Serves 8

200ml Borderfields Cold Pressed Rapeseed Oil
1 orange
200g plain flour
1 tsp. baking powder
1 tbsp. ground ginger
4 large eggs
110g brown sugar
1 tbsp. treacle
100g sultanas

For the filling
150ml crème fraiche
Icing sugar
1 orange, zested



  1. Start by placing the orange in a pan of water and bring to boil. Once boiled leave to simmer for 30-40 minutes then drain and cool.
  2. Preheat the oven to 180°C. Quarter orange scooping the flesh into a bowl and roughly chop the peel. Combine the flesh and peel to make a roughly-textured mixture.
  3. In a separate bowl whisk the eggs and sugar until light and fluffy then stir in the treacle and orange mixture, being careful not to beat the air out of the eggs.
  4. Once combined, add in Borderfields and sieve in the flour, ginger and baking powder. The stir in the sultanas.
  5. Pour into the cake batter into 2 lined baking tins (20cm) or silicon moulds and bake for 20-25 minutes or until the cake has risen and the cake springs back when gently pushed. Leave to cool on a wire rack.
  6. Combine the orange zest, crème fraiche, icing sugar and cream together until smooth.
  7. Spread the filing onto one of the cakes and place the other on top. Cut into 8 to serve.