Ingredients

• 50 ml soya milk
• zest and juice of 1 orange
• 75 g Flora Freedom
• 125 g golden caster sugar
• 125 g self-raising flour
• 1/2 level teaspoon baking powder
• 1/2 teaspoon ground ginger
• 2 pieces stem ginger in syrup, drained and finely chopped
• 225 g icing sugar
• sliced stem ginger in syrup, optional, to decorate

Preparation

• Preheat oven to 180° C, 160° C fan, Gas mark 4.
• Place soya milk and 1 tablespoon of the orange juice in a mixing bowl and set aside for 5 minutes. Sieve the flour, add the orange zest with the other cake ingredients and mix until well blended, light and fluffy, adding 1 tablespoon of the orange juice if needed. Divide the mixture between a cupcake tray lined with 12 paper cases and bake in preheated oven for 15-20 minutes until well risen and golden.
• Transfer to a wire rack to cool.
• Meanwhile to make the icing, beat together the Flora Freedom, icing sugar and 1-2 tablespoons of orange juice until well mixed.
• Spoon into a piping bag with a large star nozzle and when the cakes have completely cooled, decorate with swirls of orange icing and slices of ginger.