Seville Orange & Almond Marmalade Cake

If you're looking for a traditional marmalade cake then this is it! Topped with sliced oranges for a stunning finish (and a zesty flavour!) it's perfect served with a big cup of tea.  

Serves 12

DIFFICULTY: medium

INGREDIENTS:

2 unwaxed oranges

225g salted butter, softened

115g caster sugar

100g soft brown sugar

1 tsp vanilla bean paste

200g self raising flour

50g ground almonds

1 tsp baking powder

4 large, free-range eggs

110g Seville Orange Marmalade

1 tbsp milk

 

TO SERVE:

Creme fraiche

 

YOU WILL NEED:

9 inch (23cm) loose-bottomed, spring-form tin, greased & lined

 

METHOD: 

1. Preheat the oven to 190C/170C fan/gas 5.
2. Using a fine grater, zest the oranges into a mixing bowl. Peel the oranges of their pith (and discard) before slicing into 1cm thin slices. Sprinkle 15g caster sugar in the bottom of the lined tin and carefully place the orange slices in a decorative pattern - this will become the top of your cake.
3. Put the butter, remaining caster sugar, soft brown sugar and vanilla in the mixing bowl with the orange zest. Beat well until the butter and sugar is light and fluffy. Add 85g marmalade and briefly whisk again.
4. Crack in the eggs and sift in the self raising flour, ground almonds and baking powder. Gently whisk all the ingredients together to form a thick, smooth batter. Add the milk and whisk just until combined.
5. Carefully pour the cake batter over the orange slices. Place in the oven and bake for 35 - 45 minutes until the cake is cooked through - insert a thin skewer or knife in the centre of the cake to test; when cooked the skewer should come out clean.
6. Remove from the oven and allow to completely cool in the tin. Once cooled, carefully remove from tin and flip onto a serving plate so the orange slices are facing upwards. Carefully peel away and discard the greaseproof paper.
7. To finish, gently melt the remaining 25g marmalade in the microwave - only for a couple of seconds, just so it's fluid. Brush or spoon over the top of the cake before slicing and serving with a generous dollop of creme fraiche.

 

COOK’S NOTES:

• Depending on the set of the marmalade you may want to melt briefly in the microwave before adding to your cake batter. Be careful though, as it melts quickly and you don’t want to scald the marmalade.