Orange Marmalade Cake

So you've made your first batch of English Marmalade. And now you're wondering what to do with it, right?

You can, of course, serve it with toast and tea for a Traditional English breakfast.

But English marmalade with its typical bitter-sweet taste has many uses that transcend the breakfast table.

In this recipe, it's used as filling for a delicious crumble cake that will form a worthwhile addition to a traditional afternoon tea or make a delightful dessert at the end of a meal.

Best served slightly warm from the oven, orange marmalade cake is stunning served with Earl Grey tea.

It's also most useful if you have sudden guests and very little entertainment food in the house, as it uses mainly ingredients most people have in their kitchen anyway.

And do you need to be a kitchen wizard to make it? Not at all. It's very easy to put together and then looks after itself while you relax or make tea.

Ingredients

• 200g (7oz) butter
• 200g granulated sugar
• 1 egg
• grated zest of 1 orange
• 500g flour
• 1tsp baking powder
• 450g (1lb) English Marmalade
• juice of half an orange
• 55g (2oz) ground almonds

Preparation

Pre-heat your oven to 200°C / 400°F / gas 6.

Cream the butter and sugar until white, then add the egg and orange zest.

Add the flour and baking powder and use your fingers to combine into crumbs.

Grease a 25cm / 10in springform tin and press half the crumble mixture into the base.

Spread the marmalade over the crumble base. If your marmalade is firmly set, dilute it with the orange juice.

Add the ground almonds to the remaining crumble mix and cover the top of the cake.

Bake for 40-60 minutes until the top is golden brown.

Cool in the tin until warm before turning out onto a wire rack or presentation plate.