Rachel Allen had no shortage of recipe tasters when writing her new book, All Things Sweet. Here's one of those recipes for you to try.

SERVES FOUR

25g butter
250g caster or granulated sugar
2 eggs, separated
25g plain flour
Zest and juice of 1 orange
Juice of ½lemon
150ml milk

Equipment:
1 litre capacity ovenproof dish

METHOD

Preheat the oven to 180C (350F), Gas mark 4.
Place the butter, sugar and egg yolks in a bowl and cream together, using a wooden spoon or the paddle attachment of an electric food mixer, until light and fluffy.
Sift in the flour, then fold into the mixture along with the orange zest, orange and lemon juice, and milk.
In a separate, clean, dry bowl, whisk together the egg whites until they form stiff peaks. Fold the egg whites into the orange mixture.
Pour the mixture into the dish, then place in the oven and bake for about 40 minutes. The top should be set, with a layer of orange curd on the bottom. Remove from the oven and serve with softly whipped cream or ice cream.

All Things Sweet by Rachel Allen is published by HarperCollins, priced £25 (eBook £12.99)