Preparation

• 1
  Preheat the oven to 180 degrees or 160 degrees fan oven.
• 2
  Lightly grease a round 20cm diameter loose bottomed cake tin and line with baking parchment.
• 3
  Beat the soft margarine and sugar well together in a food processor, until light and fluffy.
• 4
  Whisk the eggs together in a small bowl. Add the beaten egg to the mix gradually, beating well after each addition, until it is all incorporated.
• 5
  Finely zest the orange into the cake mix, add 80g of marmalade and mix in. Use a flexible spatula to transfer the mixture into a large bowl.
• 6
  In a separate bowl, sift the flour and add the salt and the baking powder. Add it to the mixture a little at a time, folding in after each addition.
• 7
  Add the ground almonds and fold into the mixture.
• 8
  Juice half of the orange and stir into the mixture.
• 9
  Pour the mixture into the prepared tin, smoothing the top gently to ensure that it is even. Bake for 45-50 minutes, or until fully baked in the centre and golden brown on top. Allow to cool for 5 minutes before removing from the tin onto a rack.
• 10
  To make the glaze, gently heat 3 tablespoons of marmalade in a small pan with a teaspoon of cold water. Prick the cake repeatedly with a cocktail stick than spoon on and spread the warm glaze so that it soaks into the surface of the cake.
• 11
  Allow to cool then store in an airtight container.