Orange, Marmalade and Almond Cake

Evocative of sun soaked holidays, this Orange, Marmalade and Almond Cake is sticky, sweet, and deliciously moreish. We like to serve ours with a dollop of mascarpone.


Makes: 1 large cake
Flourless. To make a gluten free cake, use gluten free breadcrumbs and baking powder


100g breadcrumbs
225g caster sugar
150g ground almonds
2 1/2 tsp baking powder
300ml light olive oil
6 eggs, beaten
1 orange, zested
1 lemon, zested
2 tbs Duerr’s Orange Marmalade
Orange syrup
Caremelised orange slices


Mix the breadcrumbs, sugar, almonds and baking powder together in a large bowl.

Beat in the oil, eggs, orange and lemon zest and marmalade.

Pour mixture into well-greased and lined 8inch/ 20cm springform tin and put into a cold oven.

Turn oven to 170˚C fan/ 190 ˚C conventional and bake for 40 – 50 minutes, covering with foil if it starts to get too dark.

Cool for 5 minutes and then turn onto a plate.

Make syrup by heating the juice of 1 orange, ½ lemon, 1 tbs Golden Syrup, 2 tsp Duerr’s Orange Marmalade and 1 cinnamon stick. Simmer for 5 minutes. Remove the cinnamon stick.

Pierce cake all over using a skewer and spoon over the syrup.

Make the caramelised orange slices by heating a tablespoon of sugar with a tablespoon of water in a frying pan heat over a medium/high heat until bubbling.



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