Orange Preserve Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
1
- Ingredients
- soft butter (for the tin)
- Almond flour
- ¾ cup soft butter
- ¾ cup sugar
- 3 eggs
- 1 unwaxed Orange (juiced, zest grated)
- ⅔ cup flour
- ¾ cup Almond flour
- 2 tsps Baking powder
- ½ cup Marmalade
- 4 tsps Orange liqueur
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a loaf tin with butter and sprinkled with ground almonds.
2.
Beat the butter and the sugar in a mixing bowl using an electric whisk. Add the eggs one after the other and combine well. Stir in the orange zest and the juice.
3.
Mix together the flour, almonds and the baking powder and quickly fold into the wet ingredients. Transfer the mixture to the prepared baking tin and bake in the middle of the oven for 35-40 minutes. Test with a wooden stick to see if it is done.
4.
Knock the cake out of the tin onto a wire rack and leave to cool.
5.
Place the marmalade and the liqueur in a pot and bring to the boil, stirring continuously. Remove from the heat and brush onto the cake. Leave to dry and then serve sliced.
