Orange marmalade slump cake
11/4 HOURS|SERVES 6|EASY
Somewhere between a cake and a pud, this slump is a dense, rich almond and polenta cake. Serve warm with a generous dollop of crème fraîche.
butter 200g, at room temperature
golden caster sugar 150g
milk 4 tbsp
ground almonds 200g
baking powder 1½ tsp
oranges 2, zested
orange marmalade 3 tbsp (leave any large shred behind)
crème fraîche to serve
orange marmalade 5 tbsp
orange juice 1 tbsp
• Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 23cm springform tin.
• 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.
• Scrape the mix into the tin then bake for 35 minutes, or until a skewer comes out mostly clean.
• 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.
PER SERVING 714 KCALS|FAT 49.2G|SATURATES 19.8G CARBS 54.2G|FIBRE 0.3G|PROTEIN 13.5G|SALT 1G