James Martin showcased his semolina and orange cake with caramel sauce on Saturday Kitchen.

James says: “If you want a smart, but easy, make-ahead dessert this is a winner. And it’s just as beautiful when served simply in slices with a hot drink.”

The ingredients are:

For the semolina cake: 300g semolina, 175g soft brown sugar, 175g plain flour, 40g ground almonds, 1½ tsp baking powder,1 orange, zest only, 75g butter, melted and cooled slightly, plus extra for greasing, 225ml milk and 16 blanched almonds.

For the caramel sauce: 110g dark soft brown sugar, 110g butter, ½ tsp sea salt and 175ml double cream.

To serve: 200g crème fraîche and 4 sprigs fresh mint.