Quick Orange Cake
|Soft margarine||4 Ounce (100 Gram)|
|Castor sugar||4 Ounce (100 Gram)|
|Orange||1 , rind grated|
|Self raising flour||4 Ounce (100 Gram)|
|Baking powder||1⁄2 Teaspoon|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Orange||1 , rind grated and juiced|
|Orange marmalade||4 Tablespoon|
|Icing sugar||8 Ounce (For Decoration, 225 Gram)|
|Orange juice||3 Tablespoon (For Decoration)|
|Orange||1 , sliced (For Decoration)|
Place the margarine, sugar, orange rind and dry ingredients in the bowl with the eggs.
Mix using the double-bladed chopping knife or plastic blade until smooth and soft.
Be careful not to overmix.
Divide between two greased and bottom-lined 20-cm/8-in sandwich tins.
Bake in a moderate oven (180C, 350F, gas 4) for 25-30 minutes.
Turn out and cool on a wire rack.
For the filling, whip the cream with the icing sugar, orange rind and juice.
Spread one cooled cake with marmalade and most of the cream, then place the second cake on top.
For the icing, sieve the icing sugar into a bowl and beat in the orange juice.
Spread this on top of the cake.
Add the orange slices as shown in the picture then pipe or spoon small dots of the reserved cream between them.