- 100g/3½oz butter, chopped, plus extra for greasing
- 100g/3½oz caster sugar
- 3 free-range eggs
- 100g/3½oz self-raising flour
- 1 tsp baking powder
- 1 orange, peeled and sliced
- 3 tbsp maple syrup
- 1 orange, sliced
- icing sugar
- 2 tbsp maple syrup
- mint leaves
- Preheat the oven to 180C/350F/Gas 4.
- For the tray pudding, place the butter and sugar into a food processor and blend until the mixture resembles breadcrumbs.
- Crack in the eggs one at a time and blend well between each addition.
- Fold in the flour and baking powder.
- Butter and flour a 15x35cm/6×14 inch non-stick baking tray. Shake out the excess flour.
- Place the orange slices into the base of the tray and drizzle with maple syrup. Pour in the sponge mix and smooth flat with a palette knife.
- Place in the oven and bake for ten minutes, or until the top is golden-brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool.
- To serve, turn out onto a serving plate, cut into slices and garnish with mint leaves, sliced oranges and drizzle with the maple syrup. Dust with icing sugar and serve.