Now this is something a bit different from the legendary Dorie Greenspan. The unusual savoury sweetness adds that je ne sais quoi.

1 3/4 c flour

1 3/4 tsp baking powder

1/4 tsp baking soda

3/4 c sugar

1/4 tsp sea salt

zest of orange, finely grated

113 g butter or non-dairy spread, softened

1/4 c miso

1/4 c maple syrup

2 eggs

1 1/2 tsp vanilla extract

1/3 c buttermilk (I used watered down yoghurt)

1/4 c apricot jam or marmalade

1 Tbsp water

Preheat oven to 180C. Line a loaf tin with baking paper.

In a medium bowl whisk together the flour, baking powder and baking soda.

In a large bowl mix together the sugar, salt and zest with your fingers to infuse the sugar with the lovely citrusy smell. Add the butter, miso and maple and beat until smooth. Beat in the eggs one at a time, then the vanilla.

Add all the dry ingredients at once and mix slowly until incorporated. Pour in the buttermilk and blend well.

Transfer batter into your tin, spread to the edges and even out.

Bake for around 40 minutes until cooked through and the cake has pulled away from the edges of the pan.

Set the pan on a wire rack and let cool for 5 minutes. Turn out and place right side up on the wire rack.

Mix the jam and water together and warm slightly in the microwave or stove top. Brush glaze all over the cake and leave to cool to room temperature before slicing.

Keeps for 4 days in an airtight container at room temperature. You can toast slices if the cake becomes too dry.