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Orange walnut cake

A very moist cake that's intensely flavoured and a cinch to make. The fresh

ginger helps prevent the orange flavour from flattening and tasting like

cordial, but it stays in the background so the citrus flavour remains strong. I

baked mine in a slightly smaller tin, so it rose grandly and a bit

precariously, with the paper sticking out up the sides to hold the cake in

place while baking.

225g caster sugar

5 oranges

100g unsalted butter

2-3cm piece fresh ginger, peeled and finely grated

75ml double cream

3 medium eggs

325g plain flour

3 tsp baking powder

Chopped walnuts and cinnamon

Line the base and sides of a large, deep, 19cm-long loaf tin with nonstick

baking paper and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Put

the sugar in a saucepan, finely grate the zest from the oranges and leave to

one side, then squeeze 150ml juice from the oranges and pour in with the sugar.

Bring to a boil, remove from the heat and add the butter. Leave for five to 10

minutes, to cool and for the butter to melt, then stir in the zest, ginger and

cream. Beat in the eggs, then stir in the flour and baking powder until smooth.

Spoon a third of the cake mix into the tin, sprinkle with walnuts and cinnamon,

swirl them through, then add another third of the batter and repeat with more

nuts and spice. Spoon on the remaining batter, sprinkle on some walnuts and

cinnamon to make a top crust, and bake for 50 minutes, or until a skewer pulls

out with only a few crumbs stuck to it.