Rodda’s Cornish clotted cream one pot orange cake by Juliet Sear

Method

1. Preheat the oven to 160°C fan 
2. Spoon the Rodda’s clotted cream out of the pot into a large bowl. 
3. Fill the pot with the sugar to where the clotted cream level was (just below the ridge, this will be around 200-210g) and pop this in the bowl with the clotted cream. Beat with a wooden spoon until creamy and smooth. 
4. Whisk in the eggs, one at a time until incorporated. 
5. Place the flour in the Rodda’s pot, tap the pot on the surface to settle so you can get it completely full with flour, banging the pot on the surface allows you to get rid of the air and get the right amount of flour you need for the cake (approx. 200-210g). Put the flour in a sieve with 1 tsp baking powder and ¼ tsp sea salt, sift into the bowl. 
6.  Add the orange zest and fold through until you have a smooth batter.  
7.  Bake in the preheated oven for 35-40 mins until the cake is risen, golden and shrinking away from the edge a little and a skewer or cocktail stick inserted into the centre comes out clean and free of mixture. 
8.  Leave to cool in the tin (8′ round) for 10 mins then turn out onto a wire rack and remove the paper.  
9.  Once cool, make up the icing by mixing in the orange juice, stirring to remove any lumps. You might not need all the juice just squeeze in 1 tbsp at a time as you don’t want it to go too runny. Decorate with some lovely edible flowers and serve with a spoonful of wonderful Rodda’s Cornish clotted cream.