Tarty Orange cake

This is a delicious tangy moist cake and is a sneaky part of a Mary Berry recipe. Its one of those cakes that make you go mmmmm after the first bite…..enjoy  🙂

Recipe:

For the sponge:

• 225g butter
• 100g caster sugar
• 225g SR flour
• 1 tsp baking powder
• 100g light brown sugar
• 4 eggs
• grated zest of 2 oranges

For the frosting:

• 25g caster sugar
• juice from 2 oranges

For the filling/topping:

• 75g softened butter
• 150g icing sugar
• 150ml double cream
• 1 tsp natural orange colouring
• 1 tsp natural orange flavouring

Method:

Preheat the oven to 180°/FAN 160°/GAS 4 and lightly grease 2 regular cake tins, I always use my faithful flexi ones:)

Cream the butter & sugar for the sponge until light & fluffy then add all the other sponge ingredients into the centre and give it a quick blitz.

Divide the batter equally between the cake tins and place in the oven for 20-25 minutes until the sponge is nicely risen and is coming away from the side of the tins slightly.

You can prepare the creamy filling/topping while waiting for the cakes to cool and then pop it in the fridge until later.

Cream the softened butter and icing sugar together and add the flavouring and colouring and blitz again. Add the fresh cream a big splash at a time and whip up. If you put it all in at once it may curdle. When nice & orangey & creamy put it in a bowl and place in the fridge until the sponge is completely cold.

Place the orange juice & sugar in a pan on a low heat until the sugar is dissolved then turn up the heat and boil off half of the liquid. Spoon this equally over the top of the two sponges.

When completely cold divide the creamy filling between both sponges and cover each one then just pop one sponge on top of the other. You can grate a little orange zest over the top.

Now make a cuppa, take a seat, cut a slice of cake and get ready to go mmmmm 🙂