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dessert recipes | serves 10
This sticky orange cake is a joy, and its simple to make. Even better, it contains mostly pantry ingredients, so costs are kept down.
1. Preheat the oven to 180C/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin. Sprinkle the base with demerara sugar. Arrange the orange slices on the base of the tin in a slightly overlapping layer.
2. Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the beaten eggs. Fold in the flour, ground almonds, a pinch of salt, and the orange zest and juice.
3. Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, till golden and firm to touch. Remove from the oven and allow to stand for a few minutes. Very carefully, while its still slightly warm, turn out the cake onto a serving plate.
4. Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake. Serve warm or at room temperature with yoghurt, cream or ice cream.
Per serving 470 cals, 24.5g fat (12.9g saturated), 6.7g protein, 6.7g carbs, 54.5g sugars
Recipe Ginny Rolfe
Photo David Loftus
from Issue 26
ingredients 200g butter softened, plus a large knob for greasing
4 tbsp demerara sugar
2 small oranges, thinly sliced
200g golden caster sugar
6 heaped tbsp fine-cut marmalade
4 large eggs, beaten
200g self-raising flour
50g ground almonds
Finely grated zest and juice of 2 oranges