Ingredients
Method
1.Preheat oven to 150°C. Grease and line a 24cm round loose-bottomed cake tin. Alternatively, line a baking tray with baking paper and dust with cocoa.
2.Bake at 150°C for 10 minutes, then lower the temperature to 100°C and cook for 1 hour.
3.Allow to cool completely. If necessary, remove the baking paper by placing a dinner plate over the top and flipping it over.
4.Carefully peel off the paper, then invert again onto your serving board or plate. Dust with cocoa.
5.Slice the cake and serve with whipped cream and the segments of fresh orange.