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1
Preheat the oven to 160C/140C Fan/Gas 3.
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2
Grease a 23cm loose-based cake tin and line with baking paper.
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3
Sift the flours together.
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4
Beat the butter and sugar together in a bowl until soft and creamy.
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5
Beat in the eggs, one at a time, adding 1tbsp flour with the last two.
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6
Fold in the rest of the flour, plus the orange zest and juice.
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7
Transfer to the tin, level the top and bake for 50 minutes or until the middle springs back when pressed and a skewer inserted in the middle comes out clean.
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8
Cool on a wire rack.
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9
Melt the jam in a pan, then push through a sieve to remove lumps.
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10
Put a plate upside down on top of the cake, then flip it over.
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11
Brush the top and sides with jam.
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12
Add red and yellow colouring to the icing to make orange, kneading it together until you have an even colour.
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13
Roll out on a surface dusted with icing sugar to make a 29cm round.
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14
Using the rolling pin to support it, carefully lift the icing and drape it over the cake.
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15
Dust your hands with icing sugar and smooth the icing in place, massaging the sides with dusted hands.
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16
Draw a web on top with piping icing and place a scary spider in the web.
