Serves 4

• 125g butter
• zest of 1 orange
• 125g caster sugar
• 2 eggs
• ½ tsp orange blossom water
• 200g flour
• 1 tsp baking powder
• A pinch of salt
• ½ cup milk

For The Topping

• 1 cup cream, whipped
• 125g raspberries
• icing sugar, for dusting

1 Preheat the oven to 180ºC. Grease a heart-shaped tin or a 20cm round cake tin. In a bowl, beat together the butter, sugar and grated zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange blossom water.
2 Sift together flour, baking powder and salt, add to egg mixture alternatively with milk, pour batter into cake tin and bake for 45 minutes. Allow to cool.
3 To Serve Cover cake with cream, top with raspberries and dust with icing sugar.

Text and image: Fairlady