Photograph: Martin Poole
Preheat the oven to 180°C, fan 160°C, gas 4. Butter a 7cm-deep, 20cm round springform tin and line the base with baking paper.
Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined. Spoon into the prepared tin, smooth the top and bake on a baking tray for 1 hour.
Meanwhile, whisk the icing sugar with the marmalade, orange zest and juice. Set aside to dissolve.
As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup. Leave to cool in the tin before serving.
Kitchen secret: marmalade also works well on pancakes – warm through, drizzle over and serve with cold mascarpone.