Orange and ginger cake
200 g soft butter, diced
225 g caster sugar
4 large eggs
150 g self-raising flour
1 tsp baking powder
100 g crystallised ginger
Grated orange zest from 3 oranges
75 g icing sugar
3 tbsp marmalade
100 ml orange juice
1
Preheat the oven to 180C/Gas4; grease and line a 20cm round springform cake tin
2
Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined; fold in the crystallised ginger and the grated zest of 1 orange; spoon into the prepared tin, smooth the top and bake for 1 hour
3
Meanwhile whisk the icing sugar with the marmalade, the zest of 2 oranges and the juice; set aside to dissolve
4
As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup; leave to cool in the tin before serving
