Marmalade and almond cake
Method
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Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.
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Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs, one at a time.
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In a separate bowl, thoroughly combine the semolina, almonds and baking powder. Add to the mixture, along with the orange zest, and fold in. Finally, mix in the orange juice to create a mixture with a soft dropping consistency.
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Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.
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Bake for 35 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.
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To make the frosting, beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets.
Ingredients
- 200g/7oz unsalted butter, softened, plus extra for greasing
- 200g/7oz caster sugar
- 3 tbsp fine-cut marmalade
- 2 free-range eggs
- 150g/5½oz semolina
- 75g/2½oz ground almonds
- ½ tsp baking powder
- 2 oranges, finely grated zest only
- 50ml/2fl oz orange juice
For the cream cheese frosting
- 25g/1oz unsalted butter, softened
- 175g/6oz cream cheese
- 100g/3½oz icing sugar
Shopping List
Marmalade and almond cake
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Drinks
Dairy, eggs and chilled