Orange and ginger cake

Yields10 Servings
 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

Preheat the oven to 180C/Gas4; grease and line a 20cm round springform cake tin


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


Meanwhile whisk the icing sugar with the marmalade, the zest of 2 oranges and the juice; set aside to dissolve


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

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