Orange cake

Serves 8

Sunday 07 February 2010 01:00 GMT

(LISA BARBER)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

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.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Orange cake

Serves 8

Join our commenting forum

Thank you for registering