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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
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.
Nutritional Information
- Kcals 714
- Fat 49.2g
- Saturates 19.8g
- Carbs 54.2g
- Fibre 0.3g
- Protein 13.5g
- Salt 1g
