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Orange Cake
Emily Davenport
12 servings
50 minutes
434
British
Baking
This cake is moist, delicious and perfect for cutting up and sharing. A zesty and zingy Orange Cake from the Dairy Diary.
For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Butter 225g (8oz), softened
- Caster sugar 175g (6oz)
- Eggs 3, beaten
- Self-raising flour 275g (10oz)
- Baking powder 1 tsp
- Oranges , 1 large, finely grated zest and juice
- Marmalade 3 tbsp
- Clotted cream 110g (4oz)
- Icing sugar 200g (7oz)
- Sugar flowers to decorate
Directions
Preheat the oven to 180°C/160°fan/Gas 4 and grease two 20cm (8in) diameter sandwich tins
- Cream the butter and sugar together until pale and fluffy and then gradually beat in the eggs
- Sift the flour and baking powder into the mixture and fold in with the orange zest and half the juice
- Divide the cake mixture between the prepared tins and bake for 25-30 minutes until firm to touch
- Cool on a wire rack
- Spread one cake with marmalade and then spoon over the cream
- Top with the other cake
- Make the icing by beating the remaining orange juice, a little at a time, into the icing sugar to give a thick spreadable icing
- Spread over the cake and decorate with sugar flowers.