INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR THE SYRUP
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; 39 Fat;
15 Other Carbohydrates
Converted by MM_Buster v2.0n.

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