Ingredients

• 3 Small oranges, sliced
• 170g Soft butter
• 170g Caster sugar
• 3 Medium eggs
• 225g Self raising flour
• Zest of 1 large orange

For the Soaking liquid:

• Juice of 2 large oranges
• 60g Caster sugar
• 1 tsp Chopped fresh thyme
• 2 tbsp Marmalade to glaze

Tools

• Titanium Chef

Method

1. Preheat your oven to 170C/150C Fan/325F/Gas 3.
2. Line a 8” loose bottom cake tin with grease proof, grease and dust.
3. Slice the 3 small oranges and arrange these on the base of the cake tin.
4. In a mixing bowl, cream the butter and sugar together until pale and soft.
5. Scrape down the sides of the bowl to help mixing.
6. Gradually add one egg at a time, making sure its fully mixed in before adding the next egg.
7. Add the sieved flour and orange zest and mix until combined.
8. Spoon this batter into the tin on top of the oranges and place in the centre of the pre-heated oven and bake for 45-50 minutes or until a knife inserted comes out clean.
9. While the cake is baking, to make the soaking liquid, juice the oranges and put this in a pot with the sugar and chopped thyme.
10. Heat gently and then remove and allow to infuse for 10 minutes.
11. Once the cake is baked, remove from the oven, using a small knife, make small cuts in the sponge and pour over the strained soaking liquid and leave in the tin to cool.
12. To serve, turn the cake out onto your serving plate and glaze with some warm marmalade.
13. Perfect served with a spoon a semi whipped cream.

Home  >  Recipes