serves 4

  • 125 g castor sugar
  • 100 g butter
  • 50 ml sunflower oil
  • pinch of salt
  • 1 egg
  • 250 self-raising flour, sifted
  • 1 medium orange, peeled and pith removed


  • 250 ml water
  • 125 g castor sugar
  • juice of 2 oranges
  • 15 ml orange zest
  • 15 ml good-quality brandy

Preheat the oven to 180°C. Blend the castor sugar and butter untill creamy. Add the oil, salt and egg and mix well. Add the flour. Break the flesh of the orange into tiny pieces over the mixing bowl to catch all the juice, and fold into the dough. Spoon into a greased ovenproof baking dish. Bake for about 30 minutes or until a skewer comes out clean. Meanwhile, make the syrup. Pour the water and sugar into a saucepan and bring to a slow boil, stirring until the sugar has melted. Add the orange juice and zest, and reduce for about 6 minutes or until syrupy. Add the brandy and pour the syrup over the lovely, crusty cake as it comes out of the oven. Serve with crème anglaise or a scoop of vanilla ice cream.