Based on a Claudia Roden recipe, this is an ideal cake for a picnic, moist but easy to transport and slice. The marmalade cream can be spread over the top or served alongside each slice. The cake is also delicious with poached rhubarb or Cardamom and poppy seed ice cream.
Preheat the oven to 190°C/gas mark 5. Oil a 23cm non-stick, loose-bottomed cake tin and dust with flour. Wash the oranges and boil them whole for 1 1/2 hours, or until they are soft. Allow to cool.
Beat the eggs with the sugar. Add the vanilla, lemon and lime zest, baking powder and almonds and mix well.
Cut open the oranges. Discard the seeds and puree the whole fruit, skin and all, in a food processor. Add to the egg mixture and stir thoroughly.
Pour into the prepared cake tin and bake in the middle of the oven for 1 hour. Allow to cool before turning it out.
Lightly whip the cream. Fold in the mascarpone and then the marmalade. If the mascarpone is quite firm, beat it separately first and then fold in. Taste and add sugar as necessary.
This recipe appears on p.84 of Sarah's Food for Friends and Family Cookbook.
