wholemeal self-raising flour 1 level tsp baking powder 1/2 level tsp ground mixed spice Approximately 1 tbs milk 2 tbs honey, to glaze After pre-heating your oven to 180c (or fan-forced 160c), grease a large (900g) loaf tin and line the base. Finely grate the rind of your orange into a large mixing bowl and set aside the orange to use later. Into the same bowl, place the butter, sugar, carrots, eggs, flour, baking powder and spice and beat until well mixed. Add a tablespoon of milk to give a dropping consistency if it is a little thick. Pour into the prepared tin and bake for 50 minutes to an hour, until just firm to the touch. While the cake bakes, cut all the pith off the orange and halve it before finely slicing into half-moons to adorn the top of the cake. After 50-60 minutes, brush the top of the cake with honey, lay the orange slices over the top and drizzle a little more honey over it. Pop it back in the oven to finish off for about 10 minutes, or until a tester comes out clean. Leave to cool in the tin for a few minutes before turning out onto a cooling rack. ????????????????????????????????????????????? Orange Wholemeal Victoria Loaf Ingredients Cake: 100g softened butter 100g light muscovado (or brown) sugar 2 large eggs 50g wholemeal self-raising flour 50g white self-raising flour 1 whole orange Topping: 25g softened butter 75g sifted icing sugar 1 tablespoon fine cut marmalade OR