Drizzled with orange syrup and served with whipped cream, this dense and decadent baked cake treat is a symphony of citrus flavours. And because it keeps well, you can even make it a day ahead.

Ingredients

• 220 g (1 C) butter
• 220 g (1 C) light brown sugar
• 15 ml (1 T) Rhodes Seville Orange Marmalade
• 3 eggs
• 160 ml milk
• 220 g self-raising flour
• 7.5 ml baking powder
• 125 ml Rhodes Quality 100 % Orange Fruit Juice
• 125 ml sugar

to serve: lightly whipped cream,Cream the butter and the sugar until pale and light.

Method

1. Beat in the Rhodes Seville Orange Marmalade.
2. Add the eggs one at a time, beating well after each addition.
3. Beat in the milk.
4. Sift together the flour and the baking powder.
5. Add to the mixture and beat to mix until well combined.
6. Pour the batter into a baking pan sprayed with non-stick spray.
7. Bake in an oven pre-heated to 180°C for 35 minutes or until the cake is golden and a skewer, when inserted in the middle, comes out clean.
8. Remove from the oven and use a flat knife to loosen the cake from the pan.
9. Prick a few holes in the top of the cake with a skewer.
10. To make the syrup: Heat the Rhodes Quality 100% Orange Fruit Juice and the sugar over a medium heat until the sugar is dissolved.
11. Pour the warm syrup over the still-hot cake in the pan and then leave to cool before turning the cake out of the pan.
12. Serve with fresh cream.