Orange and ginger cake

Preheat the oven to 180C/Gas4; grease and line a 20cm round springform cake tin

Whisk together the butter, caster sugar, eggs, self-raising flour, baking powder and ground almonds until combined; fold in the crystallised ginger and the grated zest of 1 orange; spoon into the prepared tin, smooth the top and bake for 1 hour

Meanwhile whisk the icing sugar with the marmalade, the zest of 2 oranges and the juice; set aside to dissolve

As soon as the cake comes out of the oven, prick all over the top with a skewer and spoon over the marmalade syrup; leave to cool in the tin before serving