Ingredients

• 4 eggs, separated
• 125 g caster sugar
• 1 orange, zested
• 1 tbsp orange blossom water
• 1 tsp vanilla extract
• 75 g (½ cup) plain flour
• 50 g cornflour
• ¼ tsp fine salt
• Icing sugar, to dust

Glaze

• 2 tbsp unsalted butter
• 100 g orange marmalade
• 1 tbsp Grand Marnier
• 1 pinch sea salt

Cooling time: 15 minutes.

Instructions

1. Pre-heat a fan forced oven to 160˚C. Spray a bundt tin with oil spray.
2. Place the egg yolks, 75 g sugar, orange zest, orange blossom water and vanilla in a bowl and use a handheld whisk to combine until a thick sabayon forms. Sift the flours and salt onto the sabayon, then use a spatula to gently fold together.
3. Place the whites and the remaining sugar in a large bowl and whisk until stiff peaks form. Genty fold the meringue through the flour mixture, then pour into the bundt tin. Bake for 30 minutes or until a skewer inserted into the centre withdraws clean. Stand the cake in the tin for 5 minutes, then turn out onto a wire rack to cool slightly.
4. Meanwhile, for the glaze, place the butter and marmalade in a small saucepan and stir over low heat until the butter has melted and is well combined. Stir in the Grand Marnier and salt, then remove from the heat and set aside to cool.
5. Once the cake has cooled slightly, brush the marmalade glaze over the top, dust with icing sugar and serve warm or at room temperature.