Orange & ginger spiced Christmas cake

• 300g softened butter or spread, plus extra for the tins ↔ Replace
• 1½ oranges zested ↔ Replace
• 90g glacé ginger or finely chopped stem ginger ↔ Replace
• 1½ tsp ground ginger ↔ Replace
• 275g caster sugar ↔ Replace
• 6 medium eggs ↔ Replace
• 330g self-raising flour ↔ Replace
• 1 tsp baking powder ↔ Replace
• 90g full-fat Greek yogurt or soured cream ↔ Replace
• 1 egg white ↔ Replace
• 4 bushy rosemary sprigs ↔ Replace
• 50g caster sugar ↔ Replace
• 350g white chocolate ↔ Replace
• 500g unsalted butter softened ↔ Replace
• 750g icing sugar sifted ↔ Replace
• 1-2 tbsp milk ↔ Replace
• ½ orange zested ↔ Replace
• 2 tsp ground ginger ↔ Replace
• dried orange slices (see tip) ↔ Replace
• a variety of gold sprinkles ↔ Replace
• freeze-dried raspberries ↔ Replace
• edible gold lustre dust spray ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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