Marmalade Cake - American Spoon

MAKE IT!
Marmalade Cake
8ounces (2 sticks) butter, room temperature, plus extra for greasing pan
4tablespoons raw (coarse) sugar
2small tangerines or 1 orange, thinly
sliced
1¼cup sugar
1jar American Spoon
Tangelo Marmalade
4large eggs, beaten
1tablespoon vanilla extract
finely grated zest and juice of
2 tangerines or 1 orange
1½cups self-rising flour
½cup almonds, ground in food processor
pinch of salt
Preheat oven to 325 degrees. Grease a 9˝ springform pan. Add the raw sugar to the buttered pan, then shake to distribute sugar equally over bottom and sides. Spread tangerine
slices over bottom of the pan, overlapping slightly.
To prepare the cake batter, cream together the butter and sugar, then beat in a scant ¾
cup of Tangelo Marmalade (reserving the remainder). Add the eggs, vanilla, and tangerine zest and juice.
In a separate bowl, mix together the flour, ground almonds, and a pinch of salt. Gently
fold flour mixture into the wet ingredients until just combined. Pour cake batter into the
prepared pan.
Bake for about 50 minutes, until the cake is golden and firm to touch. Cool on rack until pan is just cool enough to handle, then remove the springform and turn cake out onto
a serving plate. (Note: The cake may stick to the pan if left too long to cool.)
Add the reserved marmalade and a tablespoon of water to a small sauce pan. Place
over low heat and whisk until smooth. Meanwhile, use a small skewer or toothpick to
prick the cake all over, then pour the warmed marmalade over the top of the cake to
glaze.
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