An easy rich, zesty cake perfect for tea time, or, for anytime. It's delicious.

Cooks, The Carlton School of Food, which opened in 2014, is more than just a cookery school; it's a place to discover food. Here chef, Richard Allen shares a favourite recipe.


For the cake

600 ml double cream
3 large eggs
1 tsp vanilla extract
275g brown sugar
300g self-raising flour, sieved
2 tbsp thick-cut marmalade

For the topping

1kg cream cheese (for a lighter version use light cheese or Quark)
200ml double cream
200g icing sugar
2 tbsp thick cut marmalade.

You will need: 1x 22cm springform cake tin


1. Preheat the oven to 160° C/ 320° F/gas 3

2. Using a hand or electric whisk, beat the double cream to form soft peaks. Do not over beat, the cream should still be soft.

3. In another bowl, beat the eggs and vanilla extract then continue beating and slowly add the brown sugar a little at a time until all used up.

4. Gently fold in 1/3 of the cream, once in, gently fold in the flour then the marmalade. Finally, fold in the remaining cream. Do not over mix or you will flatten the mixture.

5. Pour the cake batter into a lightly greased 22com springform cake tin and bake in the preheated oven for 50 minutes or until risen and golden brown.

6. Once the cake is cooked, remove from the oven, leave to cool on a wire rack for ten minutes then horizontally slice the cake in two. Leave to go completely cold.

7. Meanwhile, beat the cream cheese with the marmalade until soft. Add the cream and the icing sugar and continue to beat until well combined.

8. Spread the cut side of one cake half with half the cream cheese filling. Place the second cake on top, cut side down. Spread the remaining filling on top and serve.