125 g (4 oz) sunflower spread, plus extra for greasing
125 g (4 oz) self-raising flour
125 g (4 oz) soft light brown sugar
4 tablespoons marmalade
2 tablespoons orange juice
12 tablespoons Grand Marnier
strips of orange rind, to decorate
crème fraîche, to serve
Grease an 18 cm (7 inch) sandwich cake tin and line the base with baking paper. Place the flour, sugar, sunflower spread and eggs in a food processor and blend until soft and smooth. Spoon into the prepared tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until golden and firm to the touch.
Meanwhile, place the marmalade, orange juice and Grand Marnier in a small saucepan and simmer for a few minutes to make a syrupy sauce.
Break the cake into pieces, then stack a few pieces in 4 shallow bowls and spoon over the marmalade sauce.
Serve with crème fraîche and sprinkled with strips of orange rind to decorate.