An unusual and extremely delicious combination. A dream of a cake – moist, sweet, tart, nutty and fragrant.
- 250g unsalted butter
- 250g golden caster sugar
- 4 eggs
- 175g plain flour
- 2½ tsp baking powder
- 50g ground almonds
- 1 tsp cinnamon
- 200g fine-cut marmalade
- 50g flaked almonds, toasted until golden
- 140ml double cream (if wanted)
- Icing sugar and crystallised orange slices to decorate
- Set oven at 160C fan (180C)
- Grease and line two 8″ sandwich tins
- Beat together butter and sugar until fluffy
- Beat in eggs one at a time, then stir in flour, ground almonds, cinnamon and baking powder. Plus a pinch of salt
- Fold in 150g of the marmalade and the toasted almonds
- Divide the mixture evenly between the two tins and bake for approx 35 mins until golden and well-risen
- When cool, whip the cream (if using) and sandwich with the remaining marmalade and cream
- Decorate with crystallised orange slices and dust with icing sugar
Sophie cooks 