First up … Orange drizzle

This cake is moist – moist is good but to dress the cake I would make extra “drizzle” to serve with the Gateau a l'Orange.

Orange Drizzle

200g icing sugar

250ml orange juice – no bits

Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.

Hey presto, that's all there is to it, a syrupy drizzle and you've turned your cake into a supper or dinner party dessert – serve with a spoonful of clotted cream or vanilla ice cream.

Here's the drizzle cooling :

and again with the cake

or, if you'd prefer to give your guests a choice,

serve the drizzle in small jugs

This is so easy and delicious!

I've frozen the syrup too so that's another task completed.

Finally, the extra mile … the ice cream