I saw this recipe in the Jamie Oliver magazine some time ago and thought it looked like a plate full of sunshine. I filed it in the “make later” part of my brain and waited for an opportunity. That opportunity presented itself in the form of a wet afternoon and a fruit bowl full of oranges.
The cake didn’t disappoint – it is moist and soft with a bitter orange note from the fruit topping. This is definitely one for the grown ups.
200g / 8oz Butter (softened) plus a large knob for greasing
4 tbsp Demerara Sugar
2 Small Oranges (thinly sliced)
200g / 8oz Golden Caster Sugar
6 tbsp fine-cut Marmalade
4 Large Eggs (beaten)
200g / 8ozSelf-Raising Flour
50g / 2oz Ground Almonds
Finely Grated Zest and Juice of 2 oranges
Preheat the oven to 180°C / 350°C / Gas Mark 4.
Generously grease the base and sides of a 23cm loose-bottomed cake tin with butter.
Sprinkle the base with the Demerara sugar – this may seem like a lot of sugar but it counteracts the bitterness of the orange so be liberal with it. Arrange the orange slices on the base of the tin in a slightly overlapping layer.
Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade followed by the beaten eggs.
Fold in the flour, ground almonds, a pinch of salt, and the orange zest and juice.
Pour the cake batter into the tin taking care not to disturb the orange slices.
Place in the oven and bake for about 50 minutes, till golden and firm to touch. Remove from the oven and leave to cool in the tin for a few minutes. Turn the cake out onto a serving plate whilst still warm.
Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon the glaze over the cake.
You can eat this cake cold as normal but it also makes a great dessert served warm with cream or ice cream.