A delicious rich citrussy pudding to enjoy on a chilly winter’s or early spring night. Easy to make, with easily-available ingredients.
200 g soft butter
200 g flour
200g castor sugar
4 tbsp brown sugar
4 large spoonfuls mixed citrus fruit marmalade
4 large eggs, beaten
1 teaspoon baking powder
50 g ground almonds
2 medium-sized citrus fruits, very finely sliced, with the skins still on (orange, lemon, mandarin, satsuma, etc.)
Finely grated zest, and juice, of two citrus fruits
Preheat the oven to 180° C
- Grease the bottom and sides of a 23 cm spring-form cake tin, and sprinkle with the brown sugar.
- Arrange the thin slices of citrus fruits on the bottom
- Whiz the butter, sugar and eggs in a blender until light and full of air, then add the marmalade.
- Sift the flour, baking powder and a pinch of salt together, and fold, with the ground almonds and grated rind, alternately with the juice, into the batter. Pour this mixture over the citrus slices, and smooth with top with a spatula.
- Bake for 45-50 mins until a skewer comes out clean.
- while still slightly warm, work a knife around the edges, and turn the cake out onto a plate.
In a small saucepan, gently boil about 3-4 tbsps marmalade, and spread it over the still warm cake.
Serve warm with crème fraîche or whipped cream