Directions

1. Preheat the oven to 180°C/160°fan/Gas 4 and grease two 20cm (8in) diameter sandwich tins

2. Cream the butter and sugar together until pale and fluffy and then gradually beat in the eggs
3. Sift the flour and baking powder into the mixture and fold in with the orange zest and half the juice
4. Divide the cake mixture between the prepared tins and bake for 25-30 minutes until firm to touch
5. Cool on a wire rack
6. Spread one cake with marmalade and then spoon over the cream
7. Top with the other cake
8. Make the icing by beating the remaining orange juice, a little at a time, into the icing sugar to give a thick spreadable icing
9. Spread over the cake and decorate with sugar flowers.