Preparation

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