Orange Layer Cake


Who doesn’t love cake? Not me anyway that’s for sure πŸ™‚ Easter Sunday a couple of weeks ago ended up being a bit of a cake-fest in my mother’s with everyone who showed up bringing along a delicious treat. I threw this together relatively quickly with the help of a food processor and some elbow grease for the icing, it’s really easy, light, tasty and the perfect Spring dessert!

Ingredients List

For the cake
1 large seedless orange
140g butter (at room temperature)
310g caster sugar
3 eggs
340g Self Raising Flour, sieved
1 tsp baking powder

200g Butter
400g Icing Sugar
Splash of milk

1. Preheat oven to 350ΒΊF (180ΒΊC)

2. Cut the orange into six pieces, don’t even peel it. Process in food processor until fine.

3. Add the butter, sugar and eggs. Process until well mixed. Scrape down sides of bowl occasionally.

4. Add the sieved flour and baking powder and process with 3 or 4 quick blitzes , just until the flour disappears.

4. Pour the cake mix into 3 small sandwich tins.


5. Bake in preheated oven for 40 to 45 minutes or until a skewer or toothpick inserted in the centre comes out clean.

Cool completely.

6. To make the buttercream filling, beat together the icing sugar and butter. Make sure the butter isn’t straight from the fridge, this is much easier if it’s a bit soft. Easiest way to do it is to use an electric mixer and put a teatowel over the bowl to stop the icing sugar flying EVERWHERE! Throw a splash of milk in if it’s too stiff a mixture to spread over the cake.



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