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By entering this module, you can browse and order our treats by choosing your preferred delivery method (either on-site pickup (Click & Collect), or delivery to your home, a locker, or a pickup point).

By choosing the "Click and Collect" method, the item prices will be identical to our physical shop prices! (A discount will be applied at the end of your order).

For delivery to your home, a locker, or a pickup point of your choice:

We exclusively ship in boxes of 6 jars (you can mix any items you like within one or more boxes), with a minimum of 1 box (i.e., 6 Jars) and a maximum of 4 boxes (i.e., 24 jars).

!! If orders are less than 6 jars (345g) or greater than 24 jars (345g), only the "Click & Collect" on-site pickup will be offered...
***** Please make sure to order in multiples of 6 jars *****


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Artisan jams and sweet treats • Delivery or collection at our Nousty shop
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Homemade Top-Quality Three Citrus Marmalade 5,85  €

Available in 345 grams jam jars

Homemade Top-Quality Three Citrus Marmalade

A great classic combining oranges, lemons and grapefruit, for lovers of tangy, bitter flavours...

Recipe idea: Chocolate and coconut cake with three citrus marmalade

Ingredients:

  • 250 g margarine, melted and cooled
  • 250 g flour
  • 320 g icing sugar
  • 130 g desiccated coconut
  • 1 sachet of baking powder
  • 4 tsp cocoa powder (preferably unsweetened)
  • A little vanilla powder or fresh vanilla
  • 3 eggs
  • 1 jar of Cassandrine House Three Citrus Marmalade

Preparation: 15 minutes › Cooking: 25 minutes › Ready in: 40 minutes

Preheat the oven to 200°C. Mix the dry ingredients (flour, icing sugar, coconut, baking powder, cocoa and vanilla) with a spatula and make a well in the centre. Gradually add the cooled melted margarine while mixing. Add the three eggs one at a time. Butter and flour a rectangular tin (or any shape you like) and pour in the mixture. Bake for 20 minutes. When the cake is cooked, take it out and let it cool slightly, just long enough to warm the marmalade in a pan over a medium heat, then pour it over the cake and spread it out. For the icing: melt dark chocolate in a bain-marie with a knob of butter and a few drops of water. Pour it over the marmalade and smooth it well. Chill for several hours. Decorate with white chocolate or coconut shavings.

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