Cook Time: 45 mins
This cake is zesty, creamy and delicious - easy to make and also very easy to eat!
What you'll need
475g unsalted butter
450g self-raising flour
200g caster sugar
200g of light brown sugar
Zest of 4 large oranges
6 large eggs
2 tbsp milk, icing sugar to dust
Juice of 2 ½ large oranges
175g caster sugar
100g unsalted butter
150g full fat cream cheese
zest of 1 orange, a little orange juice
500g icing sugar
- Preheat oven to 170°.
- Grease and line two 8 inch/20cm round cake tins, set aside.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Add orange zest and mix.
- Beat in one egg at a time, followed each time by some flour, and mix together. Repeat to use all the eggs and flour.
- Pour in the milk, give mixture a final stir.
- Divide the batter equally into your prepared cake tins.
- Bake for 35-45 minutes, until golden brown, and a skewer comes out clean. One cake may bake quicker than the other.
- Set cakes aside to cool in their tins on a wire rack for 15 mins.
- In a large saucepan bring the orange juice and sugar to the boil, gently simmer, stirring occasionally.
- Once cool, remove cakes from tins and place on plates. Flip one over to be the base.
- Poke holes all over both cakes (use a skewer or dry spaghetti), then carefully pour the drizzle evenly over each. Set cakes aside to cool completely.
- Beat the butter until light and fluffy.
- Mix in the cream cheese, followed by orange zest.
- Slowly sift in the icing sugar, followed by a little orange juice at a time. Once mixed, your icing should be thick and smooth.
- Spoon or pipe the icing over the base cake.
- Place the other cake on top, gently push down to sandwich together. Some of the icing may ooze out the sides but this is ok!
- Dust the top layer with icing sugar and decorate with a slice of orange (optional).
This cake is best eaten on the day it’s baked but can be stored for up to five days in an airtight container at room temperature.