Orange marmalade slump cake
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 200g butter, at room temperature
- 150g golden caster sugar
- 3 eggs
- 4 tbsp milk
- 200g ground almonds
- 100g polenta
- 1½ tsp baking powder
- 2 oranges, zested
- 3 tbsp (leave any large shred behind) orange marmalade
- to serve crème fraîche
MARMALADE GLAZE
- 5 tbsp orange marmalade
- 1 tbsp orange juice
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 23cm springform cake tin.
- STEP 2
Beat the butter and sugar together until pale and fluffy. Beat in the eggs and milk then the almonds, polenta and baking powder until you have a smooth batter. Finally, beat in the zest
and marmalade. - STEP 3
Scrape the mix into the tin then bake for 35 minutes, or until a skewer comes out mostly clean.
- STEP 4
Leave for 15 minutes, then remove the tin and put the cake on a plate. To make the glaze, put the marmalade with any shreds in a pan with the orange juice. Heat gently until the marmalade has dissolved, then spoon all over the cake. Serve warm with crème fraîche.
