Have this orange and almond cake on its own for tea, or with mascarpone for pudding
- 150g (5oz) butter, softened
- 200g (7oz) caster sugar
- zest 2 oranges, juice 1
- 4 large free-range eggs, beaten
- 125g (4½oz) self-raising flour
- 150g (5oz) ground almonds
- 1tsp baking powder
- 2tbsp marmalade
- 85g (3½oz) caster sugar
- juice 3 oranges
- 4tbsp marmalade, plus extra to decorate
- 20cm (8in) round springform cake tin, greased and bottom lined
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. For the cake, cream the butter and sugar until pale and fluffy. Add the orange zest and juice to the eggs, then beat into the butter mixture. If it curdles, add a little flour and it will come back together. Fold in the flour, almonds and baking powder until you have a smooth mixture.
Transfer the mixture to the cake tin, dollop the marmalade into the centre of the cake and drag it through with a knife to distribute it, keeping it away from the sides of the cake and making sure it's entirely covered with cake mix so it doesn't burn. Bake on the middle shelf of the oven for 50 minutes, covering with foil after the first 30 to 40 minutes or when the cake is golden.
To make the syrup, heat the sugar, orange juice and marmalade until the sugar has dissolved. When the cake comes out of the oven, spear it all over with a skewer and pour the syrup over while it's still in the tin. This will take a while so be patient! Leave to cool completely in the tin, then run a knife round the edges, release the cake tin and transfer to a plate or board.
To serve, cut into slices and top each with an extra spoonful of marmalade. This will keep in an airtight container for up to 3 days, or in the fridge for 5, but you should bring it back to room temperature before serving. The complete cake can be frozen.
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