Whole Orange Syrup Cake

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 180c. and butter a 24cm. non-stick, springform
cake tin.  Wash the oranges and place the oranges in a saucepan of
water. Bring  to the boil and simmer gently for 1 hour. When cool,
puree in a food  processor until smooth.  Cream the butter and sugar
until light and fluffy, then add eggs one  at a time, and beating well
after each addition. In a separate bowl,  mix the flour, ground
almonds, slivered almonds and baking soda.  Add half the flour mixture
to the creamed butter mixture then add  half the buttermilk, mix well.
Repeat, using all the ingredients,  then add the orange puree and
vanilla and mix gently.  Pour the mixture into the prepared cake tin
and bake at 180c. for 60  minutes. The cake is cooked when it is golden
brown and bounces back  when gently pressed in the centre.  Meanwhile,
make the syrup. Heat the sugar and juice together stirring  all the
time to dissolve the sugar. Bring to the boil and cook for 5  minutes.
Add the marmalade and stir to dissolve. Spoon or brush the  syrup over
the cake while still in the tin. Remove the cake from the  tin and
serve with some clotted cream or rum raisin ice cream.  Converted by
MC_Buster.  Per serving: 3009 Calories (kcal); 203g Total Fat; (58%
calories from  fat); 28g Protein; 295g Carbohydrate; 447mg Cholesterol;
1942mg  Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0
Vegetable;  3 Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2871
Calories From Fat: 1748
Total Fat: 200.5g
Cholesterol: 439.8mg
Sodium: 307mg
Potassium: 1176mg
Carbohydrates: 265.9g
Fiber: 8g
Sugar: 249.3g
Protein: 25.3g