Blush orange & ginger cake

Preheat the oven to 160ºC, gas mark 3. Top, tail and halve 1 orange and finely slice into half-moons. Put in a small pan with 100g caster sugar and 100ml water. Bring to the boil, then simmer for 10 minutes or until the pith becomes translucent. Meanwhile, line a baking tray with baking parchment. Carefully transfer the slices to the tray, then bake for 25-30 minutes, watching them to ensure they don’t go too dark. Remove from the oven, set aside and leave to firm up for at least 2 hours.

Preheat the oven to 200ºC, gas mark 6. Grease and line a 20cm springform cake tin. In a mixing bowl, rub together the flour, butter and remaining 140g sugar, until it resembles crumbs. Add the zest and juice of 3 oranges, plus the ground and fresh ginger. Mix until combined, then fold in the eggs, baking powder, milk and a pinch of salt. Pour into the tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool for 30 minutes, then transfer to a wire rack to cool completely. Freeze it or store in an airtight container for up to 3 days.

To ice the cake, use a balloon whisk to combine the cream with icing sugar and the zest and juice of 1 orange, until smooth. Use a spatula to smooth over the cake and finish with the candied oranges.