225 g/8 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
A pinch of salt
Grated rind and juice of 1 orange
225 g/8 oz icing (confectioners') sugar, sifted
Glace (candied) orange slices to decorate
Cream together half the butter or
margarine and the caster sugar until light and fluffy. Gradually beat
in the eggs, then fold in the flour, salt and orange rind. Spoon the
mixture into two greased and lined 18 cm/7 in sandwich tins (pans) and
bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 25 minutes
until firm to the touch. Leave to cool.
Beat the remaining butter or margarine until soft, then beat in the
icing sugar and orange juice to make a spreadable consistency.
Sandwich the cakes together with one-third of the icing (frosting),
then spread the remainder over the top and sides of the cake, marking
into patterns with a fork. Decorate with glace orange slices.