Serves 8

1 large Seville orange, peeled and segmented
2 eggs
125g/4oz softened unsalted butter
225g/71/2oz caster sugar
225g/71/2oz self-raising flour
200ml/7fl oz Seville orange marmalade

Heat the oven to 190C/375F/Gas5 and butter a 20cm cake tin with a removable base.

Combine all the ingredients except the marmalade in a food processor and blend for two minutes.

Pour into the tin and bake on the middle shelf of the oven for 30-35 minutes.

Cool for five minutes before turning out on to a wire rack.

While the sponge cools, warm the marmalade in a saucepan with two tablespoons of water.

Slice the cake and spoon over the marmalade. Serve with thick cream.