A ray of sunshine on a plate - moist and tender Orange Marmalade Cake
Course: Cake, Dessert
2small-medium oranges,washed and thinly sliced
juice and zest of 2 small-medium oranges
14tablespoonsunsalted butter,room temperature
4large eggs,lightly beaten
6heaping tablespoons orange marmalade(divided and fine cut)
1 1/3cupall purpose flour
2/3cupalmond meal/flour,or ground almonds
Preheat oven to 350 degrees.
Grease the bottom and sides of a 9" springform pan with butter. Sprinkle the bottom with 4 tablespoons turbinado sugar. Layer the sliced oranges around the bottom of the pan, slightly overlapping to cover. Set aside.
In a large mixing bowl cream together the butter and sugar until pale and fluffy. Add 3 heaping tablespoons of the orange marmalade and beat to combine. Mix in the beaten eggs until fully incorporated. Using a spatula, fold in the flour, almond flour, baking powder, salt, orange juice and zest. Blend just until smooth. Don't over beat.
Gently spoon the batter over the sliced oranges and smooth to level. Bake at 350 degrees for about 50 minutes or until the top is golden brown and the cake is set.
Remove from the oven and cool for about 5 minutes. Remove the sides of the springform pan and invert the cake onto a serving dish. Carefully remove the bottom of the pan.
Place the remaining 3 tablespoons marmalade in a microwave safe bowl. Add 1-2 tablespoons water and heat on high for about 30 seconds. Stir and heat again until the marmalade has thinned.
Spread the warm glaze over the top of the cake. Serve warm or at room temperature with plain Greek yogurt, ice cream or lightly sweetened whipped cream.
(Recipe adapted from Jamie Oliver Magazine by Ginny Rolfe)