Orange Marmalade and Almond Cake

This can be a gluten free cake, if the flour is omitted. Very moist, crumbly and it is not dense, almost light.

Wet Ingredients
Juice of 1 orange
8 tsp of marmalade/lime/lemon jam (or substitute 1 of the tsp with grapefruit jam)
1 tbsp of vanilla/greek/plain yoghurt

1 1/2 tsp of lemon oil/lemon juice
60ml of olive oil
1 tsp of vanilla paste

Dry Ingredients
Zest of 1 orange
125g (2 cups) almond meal

2 tbsp of self raising flour (25g) or replace with 2 tbsp of fine semolina flour
1 tsp of baking powder

2 XL eggs
1 or 2 tbsp of castor/demerrara sugar
1/4 cream of tartar
Pinch of salt

Preheat oven to 160deg fan force

Line a 20 cm round tin with baking paper.

Whisk the eggs, cream of tartar and sugar till very pale and creamy, soft peaks forms. Set aside.

Pour oil into almond meal and zest, followed by remaining wet ingredients, and combine.
Gently fold half the eggs into the mixture.Sift flour and baking powder into mixture and fold.
Fold in remaining eggs. 
Pour into cake tin gently.
Bake for 40 minutes. Turn heat off and leave cake in oven with door half open, for 5 minutes.
Leave to cool in tin for 30 minutes.
Remove from tin.

Sift icing sugar on top of cake when cooled.

Bon Appetite!