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Coconut and orange cake

This is a lovely, not-too-sweet, cake that has a delicate flavour from the coconut and orange. It pairs well with the creamy, slight sourness of crème fraîche. I like to use a paper doily as a stencil for decorating this cake. It’s quick and easy, and very pretty indeed.

Serves 8

100ml (3½fl oz) sunflower oil, plus extra for greasing

zest and juice of 1 orange

75g (2½oz) orange marmalade

2 eggs, lightly beaten

1 tsp vanilla extract

50g (1¾oz) caster sugar

50g (1¾oz) desiccated coconut

75g (2½oz) plain flour

1 tsp baking powder

salt

100g (3½oz) semolina

icing sugar (optional), to decorate

20cm (8in) round springform cake tin; doily (optional)

1. Preheat the oven to 180°C (350°F) Gas mark 4. Grease the side of the tin, and line the base with baking parchment. In a bowl mix together the oil, orange zest and juice, marmalade, the eggs and the vanilla extract.