FOR THE SYRUP
1 c Sugar
1/2 c Orange juice
2 tb Marmalade

Preheat the oven to 180c. and butter a 24cm. non-pin, springform cake
tin.

Wash the oranges and place the oranges in a saucepan of h2o. Bring to the
boil and simmer gently for 1 hr. When poise, puree in a food processor
until polish.

Cream the butter and sugar until light and fluffy, then add eggs one at a
time, and beating well after each adding. In a separate roll, mix the
flour, ground amygdalae, slivered almonds and baking tonic.

Add half the flour mixture to the creamed butter mixture then add half the
buttermilk, mix good. Repetition, using all the ingredients, then add the
orange puree and vanilla and mix mildly.

Pour the mixture into the prepared cake tin and bake at 180c. for 60
transactions. The cake is cooked when it is golden brown and bounces back when
gently pressed in the core.

Lag, make the syrup. Heat the sugar and juice together stirring all
the time to dissolve the dough. Bring to the boil and cook for 5 proceedings.
Add the marmalade and stir to unfreeze. Spoon or brush the syrup over the
cake while still in the tin. Remove the cake from the tin and serve with
some clotted cream or rum raisin ice pick.