1 orange, peeled, chopped, seeds removed
200g butter, melted and cooled
1 teaspoon finely grated orange rind
1 1/2 cups caster sugar
3 eggs, lightly beaten
2 cups self raising flour, sifted
SYRUP
1 cup caster sugar
1/2 cup orange juice
1/4 cup marmalade
Preheat oven to 180 C (160 C fan forced). Grease a 9 cm (deep), 20 cm (base) cake pan.
Process orange until pureed. Add butter, sugar, orange rind and eggs. Process until combined. Add flour. Pulse until just combined. Pour mixture into prepared pan. Bake for 1 hour until a skewer inserted in the centre of the cake comes out clean. Cover loosely with foil during cooking if over browning. Cool in pan.
Make the syrup. Combine sugar and 1/2 cup cold water in a saucepan. Stir over low heat until sugar has dissolved. Increase heat to high, bring to the boil. Simmer, without stirring, for 20 to 25 minutes until light golden. Remove from heat. Add orange juice. Stir to combine. Return to heat. Add marmalade. Stir until smooth. Transfer to a heatproof jug. Set aside to cool.
Turn cake out onto a plate. Prick cake all over with a skewer. Pour the syrup over the cake.
