Orange, Elderflower and Passion Fruit Tray Bake

Preheat the oven to gas mark 4.

To make the cake, mix together the margarine and caster sugar until light and fluffy, then beat in the eggs one at a time.

Sieve in the flour and fold until combined.

Fold in the orange zest and juice and then pour the cake mixture into a greased and lined rectangular tin (Approx. 33 x 23cm) and bake for 25minutes or until golden brown.

Whilst baking, mix the elderflower cordial and sugar until the sugar has dissolved and then when the cake has cooked remove from the oven and immediately pour the drizzle over the cake.

Place the cake on a cooling tray until cold and make the mascarpone topping.

To make the mascarpone topping, mix the mascarpone, icing sugar, orange juice and vanilla extract together.

Cut the passion fruit in half and scoop out the inside, adding one of the passion fruit to the mascarpone mix and reserving one for decoration.

Spread the mascarpone topping over the top of the cake and then add the left over fresh passion fruit on top.

Finally, cut the cake into eight equal squares and enjoy!