RECIPE

Ingredients

3oz of butter, softened

3oz soft margarine

6oz caster sugar

Grated zest of one unwaxed lemon

Grated zest of one unwaxed orange

4tsp of orange marmalade

2 eggs, beaten

8oz self-raising flour

1tsp poppy seeds

3tsp fresh orange juice

For the decoration

Peel of half an orange

2tsp granulated sugar

3 fluid oz water

Juice of half a lemon

8oz icing sugar, sifted

Petite orange jelly slices (optional)

Method

1. Preheat the oven to 180*C/350*F/ gas mark 4.

2. Butter and base line roughly an 11 x 7 inch tin (I like to leave an overhang with a traybake on the two short sides for ease of removal).

3. Place the butter, margarine and sugar into a bowl, along with the fruit zests and poppy seeds.

4. Cream the mixture together with a wooden spoon or electric hand whisk, until light and fluffy.

5. Beat in the marmalade and then slowly beat in the eggs.

6. Fold in the flour and orange juice to make a soft dropping consistency (you may not need all the orange juice).

7. Spoon the batter into the prepared tin, levelling off the surface and making it slightly hollow in the middle.

8. Bake for 30 to 25 minutes, until well-risen, golden brown and just firm to the touch.

9. Remove from the oven and allow the cake to cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely.

10. Pare the peel from the orange, taking care to remove any white pith. Roughly chop into small pieces.

11. Dissolve the sugar in the water in a small pan. Add the orange peel and bring to the boil.

12. Reduce the heat and simmer for five to 10 minutes until the peel is candied. Drain the peel from the syrup.

13. Store in an airtight container in the fridge, and whisk the icing sugar and lemon juice together until you get a smooth paste. Pour over the top of the cooled cake and spread to cover evenly.

14. Pile 12 small heaps of the peel evenly spaced over the top of the cake, along with jelly pieces if using.

15. Leave to set completely before cutting into pieces to serve.