INGREDIENTS:

190g caster sugar

180g unsalted butter, softened

Dash of vanilla extract

Zest of 1 medium orange, plus the juice of half

Thumb-sized piece of ginger

3 medium eggs

180g self-raising flour

60g fine semolina

50g marmalade, preferably thick cut

For the icing

150g icing sugar, sifted if there are big lumps

2 tbs marmalade

2 tbs boiling water, from the kettle

Pre-heat the oven to 180 / 160 fan. Grease and line the Falcon Cake Tin, or other 9-inch cake tin, making sure the greaseproof paper comes well up the sides of the tin.

Add the sugar, butter, vanilla and orange zest to a bowl. Grate the ginger into the bowl, no need to peel it. Cream everything together until light and fluffy. Mix in the eggs one at a time. Mix in the flour, semolina, marmalade and orange juice. Spread the batter into the tin. Bake for 25 minutes, turn the tin in the oven, then bake for a further 7-10 minutes, checking for usual doneness.

Mix all the ingredients for the icing together and pour over the cake while it's still warm. Allow to cool slightly, then serve.

I find this cake is at its best the day (and days) after baking.