Almond and Citrus Cake
50g plain flour
1 tsp baking powder
225g caster sugar
250g ground almonds
250g unsalted butter
2 oranges (zest and 80ml juice)
1 lemon (zest and 40ml juice)
4 large eggs
60g brown sugar
1 tbsp marmalade
handful toasted sliced almonds
Pre-heat oven to 180°C and butter a round 20cm cake tin.
Sift together flour, baking powder and caster sugar then add ground almonds.
In a large bowl whisk together butter at room temperature with the zests until pale, then add large eggs, mixing well after each addition.
Fold in the dry ingredients with a metal spoon and then pour into the prepared tin. Bake for 45 minutes.
In a small saucepan bring the juices and brown sugar to a boil and then leave to cool.
Once the cake is cooked, prick several holes in the cake, down to the base with a skewer and pour over the cooled syrup.
Once cool, warm the marmalade and brush over the cake. Scatter the handful of toasted, sliced almonds.