Difficulty: Intermediate (2/5)
Preheat the oven to 180°C (gas mark 6). Butter a cake pan, dust with the extra 20 g flour, and tap to coat evenly before knocking out the excess.
Finely grate the zest from one orange, then squeeze the juice. For the second orange, cut thin zest strips, peel it à vif, and remove the segments without the membranes. Blanch the zest strips in boiling water for 5 minutes, then drain.
Cream the softened butter with the sugar until light and fluffy. Gradually incorporate the eggs one by one, followed by the orange juice, grated zest, 2 tablespoons of rum, and cream. Beat vigorously until the mixture is smooth and homogeneous.
Sift the 200 g flour with the baking powder over the batter. Gently fold in with a spatula, then add the chopped candied orange peel.
Pour the batter into the prepared pan and bake for 45 minutes. Let cool in the pan for 15 minutes before unmolding onto a wire rack to cool completely.
Warm the orange marmalade with the remaining tablespoon of rum to liquefy it, then brush over the cooled cake. Decorate with the blanched zest strips and orange segments, and brush with more marmalade for a glossy finish.
