PIECE OF CAKE

Why not indulge friends, family and colleagues with Sophie Conran’s delicious orange drizzle cake for the World’s Biggest Coffee Morning on Friday 28 September? Sophie will be hosting her own personal money-raising get-together for Macmillan Cancer Support on the day. If you want to find a coffee morning near you, or to host your own, visit macmillan.org.uk/coffee.

ORANGE DRIZZLE CAKE SERVES 8-10 FOR THE CAKE

200g very soft butter, plus extra for greasing the tin

200g golden caster sugar

4 eggs

1 tsp vanilla extract

50g polenta

Zest of 2 oranges

1 tsp baking powder

150g self-raising flour

FOR THE DRIZZLE

Juice of 1 large orange 3 tbsp icing sugar

Preheat the oven to 180°C, gas mark 4. Grease a 27cm spring-form cake tin.

In a large bowl, mix the butter and sugar using an electric whisk until pale and creamy.

Whisk in one of the eggs, the vanilla extract, polenta, orange zest and baking powder, followed by another egg and 50g of the flour. Repeat with the remaining eggs and flour.

Dollop the cake batter into the greased tin and spread evenly. Bake on the middle shelf of the oven for 20 minutes.

Remove the cake from the oven but leave it in the tin. While it is still warm, use a skewer to pierce it all over. Whisk the orange juice and icing sugar together and drizzle into the holes. Leave the cake to allow the liquid to absorb.

Remove the cooled cake from the tin. Decorate as desired, and serve with whipped cream.