- 200g unsalted butter (at room temperature), plus extra for greasing
- 4 small oranges
- 4 tablespoons demerara sugar
- 200g golden caster
- 6 heaped tablespoons Mrs Bridges fine-cut orange marmalade
- 4 large eggs
- 200g self-raising flour
- 50g ground almonds
Pre-heat oven at 180C. Grease the base and sides od a 23cm loose-bottomed cake tin.
Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base 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 eggs.
Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.
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 this over the cake.
Serve warm or at room temperature with yoghurt, cream or ice cream.