Orange marmalade slump cake
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
- 200g butterat room temperature
- 150g golden caster sugar
- 3 eggs
- 4 tbsp milk
- 200g ground almonds
- 100g polenta
- 1½ tsp baking powder
- 2 orangeszested
- 3 tbsp (leave any large shred behind) orange marmalade
- to serve crème fraîche
MARMALADE GLAZE
- 5 tbsp orange marmalade
- 1 tbsp orange juice
Nutrition: per serving
- kcal714
- fat49.2g
- saturates19.8g
- carbs54.2g
- fibre0.3g
- protein13.5g
- salt1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 23cm springform cake 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.