Orange, Marmalade and Almond Cake
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
Caremelised orange slices
1.) Mix the breadcrumbs, sugar, almonds and baking powder together in a large bowl.
2.) Beat in the oil, eggs, orange and lemon zest and marmalade.
3.) Pour mixture into well-greased and lined 8inch/ 20cm springform tin and put into a cold oven.
4.) 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.
5.) Cool for 5 minutes and then turn onto a plate.
6.) 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.
7.) Pierce cake all over using a skewer and spoon over the syrup.
8.) 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.