Ingredients

• 200g/7oz unsalted butter
• softened
• plus extra for greasing
• 200g/7oz caster sugar
• 3 tbsp fine-cut marmalade
• 2 free-range eggs
• 150g/5½oz semolina
• 75g/2½oz ground almonds
• ½ tsp baking powder
• 2 oranges
• finely grated zest only
• 50ml/2fl oz orange juice
• 25g/1oz unsalted butter
• softened
• 175g/6oz cream cheese
• 100g/3½oz icing sugar

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.
• Cream the butter and sugar together until pale and fluffy. Beat in the marmalade then beat in the eggs
• one at a time.
• In a separate bowl
• thoroughly combine the semolina
• almonds and baking powder. Add to the mixture
• along with the orange zest
• and fold in. Finally
• mix in the orange juice to create a mixture with a soft dropping consistency.
• Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.
• Bake for 35 minutes
• or until the cake is golden-brown. Leave in the tin to cool for five minutes
• then remove and transfer to a wire rack to cool completely.
• To make the frosting
• beat the butter and cream cheese together. Sift in the icing sugar and beat until smooth. Use a palette knife to spread the frosting on top of the cake. Chill before serving
• so the icing sets.