Orange Drizzle Cake

3/4 cup margarine or softened butter

3/4 cup caster sugar

3 large eggs

3/4 cup flour, sifted

1tsp baking powder

grated rind of one orange

2 tablespoons orange juice

pinch of salt

For the drizzle topping

1/3 cup granulated sugar

2 tablespoons of orange juice

Heat the oven to 350 degrees.

Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.

Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.

When cooked and cooled, prick the top with a skewer. Combine the granulated sugar and orange juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot cake. The juice will sink in.

This recipe won't rise as much as the traditional lemon drizzle - but it soaks in more of the orange topping and is absolutely moist and delicious