175g dairy free spread
175g caster sugar
3 eggs, beaten
90g refined spelt flour
85g rice flour
3 tspn baking powder
Finely grated zest of 1 orange

For the icing:
2 tspn freshly squeezed orange juice
75g diary free spread
250g Royal icing sugar, sifted (regular icing sugar can be used)

Preheat the oven to 180C/350F/Gas4. Grease and line a 7 inch (18cm) round tin.

Beat the dairy free spread and sugar together until light and fluffy. Add the eggs a little at a time, beating well. Sieve together the flours and baking powder. Fold in half the flour, then the remainder. Fold in the grated orange rind. Spoon into the cake tin and bake for 30-40 minutes until well risen and springs back when lightly pressed. Leave to cool for 5 minutes, then remove to wire rack to cool completely.

To make the icing beat the dairy free spread until light and fluffy. Gradually stir in the icing sugar and orange juice. Beat well until light and smooth. Cut out a hole in the centre of the cake. Smooth the icing over the cake and put to one side to set. Decorate the centre with some fresh flowers or the remaining orange half.