There’s a lot to like about this recipe. Not only is it a mix-it-all-in-one-bowl wonder, but it also makes great use of any easy peelers or lonely looking oranges that you might have kicking about.
- 175g unsalted butter, softened
- 175g caster sugar
- 175g self-raising flour
- 3 eggs, beaten
- Grated zest of one orange or a couple of easy peelers/tangerines
- 1 teaspoon baking powder
- A couple of drops of vanilla essence
FOR THE ICING
- 75g unsalted butter
- 250g icing sugar
- Zest of one orange or two easy peelers
- 2 tablespoons orange juice
1. Pre-heat the oven to 180c/350f/gas 4. Line two 20cm cake tins
2. Put all the cake ingredients into a large bowl and mix together with an electric whisk or food mixer until it’s a smooth, thick mixture.
3. Pour the mixture evenly between the tins, then bake for between 20 and 30 minutes depending on the strength of your oven. It’s ready when it’s risen and golden.
4. Leave to cool in the tins for a few minutes, then let them cool completely on a wire rack.
5. Make the buttercream by whisking all the icing ingredients together until smooth.
6. Spread half of the icing on the flat sides of one of the cakes, and the other half on the top of the other cake.
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