Serves 8 -ish

  • 200g soft butter, in pieces
  • 225g caster sugar
  • 4 large eggs
  • 150g self raising flour
  • 1 rounded tsp baking powder
  • 100g ground almonds

For the drizzle

  • 75g icing sugar
  • 100mls orange juice (freshly squeezed)
  • grated zest of 2 oranges
  • 4 tbsp of your favourite marmalade

Pre-heat the oven to 180C, gas 4.

Butter a 20cm round springform tin and line the base with baking parchment.

Beat together the butter, sugar, eggs, flour, baking powder and almonds – a food mixer or electric hand whisk will make things all the quicker but, if you don’t have either, combining the ingredients by hand is fine as long as your butter is really soft.

Tip the mixture into the tin and smooth over the top. Bake the cake for 1 hour or until risen, golden and set in the middle.

While the cake is baking, sieve the icing sugar into a bowl and then whisk it with the orange juice, zest and the marmalade.. this will make a delicious drizzle to finish your cake with.

When the cake is ready, take it out of the oven and prick all over the top of it with the tines of a fork or a skewer, if you happen to have one.

Pour the marmalade drizzle all over the top of the cake and leave it cool in the tin.

Remove when cold and cut into slices to serve. A hot cup of tea makes a fine accompaniment.

Recipe by Sarah Randell. Food Director, Sainsbury’s Magazine. Author of Weekend Baking, co-author of The Campervan Cookbook.