23cm spring form cake pan
200g butter, at room temp
4 small oranges, otherwise 2 large
Zest from 2 of above oranges
125ml orange juice, from 2 of above
100 ml Demerara(pale golden) sugar
200g castor sugar
4 large eggs
200ml orange marmalade (half reserved to glaze baked cake)
200g self raising flour, sifted
50g ground almonds
Spray the cake pan with non-stick spray
Sprinkle the 100ml Demerara sugar to cover the base of the pan. Slice 2 oranges into 3mm thick slices. Arrange these decoratively on the base of the pan. If you have large oranges I find it easier to slice the orange in half, then into neat slices.
Cream the butter and 200g castor sugar until the mixture is light and mousse like and the sugar has dissolved. This is important to achieve a light cake. Add the zest and the eggs one at a time and continue beating. Add half of the measured marmalade (100ml)
Mix the flour, salt and almonds and add this alternately with the orange juice, mixing gently.
Pour the mixture into the cake pan and bake at 180°C for 35 (fan oven) to 40 minutes.
Test by inserting a skewer. If it comes out clean the cake s done.
Allow the cake to stand in the pan for 5 minutes, then while still warm carefully invert it on a plate.
Heat the remaining 10mml marmalade and pour it over the baked cake to glaze the cake.
Enjoy as is or with a spoonful of whipped cream.