Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 23cm springform cake tin.
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
Scrape the mix into the tin then bake for 35 minutes, or until a skewer comes out mostly clean.
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.