Orange and poppyseed bundt cake; Chicken and orange pate

A squeeze of orange adds zest to any dish. In desserts, don’t be afraid to chuck the whole orange in – its juiciness lends a moistness to cakes such as this week’s bundt.

Orange and poppyseed bundt cake. Styling: David Morgan. Picture: Guy Bailey

Oranges are one of those wondrous fruits that give sweetness and bitterness in equal measure, making them fantastic in both desserts and some savoury dishes. Poultry pairs particularly well with orange, whether in the classic duck à l’orange or for cutting a rich pâté. In desserts, don’t be afraid to chuck the whole orange in – its juiciness lends a moistness to cakes such as this week’s bundt.

Chicken & orange pâté

Add a quarter of the butter to a heavy-bottomed pan and sauté the sage, onion and garlic until soft and jammy, then transfer to a bowl and set aside.

Place livers in the pan and sauté for 3-5 minutes until browned on the outside but still pale pink in the centre. Add onion and garlic back in, then splash in the spirit, cooking off the alcohol on high for a minute or so until your eyes stop stinging (maybe even give it a flambé if you’re game).

Alice Zaslavsky’s Chicken & orange pâté. Picture: Guy Bailey

In a separate little pot or pan, melt the rest of the butter on low heat until the milk solids separate from the butterfat and sink to the bottom.

Transfer the liver mix into a blender along with the orange zest and juice, nutmeg, salt, pepper and half of the clarified butter. Blitz until super smooth. Press through a fine sieve with a firm spatula to make the pâté even silkier (if desired), then pour into clean glass jars, topping with melted clarified butter and a well-sealing lid. Leave to set in the fridge for at least 4 hours for the flavours to develop, or overnight if possible. Serve with brioche toasts, frissee lettuce (or other leaves) and cornichons on the side. Makes 2 x 250ml jars

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Orange & poppyseed bundt cake

Heat oven to 175C (155C fan). Grease a 10-cup bundt tin with butter. Pop in the freezer (or fridge) while you prep the batter. Pour the milk into a small bowl, add poppy seeds and set aside to infuse.

To make the cake, place the orange (skin and all) in a food processor with the oil, sugar, yoghurt, marmalade, eggs and salt flakes and blitz for 3 minutes until super smooth. Pour into a mixing bowl and then sift over the flour, almond meal, baking powder and milk and poppy seed mixture. Whisk until just combined.

Pour mix into the prepared Bundt tin and place in the oven to bake for 50 minutes or until golden and springy. Leave to cool for 10 minutes, then turn out onto a rack.

Warm the marmalade with a tablespoon of just-boiled water, brush over the cake to glaze and leave to cool. Serves 6-8

Top tips

• You’ll find good-quality chicken livers at most local butchers. Look for free-range labelling, ideally organic. To clean the livers, slice off any sinew or greenish bits with a sharp knife and discard. Give the livers a good rinse, then pat dry diligently before sautéing.
• If you’re not game to make your own paté yet, dip a toe in with a little orange marmalade schmear and some store-bought pate on your next charcuterie board.
• To make the cake gluten-free, use self-raising gluten-free flour instead If your marmalade is on the sweet side, feel free to cut the sugar back to ¾ of a cup.