I'm a massive fan of citrus flavoured cakes so this orange layer cake was always going to be a winner. I slightly adapted the Mary Berry recipe to cut out the glaze she suggested. Instead I just used plain buttercream in the middle. It's a really simple cake to make and it went down a treat at the BBQ I made it for.
225g baking spread
225g self-raising flour
1 tsp of baking powder
100g caster sugar
100g soft brown sugar
4 large eggs
Zest of two oranges
For the buttercream
150g unsalted butter
300g icing sugar
1. Heat the oven to 180 / 160 fan / gas mark 4. Grease two cake tins liberally with butter and line with parchment paper.
2. Keep a quarter of the orange zest back then put all the cake ingredients into a stand mixer and mix until combined and smooth.
3. Divide the mixture evenly between the two tins. Bake for around 20 minutes but keep an eye on it as it cooks very quickly! As you can tell because it looks a little brown around the edges...
4. Once cooked, leave in tins for five minutes before taking out the cake and placing it on a wire rack to cool down.
5. Put the butter and icing sugar into a bowl and beat until it is light and fluffy. Spread half the butter on one half of the cooled cake. Then sandwich both the cakes together.
6. Mix in the remaining orange zest with the rest of the icing sugar. Smooth on the top of the layer cake.
7. Cut yourself a big slice and tuck in!
As always I would love to know what you think of this and if you try it yourself. Just drop me a tweet to let me know!