Marmalade and almond cake recipe
 This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake. If you’d prefer to keep the cake wheat-free, use polenta or fine cornmeal instead. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar3 tbsp fine-cut marmalade2 free-range eggs150g/5½oz semolina75g/2½oz ground almonds½ tsp baking powder2 oranges, finely grated zest only50ml/2fl oz orange juice 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, softened175g/6oz cream cheese100g/3½oz icing sugar 25g/1oz unsalted butter, softened 175g/6oz cream cheese 100g/3½oz icing sugar Method 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. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment. 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. 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. 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. 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. 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. 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.