Author: admin

3 tbsp good-quality thick marmalade
150g natural yogurt
3 eggs
175g golden caster sugar
200g self-raising flour
1/2 tsp baking powder
175g butter , softened
zest 1 orange
2 tsp poppy seed

For the sticky topping
juice 1/2 orange
5 tbsp marmalade

Heat oven to 160C/fan 140C. Butter a deep, medium-sized loaf tin (about 20 x 10cm, measured from the top), then line the base with a rectangle of non-stick baking paper.

Put the marmalade into a small pan, heat gently until melted (or use a microwaveproof jug or bowl, then cook on High for 30 secs). Beat in the yogurt, then let cool for a few mins.

Put the remaining cake ingredients into a large bowl and beat with an electric hand whisk until smooth. Quickly beat in the yogurt and marmalade mix, then pour into the prepared tin. It will be quite runny.

Leave the mix mounded in the middle of the tin rather than levelling the top, to help it rise and crack in the middle.

Bake for 1 hr-1 hr 10 mins until golden and well-risen; a skewer should come out clean. Take a look at the cake after 45 mins; if it has taken on a lot of colour, loosely cover with baking paper.

Meanwhile, heat the orange juice and marmalade in a small pan over a gentle heat until the marmalade melts (or use the microwave as before). Set aside to cool, stirring now and again, until you have a thick, but still runny, glaze. When the cake is ready, cool in the tin for 10 mins, then turn onto a rack.

Spoon the topping over the cake while it’s just warm. The cake is best served the day it’s made, but will keep for up to 3 days tightly wrapped in an airtight container. Will freeze for up to 1 month, un-glazed.

1 medium yellow onion
500g green cabbage (about 1/2 medium head)
2 medium carrots
500g lean ground beef
1 1/2 tsp paprika
1 tsp kosher salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1L beef broth
1 can diced tomatoes
1 can tomato sauce
2 tbsp packed light brown sugar
1 tbsp soy sauce
1 tbsp white wine vinegar
1/2 cup uncooked long-grain white rice
Olive lil

Dice 1 medium yellow onion and place both in a bowl. Core and chop green cabbage into 1-inch pieces, peel and dice 2 medium carrots, and place both in second bowl.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, lean ground beef, and paprika. Season with kosher salt and black pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the beef is cooked through and the onion is softened, about 10 minutes.

Add beef broth and scrape up the browned bits from the bottom of the pan with the wooden spoon. Add diced tomatoes, tomato sauce, soy sauce, brown sugar and vinegar. Stir to combine and bring to a boil over high heat.

Add the cabbage, carrots and white rice. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice and cabbage are tender, about 30 minutes.

Taste and season the soup with more salt and pepper as needed.