Instructions

1. Preheat the oven to 170C Fan oven /190C Electric oven
2. Blend all of the cake ingredients together in a food processor, after 30 seconds, scrape down the sides of the food processor and mix again for approx. 15 seconds or until smooth batter is achieved.
3. Lightly butter or grease an 8 inch springform sponge tin and line with a circle of parchment paper.
4. Fill tin with cake batter and tap lightly on counter top to level out the mixture.
5. Bake for 35-45 minutes. Sponge should be evenly golden.
6. Remove from oven and run a butter knife around the edge of the sponge and let cool in the tin for 15 minutes before transferring to a cooling rack.
7. For the topping:
8. Add frozen raspberries and marmalade to a pot and bring it to the boil rapidly on high heat.
9. Break up any lumps of marmalade with the back of a spoon or spatula.
10. Once marmalade is melted and raspberries are cooked, remove from heat and fold in the fresh raspberries and spoon over the top of the sponge.
11. Serve with a side a Chantilly cream.