My favourite cakes are those lovely dense citrusy ones which are delicious with a cup of afternoon tea or served warm as a pudding. This cake, with its scant amount of flour, is exactly one of those types and was a very good post BBQ cake as I found out this afternoon. It is very easy to make - the most fiddly part is boiling and pureeing the orange which is not really particularly taxing. I haven't converted the measurements to metric as it's so easy to get hold of cup measurers now. I personally love not having to bother getting the scales out!
1 cup caster sugar
1/4 cup plain flour, sifted
1 tspn baking powder
1 cupbground almonds
1/2 cup marmalade
1. Preheat the oven to 180c. Grease an 8" springform tin and line with greaseproof paper.
2. Put the orange in a pan, cover with water and simmer for an hour until soft. Cut the orange in half, remove pips and puree in a food processor.
3. Beat the eggs and sugar until pale and doubled in size. Fold in the flour, baking powder, dal ones and orange puree. Pour into the tin and bake for one hour.
4. Melt the marmalade in a pan then pass through a sieve so you are justbleft with the juice. Spread it over the stillbwarm cake. Leave to cool then sift icing sugar over the cake.