If you have a BBQ with a lid, why not use the residual heat from your coals and rustle up a delicious cake? I love to bake in my Kamado Joe. My top baking tips are to cook indirect at a slightly lower temperature and cook for a little longer. I also put an upturned baking tin on top of the grill to raise the height of the cake tin. This will help prevent it getting a burnt bottom. Why not give it a try.

I poached orange segments in juice and rum to serve with it, which went down a treat, with a dollop of cream too. This cake is eaten best on the day you make it and while it’s still warm.

Ingredients

175g unsalted butter (room temperature)

175g caster sugar

175g self-raising flour

1½ tsp baking powder

3 eggs

2 tsp ground mixed spice

½ tsp ground cinnamon

Grated rind and juice of 1 large orange

Topping

1 tbsp demerara sugar

½ tsp ground cinnamon

Method

1. Set your BBQ up for indirect cooking at a temp

of about 150°C.

2. You will need a 21cm diameter cake tin. A springform tin is best but you can also use a terracotta dish or similar. Line it with baking parchment.

3. Measure out all the ingredients and place into a mixing bowl. Using an electric mixer, whisk until thoroughly combined and the mixture is light and creamy.

4. the top with the sugar and ground cinnamon. This will give the cake a crunchy top when cooked.

5. Cook for about 45 minutes. The sponge should be springy and just coming away from the edge of the tin. Check with a skewer inserted into the middle. If it comes out clean, it’s done.

6. Remove from the BBQ and leave to cool for a little while before removing it from the tin.

7. Tuck in. It’s nice with ice cream too.