Upside-down orange cake

Preheat the oven to 180ºC/160°C fan/gas 4. Grease a 23cm solid-bottomed round cake tin with baking spread and line the base with a disc of baking paper.

Thinly slice 2 of the oranges into discs, around 3mm thick. Take the third orange and finely grate the zest, squeeze the juice and set aside.

Tip 100g of the caster sugar and 2 tbsp water into a small saucepan and set the pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook without stirring until the sugar has become a deep amber-coloured caramel. Add 50g baking spread and swirl the pan to incorporate evenly. Immediately pour the caramel into the cake tin to evenly cover the base. Leave to cool for 2–3 mins and arrange the orange slices on top of the caramel.

Using a free-standing mixer, hand-held blender or wooden spoon, cream the remaining 175g baking spread and 125g caster sugar until light and fluffy. Gradually stir in the beaten eggs, mixing well between each addition and scraping down the sides of the bowl with a spatula from time to time. Sieve the flour, polenta, baking powder, spices and a pinch of salt into the bowl. Add the milk, reserved orange zest and juice and mix again until smooth and thoroughly combined.

Carefully spoon the cake mixture over the orange slices and spread level using the back of a spoon. Bake on the middle shelf for about 50 mins to 1 hr or until a skewer inserted into the middle of the cake comes out clean. After 45 mins, if the cake is browning too quickly, loosely cover with baking paper and continue to cook until the cake is ready. Allow the cake to cool in the tin for 5 mins before turning out onto a serving dish.

Warm the marmalade, until runny, either in the microwave or in a small pan over a low heat, then brush over the top of the cake. Leave to cool to room temperature before serving.