About this recipe:A wonderfully fruity and juicy orange cake topped with fresh oranges and marmalade. Perfect for afternoon tea or a treat anytime. Serve warm or cold with whipped cream or vanilla ice cream.
6 eggs, separated
2 to 3 oranges, one should be unwaxed
225g plain flour
1 teaspoon baking powder
250ml orange juice, warmed
4 tablespoons marmalade
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Grease a springform cake tin or line with baking parchment.
Beat the egg yolks, butter and sugar together until light and creamy. Finely grate the zest of the unwaxed orange and add to the egg yolks.
In a second bowl mix together the flour and baking powder and fold into the egg yolk mixture.
Beat the egg whites until stiff and fold into the cake mixture as well. Pour the cake mixture into the prepared cake tin.
Bake for about 20 minutes in the preheated oven.
Remove the cake from the oven and prick with a skewer to ensure it is cooked through (the skewer should come out clean). Pour the warm orange juice over the cake.
Peel and segment the remaining oranges, slice and use to decorate the cake. Heat the marmalade, press through a sieve and spread over the sliced oranges to serve.