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This zesty orange cake is perfect for Easter afternoon tea. Preheat the oven to 180°C (160°C fan) and grease an eight-inch cake tin. In a large bowl, beat 200g unsalted butter and 200g caster sugar until fluffy. Add three eggs, one at a time, and fold in 200g self-raising flour. Stir in the zest of two oranges, 2 tbsp orange juice and 1 tsp vanilla extract, then pour the batter into the tin and bake for 40-45 minutes. Meanwhile, dissolve 100g icing sugar into the juice of two oranges in a saucepan, stirring until smooth, to make a drizzle you can spoon over the warm cake. To finish, pour the orange sugar glaze over the cake once it has cooled. Add zing to your spring
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