Instructions: Preheat the oven to 180c. and butter a 24cm. non-stick, springform cake tin.

Wash the oranges and place the oranges in a saucepan of water. Bring to the boil and simmer gently for 1 hour. When cool, puree in a food processor until smooth.

Cream the butter and sugar until light and fluffy, then add eggs one at a time, and beating well after each addition. In a separate bowl, mix the flour, ground almonds, slivered almonds and baking soda.

Add half the flour mixture to the creamed butter mixture then add half the buttermilk, mix well. Repeat, using all the ingredients, then add the orange puree and vanilla and mix gently.

Pour the mixture into the prepared cake tin and bake at 180c. for 60 minutes.

The cake is cooked when it is golden brown and bounces back when gently pressed in the centre.

Meanwhile, make the syrup. Heat the sugar and juice together stirring all the time to dissolve the sugar. Bring to the boil and cook for 5 minutes. Add the marmalade and stir to dissolve. Spoon or brush the syrup over the cake while still in the tin. Remove the cake from the tin and serve with some clotted cream or rum raisin ice cream.

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