Marmalade Cake (variation on a Jamie Oliver Recipe)



8 oz butter

8 oz caster sugar

8 oz plain flour

1 heaped tsp baking powder

4 tbsp Demerara Sugar

1 large Navel orange, sliced

1 Lb jar course cut seville orange marmalade

4 large eggs

2 oz ground almonds

zest and juice of a second large orange.


Pre heat the oven to Gas Mark 4.

Grease and line a 9” tin.

Sprinkle the Demerara sugar over the base of the tin.

Slice the first orange thinly and arrange the slices over the base of the tin, on top of the demerara sugar (you may need to cut some slices into pieces to ‘fill the gaps’).

Cream together the butter and sugar until light and fluffy.

Beat 3 heaped tablespoons of the marmalade into the mixture.

Beat the eggs lightly and then beat into the mixture.

Sift together the flour, baking powder and almonds and then toss the orange zest in the flour mixture.

Fold the dry ingredients into the mixture, then fold in the zest and finally lightly mix in the orange juice..

Turn the mixture into the tin and bake for about an hour, until firm and lightly browned on top.

Cool in the tin for a short time, then place a wire rack over the tin, invert the whole lot and lift the tin off the cake. Peel away the paper.

Make the glaze by melting 1 heaped tablespoon of the marmalade in a small pan and adding 1 tablespoon of water. Stir until smooth then spoon over the cake, making sure you cover the orange slices well.

May be served warm as a pudding, but I prefer it cold as a cake.