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Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 7cm-deep, 20cm round springform tin and line the base with baking paper.
Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined. Spoon into the prepared tin, smooth the top and bake on a baking tray for 1 hour.
Meanwhile, whisk the icing sugar with the marmalade, orange zest and juice. Set aside to dissolve.
Marmalade also works well on pancakes – warm through, drizzle over and serve with cold mascarpone.
As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup. Leave to cool in the tin before serving.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our