SUMMER BAKE-OFF - Paul Hollywood's
 Marmalade & Almond Cake

Congratulations to Rose Nelson our Star Baker

MARMALADE & ALMOND CAKE

200g unsalted butter, softened, plus extra for greasing
150g *semolina
75g ground almonds
tsp baking powder
200g caster sugar
3 tbsp fine-cut marmalade
2 medium eggs
Finely grated zest of 2 oranges
50ml orange juice

For the cream cheese

175g cream cheese
25g unsalted butter, softened
100g icing sugar

To finish

Finely pared orange zest

*For wheat free cake use polenta

Heat your oven to 180C/gas 4.  Grease a 20cm springform cake tin with butter and line the base with baking parchment.

 Combine the semolina, ground almonds and baking powder in a bowl, mix thoroughly and set aside.  Beat the butter and sugar together in a large bowl until pale and fluffy.  Beat in the marmalade, and then beat in the eggs, one at a time.  Add the semolina and almond mixture, along with the orange zest, and fold in gently.  Finally, incorporate the orange juice to give a soft dropping consistency.

Spoon the mixture into the prepared cake tin and gently smooth the surface with the back of a spoon.  Bake for 35 minutes, or until the cake is golden brown.  Leave in the tin to cool for 5 minutes, then remove and transfer to a wire rack to cool completely.

 To make the frosting, beat the cream cheese and butter together.  Sift in the icing sugar and beat until smooth.  Use a palette knife to spread the frosting on the top of the cake.  Chill before serving, to allow the frosting to set.  Before serving, scatter fine shreds of orange zest on top of the cake for a decorative finish.