe at hand:

    1. The "cream cheese" part doesn't actually taste or feel like cream cheese on its own. Just wanted to make that clear in case you're thinking of using it as such -- very tangy on its own. But once baked and combined with the marmalade it's just right.

    2. I used store-bought marmalade. St. Dalfour makes an awesome fruit-sweetened version so I went with that. Hey, we're already making a crust and a "cream cheese" sauce from scratch, so something's gotta give ;) ...  The good news is the one I used is usually quite readily available and is delicious. But in the event you can't find any, feel free to substitute with your own favorite jam instead. I tried this recipe out with cherry jam and fell in love, so I'm pretty sure you've got a lot of wiggle room to pick a spread to your liking. And if you're really into homemade stuff, feel free to use one of the jams from this blog (like this one or this one, etc.). But I say it's all about the marmalade after all ?

    Orange Marmalade Galette (Free from: dairy, gluten, eggs, and refined sugar)

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    Orange Marmalade Galette

    Orange Marmalade Galette (Free from: dairy, gluten, eggs, and refined sugar)
    Print Recipe

    ★★★★★

    5 from 1 reviews

    A cookie dough crust, a layer of “cream cheese”, and a layer of marmalade create the most delicious fruit pizza ever. Gluten-free, vegan and made without refined sugar.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 25 minutes
    • Total Time: 25 minutes
    • Yield: 8 slices
    • Category: tart
    • Method: baked
    • Cuisine: dessert

    Ingredients

    Cream Cheese Sauce:

    • ⅓ cup raw cashews, presoaked and strained
    • 4 tbsp coconut cream (the solid white part from a can of full-fat coconut milk chilled overnight)
    • 1½ tbsp maple syrup
    • 1 tbsp coconut oil (I used a de-fragranced kind so you couldn't taste any coconut)
    • 1 tbsp rice vinegar
    • ¼ tsp guar gum

    Crust:

    • ¾ cup white rice flour (I used a finely ground kind)
    • 8 tbsp cashew butter
    • 5 tbsp maple syrup
    • 1 tsp pure vanilla extract
    • ⅛ tsp salt

    Orange Marmalade:

    • ½ cup your favorite orange marmalade (I used St. Dalfour's fruit-sweetened marmalade. See notes above for alternatives)

    Optional Toppings:

    • a handful of sliced almonds
    • a handful of black sesame seeds

    Instructions

    1. Blend all cream cheese sauce layer ingredients into a smooth sauce. Transfer into a jar and chill in the freezer for 15-20 mins while working on the next step.
    2. Preheat oven to 350F. Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Roll the disk out with a rolling pin in between two sheets of parchment into a rough circle that's about ¼" thick.
    3. Discard the top piece of parchment. Spread the "cream cheese" mixture evenly over the crust, leaving a 1" border unfrosted all around the edges. Then spoon the orange marmalade over the cream cheese layer by spoon-fulls and then smooth it out with a spoon to create an even and somewhat marbeled effect. Carefully fold up the unfrosted crust rim over the galette all around the edges to create a rim. If using: gently press some sliced almonds into the crust and sprinkle the center with black sesame seeds.
    4. Transfer the galette carefully along with the parchment paper it's on onto a baking sheet. Bake in a pre-heated oven for 45 mins. Chill completely on a cooling rack and enjoy! (I recommend eating it the day of as the crust will become moist after a day or so).

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    Reader Interactions

    Comments

    1. Hazel says

      May 27, 2020 at 11:31 pm

      Can brown rice flour be used instead of white? If I'm using regular cream cheese, how much should be used?

      Reply
      • Audrey says

        June 03, 2020 at 4:55 pm

        Hi Hazel, yes definitely brown rice is fine instead of white. You'll probably need somewhere between 1/3 to 1/2 a cup of cream cheese. Basically just spread a thin layer of it, somewhere between about an 1/8 and 1/4 " thick (or to your taste preference).

        Reply
    2. Anna says

      June 28, 2016 at 11:46 am

      Beautiful recipe! I have loved marmalade since I was little and my dad brought a huge jar of a mango-peach-orange marmalade from a trip to Australia. I would sneak spoons of the stuff when my parents weren't looking :) Have you tried the orange-ginger stuff St. Dalfour makes? It is my favorite!

      Reply
      • Audrey says

        June 03, 2020 at 4:53 pm

        Love the story, and yes, the orange - ginger one is delicious! :)

        Reply
    3. Natalie | Feasting on Fruit says

      June 08, 2016 at 1:09 pm

      I've only had orange marmalade once, and it was the texture I couldn't do. It was pulpy! I don't even like pulp in my OJ, certainly not in my jam. But I liked the flavor. The St. Dalfour doesn't look too pulpy, and I already love that brand for other things! I can imagine the creamy with the tangy fruity would be wonderful though!

      Reply
      • Audrey says

        June 09, 2016 at 2:39 pm

        Oh, interesting. I like the bitter orange bits, but I cannot tolerate pulpy drinks :3 In a baked treat like this though you wouldn't notice the pulp since it's baked in as though you were making a fruit tart sort of thing. You just get a creamy marmalade-y crostata essentially.

        Reply
    4. Ksenia @ At the Immigrant's Table says

      June 08, 2016 at 7:22 am

      I think the sprinkle of black sesame seeds would really take this baby to the next level - so visually appealing!

      ★★★★★

      Reply
      • Audrey says

        June 09, 2016 at 2:40 pm

        I know what you mean :) I love their look very much. Creates a nice color contrast.

        Reply
    5. valentina | sweet kabocha says

      June 08, 2016 at 4:25 am

      That crust seems perfect! I'm not a citrus marmalade lover to be honest, but this can totally work with any filling :D Good job - as always!

      Reply
      • Audrey says

        June 09, 2016 at 2:41 pm

        Yes, any filling would do. I loved it with morello cherry jam <3

        Reply

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