Or­ange mar­malade slump cake

Olive - - Seasonal Recipe Index -

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

eggs 3

milk 4 tbsp

ground al­monds 200g

po­lenta 100g

bak­ing pow­der 1½ tsp

or­anges 2, zested

or­ange mar­malade 3 tbsp (leave any large shred be­hind)

crème fraîche to serve

MAR­MALADE GLAZE

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

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