Difficulty:[usr 2]
Turn on the tea oven. 6 (180°C). Butter a sponge cake mold, add the flour and shake it in all directions to coat it well and knock off the excess.
Finely grate the zest of an orange then squeeze it. Cut a few strips in the zest of the other, peel it raw and lift the quarters without taking the partitions. Immerse the zest strips in boiling water, blanch them for 5 minutes and drain them.
Cream the butter with the sugar. Incorporate the eggs one by one, the orange juice, the grated zest, 2 tablespoons of rum and the cream. Beat vigorously this mixture must be homogeneous.
Sift the flour with the yeast over the dough, incorporate it little by little with a spatula. Also add the chopped orange peel.
Pour into the mould, put in the oven and cook for 45 minutes. Unmold the cake 15 minutes after taking it out of the oven and let it cool on a wire rack.
Warm the orange marmalade with a tablespoon of rum to liquefy it and brush it over the cake. Decorate with the blanched zest and orange wedges, brush again with marmalade.
