Orange marmalade slump cake

Name: Orange marmalade slump cake
Total time: 1 h 15 min
Yield: serves 6
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

1 hour 15 minutes
serves 6
Easy

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

October 16, 2015 at 9:57 am

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

MARMALADE GLAZE

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.