Zesty Orange and Poppy Seed Cake

You will also need a 23cm round, loose-bottomed spring form tin, lightly greased and the sides and base lined with greaseproof paper.

Place the 2 oranges in a pan of cold water, bring to the boil then simmer for 30 minutes or until tender when poked with a fine skewer. Transfer to a bowl of cold water to stop the cooking process and leave for 5 minutes. Cut into chunks and discard any pips.

Blitz the oranges in a food processor to make a smooth pulp.

Preheat the oven to 180°C, Fan 160°C, 350°F, Gas 4.

In a free-standing mixer beat the eggs and Tate & Lyle® Fairtrade Light Soft Brown Sugar until light and thickened for 4-5 minutes. Gently fold in one-third of the almonds then add the rest followed by the baking powder, poppy seeds and orange pulp.

Pour the mixture into the cake tin, smooth over the top and bake on the middle shelf on the oven for 45-50 minutes until golden and a fine skewer poked in the middle comes out clean. Remove, leave in the tin to cool for 10 minutes then turn out onto a wire rack to cool completely. Discard the greaseproof.

Thinly slice the satsumas or tangerines into about 8 or 9, discarding the ends, and add to a saucepan with the orange juice and the Lyle’s Golden Syrup®.

Bring to the boil then simmer for 12-15 minutes or until the skin is tender and the syrup has reduced down and thickened a little. Carefully tip into a bowl to cool. Prick the cake all over with a fine skewer and then spoon over the syrup.

Arrange the sliced satsumas or tangerines overlapping on top, lift onto a plate, drizzle with some extra Lyle’s Golden Syrup® and serve.