I have loved baking since I was 13, and my family have often been guinea pigs for my recipes. This is a fresh melt in your mouth smooth cake which has an orangey zest which makes for the perfect afternoon cake slice.
Servings 6
Ingredients
For the cake
- 225g self-raising flour
- 225g butter
- 1 tsp baking powder
- 100g golden caster sugar
- 100g brown sugar
- 4 large eggs
- finely grated zest of 2 oranges
For the butter icing
- 150g butter , softened
- 300g icing sugar, sifted
- finely grated zest of 2 oranges
For the glaze
- 25g caster sugar
- juice of 2 oranges
Method
- Heat oven to 180oF (160oC or gas mark 4). You will need 2 round 20cm loose-bottomed sandwich tins, grease and line the bottoms with baking paper. Put all the cake ingredients into a large bowl (keep a little orange zest for decoration) and mix with electric mixer until smooth.
- Divide mixture between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
- Remove the baking paper from the cakes and put one cake upside down on a plate.
- To make the icing, put the butter and icing sugar into a bowl and mix with an electric mixer until light and fluffy. Stir in the orange zest.
- Then make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half. Let it cool slightly and then brush half on the upside-down cake, using a pastry brush.
- Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest.
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