Auntie Florence

Preparation

• 2 round tins size 8 inch (20.5cm) x 12 inch (4cm)

• Preheat the oven to 180C/350F/regulo 4.

• Grease and flour the tins and line the base of each with a round of greaseproof paper.

• Cream the butter and gradually add the castor sugar, beat until soft and light and quite pale in colour, add the orange rind.

• Add the eggs one at a time and beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture).

• Sieve the flour and baking powder and stir in gradually, mix all together lightly and stir in the orange juice.

• Divide the mixture evenly between the 2 tins, hollowing it slightly in the centre.

• Bake for 20-25 minutes or until cooked.

• Turn out onto a wire tray and allow to cool.

• Meanwhile make the filling.

• Cream the butter, add the icing sugar and orange rind, beat in the orange juice bit by bit.

• To make the icing, simply squeeze the juice from an orange, add enough to the icing sugar to make a spreadable icing.

• When the cake is cold split each cake in two halves and spread with a little filling, then sandwich the two pieces together.

Spread icing over the top and sides and decorate the top with little diamonds of candied orange peel