- 1 orange
- 1 lemon
- 250g baking margarine
- 200g caster sugar
- 4 eggs
- 200g ground almonds
- 50g polenta
- 100g marmalade
- Candied citrus slices, to decorate
To make this citrus showstopper a little more indulgent, add a scoop of rich clotted cream to the side of your slice.
Orange and lemon cake
Watch our step-by-step video on how to make orange and lemon cake.
Place the whole orange and whole lemon into a saucepan, cover with water and boil for one hour. Top up with water if needed to ensure that they remain covered. Remove from the water and allow to cool completely.
Preheat your oven to 150°C (130°C fan/gas mark 2). Grease and line a 23cm cake tin with greaseproof paper.
Cut the cooked fruit open and remove any pips. Place the whole fruit into your food processor and blitz until you have a smooth paste.
Place the margarine and sugar into the orange and lemon mixture. Beat together until light and fluffy.
Add the eggs into the butter, sugar and citrus mixture. Mix to combine.
Next, add in the ground almonds and polenta. Combine thoroughly.
Pour the mixture into the lined cake tin and place in the oven for 1 hour, until the cake has slightly risen, is golden on top and cooked all the way through.
Warm the marmalade slightly to make it a more spreadable consistency. Coat the top of the cake, while it's still warm, with the marmalade.
Get creative with your toppings and make some candied orange and lemon slices to decorate the top.
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