Paddington Cake

Recipe for a 2lb loaf tin - tin can either be lined or coated in butter then a sprinkle of sugar.

Adapted from Anna Jones

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Ingredients

Step 1

2 Oranges unpeeled

1 unwaxed lemon

Step 2 3 organic eggs 125 soft brown sugar

Step 3 75g ground almonds

50g Plain Flour 1 tsp baking powder 1 pinch salt

Step 4

Couple handfuls of flaked almonds

2tbsp marmalade for glaze

Method:

1. Place the oranges and lemon in a pan of boiling water and gently simmer for 1 - 1.5hrs, until they are really soft.

2. Remove from pan, allow to cool enough that you can handle them, then rip open, remove any pips, then put everything into a blender, skin and all!

3. Blend into a smooth pulp.

4. Measure out approximately 200g of the pulp. Save any left over in a jar in the fridge, it should keep for about a week.

5. Preheat the oven 180 degrees. Line a 2lb loaf tin with parchment paper. Or you can grease with butter and then scatter sugar to coat the inside of the tin.

6. In a large mixing bowl whisk the eggs and brown sugar until light and fluffy.

7. In a medium bowl, whisk together all the step 3 dry ingredients.

8. Add the orange pulp to the eggs mixture and whisk to combine.

9. Add the dry ingredients to the mixing bowl and whisk to combine.

10. Pour into your lined/coated loaf tin.

11. Sprinkle flaked almonds on the top.

12. Bake for 30-40mins until golden brown and when a skewer is inserted it comes out clean. Leave to rest for a few minutes.

13. Meanwhile gently heat the marmalade in a small sauce pan to loosen it. Pour and spread over the top of the cake. Leave to cool completely before removing from the tin and slicing.

14. Slice and ideally serve with a generous dollop of clotted cream!