Marrow & Orange Olive Oil Cake

|It's like a carrot cake but with marrow!|marrow|For the cashew cream icing:250 g cashew nuts1 tbsp orange blossom water or orange juice¼ tsp sea salt4 tbsp sugarFor the cake:130 ml extra-virgin olive oil180 g sugarZest and juice of ½ an orange plus extra zest to garnish1 egg350 g wholewheat flour2 tsp baking powder2 tsp bicarbonate of soda1 tsp ground ginger1 tsp sea salt100 g ground almonds350 g marrow grated with the skin on plus extra skin to garnish300 ml oat almond or soya milk2 tsp cider vinegar|Make the cashew icing first. Soak the nuts in plenty of cold water for four to eight hours then drain and blitz in a high-speed blender with the orange blossom water salt and sugar until a very thick double-cream consistency; if need be add a little extra water (or orange juice) to thin or extra cashews to thicken it. Store in the fridge.Now for the cake. Grease and line a 20cm cake tin and set aside. Pre-heat the oven to 200C (180C fan) / 390F / gas 6 oven.In a large bowl whisk the olive oil sugar and the zest from half an orange. In a second smaller bowl beat the egg with the juice of the half-orange then whisk into the oil mix until emulsified.Add the flour baking powder bicarb of soda ground ginger salt ground almonds marrow oat milk and cider vinegar then mix until well combined. Transfer to the prepared cake tin and bake for 45 minutes or until cooked through and a knife inserted in the middle comes out clean.Remove and leave to cool fully in the tin. Once cool turn out and use a palette knife to ice the cake with the cashew cream. Sprinkle a fine grating of both orange zest and marrow skin over the top. Slice and serve.|15.00 minutes|8|The Guardian