Updated: Feb 22
by Lucy Deedes from The Little Book of Marmalade (HarperCollins)
200g butter, at room temperature
200g golden caster sugar
3 large eggs, beaten
200g self-raising flour
40g ground almonds
1 tsp fresh rosemary, chopped
1 large tbsp marmalade, shreds roughly chopped
For the drizzle
4 tbsp caster sugar
2 tbsp water
Heat the oven to 180°C/160°C fan/Gas 4. Grease a 20cm cake tin and line with baking parchment.
Slice 1 of the oranges into rounds and lay the slices neatly in a single layer to cover the base of the prepared tin.
Cream the butter and sugar together in a food mixer. Mix in the beaten egg a third at a time, adding a spoonful of the flour if it looks like curdling. Sift in the flour and ground almonds and mix until smooth. Grate in the zest of the remaining orange and add a squeeze of the juice (keep the rest of the juice for the drizzle). Stir in the rosemary and marmalade.
Spoon the mixture into the cake tin, being careful not to dislodge the orange slices. Bake for 30–45 minutes, until a skewer inserted into the middle comes out clean, then remove from the oven and allow to cool in its tin for 15 minutes.
Meanwhile, to make the drizzle, mix the remaining orange juice with the sugar and water in a small pan. Warm over a medium heat, stirring as the liquid turns into a syrup.
Turn the cake out of its tin and onto a plate, prick holes on the top with a skewer, and pour over the syrup. Leave for a few minutes for the syrup to sink in. Serve warm as a pudding, with cream or ice cream. Once cold, eat as cake!
Photograph: Ola O Smit for the Guardian