Orange and caraway slices with orange blossom glaze

This cake is basic in a way, but the combination of orange and caraway is slightly unusual and the flavour is amazing. The simple orange glaze on top is all it needs.

200g unsalted butter, softened, plus extra for greasing

160g plain flour

80g spelt flour

1 tsp baking powder

generous pinch of fine sea salt

180g light brown soft sugar

3 large eggs, lightly beaten

finely grated zest and juice of 2 oranges

2 tsp caraway seeds, pounded in a mortar or ground in a spice grinder

For the glaze:

150g icing sugar, sifted

splash of orange blossom water or orange juice

finely grated zest of 1 orange

40ml milk

Makes: 12 slices | Takes: 45 minutes

Preheat the oven to 180°C/350°F. Butter a 30 x 20 x 5-cm roasting tray and line with baking parchment.

Combine the flours, baking powder and salt together in a bowl.

Beat the butter and sugar together with electric beaters or an electric mixer until fluffy. Gradually beat in the eggs, then the orange zest and caraway seeds.

Stir the butter mixture into the flour mixture, alternating with the orange juice, to make a thickish batter. Scrape into the prepared roasting tray, making it as level as you can, and smooth the top with a spatula. Bake for 20 minutes, or until firm to the touch. Leave in the tray for 5 minutes, then turn out on a wire rack to cool.

Meanwhile, combine all the glaze ingredients in a small bowl. When the cake is completely cold, spread the glaze over the top, leave to set and cut into 12 portions.