- 8 ounces (2 sticks) butter, at room temperature, plus extra for greasing pan
- 4 tablespoons raw (coarse) sugar
- 2 small tangerines or 1 orange, thinly sliced
- 1¼ cup sugar
- 1 jar American Spoon Apricot-Orange Marmalade
- 4 large eggs, beaten
- 1 tablespoon vanilla extract
- finely grated zest and juice of 2 small tangerines or 1 orange
- 1½ cups self-rising flour
- ½ cup almonds, ground in food processor
- pinch of salt
- 1. Preheat oven to 325 degrees. Grease a 9″ springform pan. Add the raw sugar to the buttered pan, then shake to distribute sugar equally over bottom and sides. Spread orange slices over bottom of the pan, overlapping slightly.
- 2. To prepare the cake batter, cream together the butter and sugar, then beat in a scant ¾ cup of marmalade (reserving the remainder). Add the eggs, vanilla, and orange zest and juice.
- 3. In a separate bowl, mix together the flour, ground almonds, and a pinch of salt. Gently fold flour mixture into the wet ingredients until just combined. Pour cake batter into the prepared pan.
- 4. Bake for about 50 minutes, until the cake is golden and firm to touch. Cool on rack until pan is just cool enough to handle, then remove the springform and turn cake out onto a serving plate. (Note: The cake may stick to the pan if left too long to cool.)
- 5. Add the reserved marmalade and a tablespoon of water to a small sauce pan. Place over low heat and whisk until smooth. Meanwhile, use a small skewer or toothpick to prick the cake all over, then pour the warmed marmalade over the top of the cake to glaze.