Orange and almond spring cake recipe

  • Serves 12
  • 20mins to prepare and 1hr 15mins to cook, plus 10mins cooling
  • 445 calories / serving
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Heat the oven to Gas 3, 170°C, fan 150°C. Grease a 900(2lb) loaf tin with nonstick baking paper.

Place all the cake ingredients in a mixing bowl and beat well with a wooden spoon. Pour into the tin and bake for 1 hour and 15 minutes, or until golden, firm to the touch and a skewer comes out clean. Allow to cool in the tin for 10 minutes, then turn out and cool on a wire rack. Remove the paper and leave to go cold.

Warm the marmalade for 30 seconds in a small pan and brush over the cake. Roll the marzipan out on to a work surface dusted with icing sugar, into a rectangle large enough to cover the top and side of the cake. Drape over the cake and smooth down well. Trim off any excess.

To serve, dust with icing sugar and for a special occasion, decorate with fresh primroses or violets (don't eat the flowers).

Cook's tip

Will keep (without the flowers) for up to a week in a cake tin, or can be frozen without the marzipan for 3 months.

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  • Ingredients

  • 150g spreadable butter
  • 150g self-raising flour
  • 150g golden caster sugar
  • 3 eggs
  • 75g ground almonds
  • 125g chopped mixed peel
  • zest of 2 oranges, and juice of 1
  • To decorate

  • 2tbsp orange marmalade
  • 500g white almond marzipan
  • icing sugar for dusting
  • Energy 1875kj 445kcal 22%
  • Fat 21g 30%
  • Saturates 8g 40%
  • Sugars 53g 59%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 62.5g Protein 6.3g Fibre 1.2g


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