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

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