Either way this cake is lovely with a cuppa and just as nice with custard or cream or ice cream as a pudding. I liked it best the day it was baked when it was still warm.
The original recipe is from Jamie Oliver, I amended it slightly to suit our tastes, and the fact I only had 2 oranges and a vat of orange flower water to use up, you need 3 oranges to make the original recipe.
200g unsalted soft butter
2 tbsp Demerara sugar
Zest and juice of one whole orange
1 further whole orange thinly sliced
1 tbsp orange flower water
200g vanilla caster sugar
4 large free range eggs
200g SR flour
50g ground almonds
about 6 tbsp marmalade (most of a jar)
(I used a homemade one that didn't set too well *sobs*, still tastes great though *cheers*)
1. Pre heat the oven to 170C fan.
2. Grease and line a round cake tin, I used a springform tin...make sure your tin is lined as this cake sticks hard to the tin. Sprinkle the Demerara sugar over the bottom of the tin and then place the sliced oranges on top of the sugar, I overlapped them slightly.
3. Beat the butter and sugar until pale and fluffy, then add the beaten eggs and 3 tbsp of the marmalade.
4. Fold in the flour, ground almonds, pinch of salt, zest and juice and orange flower water. Once combined put the cake batter on top of the orange slices, take your time.
5. Bake for about an hour, test with a skewer or cocktail stick.
6. Once the cake is cooled remove from the tin by inverting onto a plate.
7. While the cake is still warm brush the top with more marmalade
This cake is a lovely blend of citrus flavours, went down a storm here!