This is a deliciously moist citrusy cake. Scatter with some yellow rose petals for a pretty touch.

Serves 6

Ingredients

100g butter, plus extra for greasing tin

2 eggs

1 orange

100g caster sugar

100g icing sugar, sifted

100g plain flour

1 tsp baking powder

For the icing

100g icing sugar

Preheat the oven to 180ºC. Line a 20cm spring-form
cake tin with a round of greaseproof paper and grease the base and the sides with a little soft butter.

Melt the butter gently and set aside. Finely grate the zest from the orange and squeeze the juice – keep separate; you will need the juice for the icing. Using an electric beater, whisk together the eggs, grated orange zest and caster and icing sugars for a few minutes until light and slightly fluffy.

Stir in the melted butter and sift in the flour and baking powder. Fold it all together gently. Pour the cake mixture into the prepared tin and bake in the oven for 40-45 minutes until golden and set in the centre; a skewer should come out clean when inserted into the centre.

Place the tin on a wire rack and allow to sit for about 10 minutes before you remove the cake carefully from the tin. Allow to cool while you make the icing.

Sift the icing sugar into a bowl and add a tablespoon or two of the orange juice, just enough to bring it together to make a soft but not runny icing.

When the cake is cool put it on a plate or cake stand and spread the icing over the top. You may find it easier to dip a spoon or table knife in boiling water to spread the icing more easily. Scatter with petals, if using, and serve.