This is one of my favourite cakes, I hope it was loved! It looks great.

I like to add bay leaves and lots more orange to my version, by boiling oranges for an hour or so and then thinly slicing and layering them in a pattern around the bottom of the cake pan with some sugar. Then concentrating the orange water and using it with oat cream/soy yoghurt as the liquid in the cake and topping the batter with a five or so fresh bay leaves before it goes into the oven to cook.

The smell is incredible while the cake cooks, the bay adds a really sophisticated hint of floral musk that delicately deepens the flavour. And once the cake’s done, remove the bay leaves and flip it, so the jammy orange slices decorate the top.