Carrot & marmalade cake

Serves 8

150g sunflower oil, plus extra for greasing 4 eggs 375g grated carrot zest of 3 oranges, plus 1 orange for peeling 1 tbsp mixed peel 5 tbsp marmalade 1 tbsp ground cinnamon 1 tsp bicarbonate of soda 150g golden caster sugar 400g plain flour 150g butter 300g icing sugar 100g cream cheese 2 x 20cm sandwich cake tins baking paper Preheat the oven to 170°C/150°C fan/gas mark 3½ and grease and line the sandwich tins with baking paper. In a large bowl, whisk the oil, eggs, carrot, orange zest, mixed peel and 3 tbsp of the marmalade. Fold in the cinnamon, bicarbonate of soda, caster sugar and flour.

Divide the mixture between the prepared tins and bake for 35-40 mins until an inserted metal skewer comes out clean. Allow to cool completely in the tins.

Remove the cakes from the tins and set one on a serving plate. To make the icing, whisk the butter in a large bowl until soft, then gradually add the icing sugar. Whisk for 2-3 mins until soft and fluffy, then whisk in the cream cheese and 1 tbsp of marmalade. Spread the cake with half of the icing, then top with the remaining cake. Spread the remainder of the icing on the top, leaving a 2cm border free of icing around the edge. Leave to chill for 30 mins.

Using a vegetable peeler, peel a thin layer of the remaining orange’s peel. Slice the peel into thin strips and mix into the remaining 1 tbsp of marmalade and 1 tsp of boiling water, in a small pot. Top the cake with the mixture, and serve.

“I got the blues thinking of the future, so I left off and made some marmalade. It’s amazing how it cheers one up to shred orange and scrub the floor”

D H Lawrence