For the cake:

  • 200 g soft butter, in pieces
  • 225 g caster sugar
  • 4 large eggs
  • 150 g self-raising flour
  • 1 rounded tsp baking powder
  • 100 g ground almonds

For the marmalade drizzle:

  • 75 g icing sugar
  • 3 tbsp marmalade
  • grated zest of 2 oranges
  • 100 ml orange juice


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 7cm-deep, 20cm round springform tin and line the base with baking paper.

  2. 2

    Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined. Spoon into the prepared tin, smooth the top and bake on a baking tray for 1 hour.

  3. 3

    Meanwhile, whisk the icing sugar with the marmalade, orange zest and juice. Set aside to dissolve.

  4. 4

    As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup. Leave to cool in the tin before serving.


    Kitchen secret: marmalade also works well on pancakes – warm through, drizzle over and serve with cold mascarpone.

Nutritional Details

Each serving provides
  • Energy 2248kj 537kcal 27%
  • Fat 30.7g 44%
  • Saturates 13.7g 69%
  • Sugars 42.5g 47%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1616kj/386kcal

Each serving provides

42.2g carbohydrate 1.3g fibre 5.9g protein

Also in these Scrapbooks

Back to top