125 g (4 oz) golden caster sugar, plus 4 tablespoons
125 g (4 oz) self-raising flour
finely grated rind and juice of 1 orange
crystallized orange and lemon slices, to decorate
Line a shallow 18 x 28 cm (7 x 11 inch) baking tin with baking paper.
Place the sunflower spread, 125 g (4 oz) sugar, flour, eggs and orange rind in a mixing bowl and beat with an electric mixer until soft and creamy. Spoon the mixture into the tin and spread the surface level.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until risen and just firm to the touch. Meanwhile, mix together the orange juice and remaining sugar in a bowl. Remove the cake from the oven and drizzle the mixture over the cake.
Cut into 12 fingers or squares and top each with a crystallized orange and lemon slice.