15328

Orange marmalade slump cake

  • serves 6
  • A little effort

Somewhere between a cake and a pud, this slump is a dense, rich almond and polenta cake. Serve warm with a generous dollop of crème fraîche. This recipe is really easy but looks really impressive.

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Ingredients

  • butter 200g, at room temperature
  • golden caster sugar 150g
  • eggs 3
  • milk 4 tbsp 
  • ground almonds 200g
  • polenta 100g
  • baking powder 1½ tsp
  • oranges 2, zested
  • orange marmalade 3 tbsp (leave any large shred behind)
  • crème fraîche to serve
  • orange marmalade 5 tbsp 
  • orange juice 1 tbsp 

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 23cm springform tin.

  • Step 2

    Beat the butter and sugar together until pale and fluffy. Beat in the eggs and milk then the almonds, polenta and baking powder until you have a smooth batter. Finally, beat in the zest
    and marmalade.

  • Step 3

    Scrape the mix into the tin then bake for 35 minutes, or until a skewer comes out mostly clean.

  • Step 4

    Leave for 15 minutes, then remove the tin and put the cake on a plate. To make the glaze, put the marmalade with any shreds in a pan with the orange juice. Heat gently until the marmalade has dissolved, then spoon all over the cake. Serve warm with crème fraîche.

Nutritional Information

  • Kcals 714
  • Fat 49.2g
  • Saturates 19.8g
  • Carbs 54.2g
  • Fibre 0.3g
  • Protein 13.5g
  • Salt 1g
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