Directions:

• 1

  Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.

• 2

  Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.

• 3

  Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.

• 4

  Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.

• 5

  Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.

• 6

  Remove from the oven and allow to stand for a few minutes. Very carefully, while it’s still slightly warm, turn out the cake onto a serving plate.

• 7

  Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.

• 8

  Serve warm or at room temperature with yoghurt, cream or ice cream.