Toast & Marmalade Cake (Flour & Butter Free)

TOAST & MARMALADE CAKES, FLOUR AND BUTTER FREE

INGREDIENTS:

CAKE:

2 Satsumas, thinly sliced

70g Bread / Toast torn into chunks

120g Almonds, flaked, whole, or any nuts you have

180g Caster Sugar

4 Eggs, beaten

170ml Olive Oil, or any oil you have

1 tbsp Marmalade

2 tsp Baking Powder

Pinch Salt

SYRUP:

2 Satsumas, juiced

100g Caster Sugar

1 tbsp Marmalade

2 tsp Orange Blossom Water (optional)

METHOD:

1. Preheat oven 190C, grease and line a 20cm springform tin with baking paper.

2. Arrange the satsuma slices neatly on the base of the tin.

3. Pop the bread and nuts in a food processor and blitz until finely ground (you could use breadcrumbs and ground almonds if you don’t have a processor). Add the baking powder and mix thoroughly.

4. Whisk in the beaten eggs, oil, marmalade and salt until smooth, then pour over the orange slices.

5. Bake on the middle shelf for 30-35 minutes, or until a skewer comes out clean. If you are making individual cakes they should only need 17-20 minutes.

6. Meanwhile make the syrup. Put all the ingredients in a pan apart from the orange blossom water if using. Bring to a boil and bubble for about 5 minutes, or until syrupy.

7. While the cake is warm, poke holes in it with a skewer and drizzle over the syrup. Allow to cool in the tin before inverting onto a plate. This is delicious with crème fraiche or yogurt.