Spiced marmalade upside down cake

Instructions

1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm round cake tin with cooking spray. Thinly slice 1 of the oranges, discarding any pips, and line the tin with the slices. Remove the zest from the remaining orange and set aside
2. Sift the flour, spices and baking powder into a bowl. In second larger bowl, whisk together the spread and sugar using an electric whisk until pale and combined.
3. Add the eggs to the spread mixture, one at a time, whisking well after each addition, until combined. Stir in the ginger and orange zest.
4. Fold in the flour mixture, then stir in the milk. Pour the batter into the prepared tin, covering the orange slices. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
5. Allow to cool the tin for 10 minutes, then turn the cake out onto a serving plate. In a small bowl, whisk together the marmalade and 2 tbsp boiling water, then brush the glaze all over the warm cake. Divide the cake into eight slices and serve with the crème fraîche.