A recipe from ” The Little Book of Marmalade” by Lucy Deedes. You can serve warm as a pudding with cream or ice cream, or cold as a cake. Or both….
Ingredients
- 2 oranges
- 200 g butter at room temperature
- 200 g golden caster sugar
- 3 large eggs beaten
- 200 g self raising flour
- 40 g ground almonds
- 1 tsp fresh rosemary chopped
- 1 tbsp large marmalade shreds roughly chopped
- For the drizzle
- 4 tbsp caster sugar
- 2 tbsp water
Servings:
Instructions
- Heat the oven to 180C (160C fan)/350F/gas 4. Grease a 20cm cake tin and line it with baking paper. Cut one orange into thin rounds and lay these neatly in a single layer over the base of the prepared tin.
- Cream the butter and sugar in a food mixer. Mix in the beaten egg a third at a time, and stir in a spoonful of the flour if it threatens to curdle.
- Sift in the flour and ground almonds, mix until smooth, then grate in the zest of the remaining orange and add a squeeze of its juice (keep the rest of the juice for the drizzle). Stir in the rosemary and marmalade.
- Spoon the mixture into the tin, being careful not to dislodge the orange slices on the base, then bake for 30-45 minutes, until a skewer inserted into the middle comes out clean. Remove from the oven and leave the cake to cool in its tin for 15 minutes.
- Meanwhile, make the drizzle. In a small pan, warm the remaining orange juice, sugar and water over a medium heat, and stir until the liquid turns into a syrup.
- Turn the cake out on to a plate, prick holes all over the top with a skewer and pour over the syrup. Leave for a few minutes for the syrup to sink in, then serve warm as a pudding, with cream or ice-cream. Once cold, eat as cake.
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