Ching-he Huang's Orange and Green Tea Loaf Cake

Pour about 700ml water into a pan and bring to the boil. Lower the orange into the pan and cook on a medium heat, gently boiling, for 1 hour, topping up the water if necessary to keep the fruit submerged.

Once the orange is cooked, leave to cool, then slice into quarters and remove any pips. Transfer to a food processor and blend well. To make the cake, butter and flour a loaf tin measuring 19cm x 9cm and about 9.5cm deep (or equivalent, about 1.2 litre capacity). Preheat the oven to 180C/160C fan/gas 4.

Beat the eggs in a bowl, then stir in the orange pulp with all the remaining ingredients (or alternatively mix in the food processor). Pour into the loaf tin and cook for 50 minutes to 1 hour until the cake is golden and has risen, and a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin for about 15 minutes. When the cake has cooled, carefully remove it from the tin and cut into thick slices. Serve with clotted cream, as in the picture, or try it with frozen lime yoghurt – delicious!