Who could resist a slice of this marmalade cake with a hint of orange zest?Try it next time you’re having friends round for afternoon tea
- 225g (8oz) butter or margarine, softened
- 225g (8oz) caster sugar
- 4 eggs, beaten
- 3 tbsp warm water
- Pinch of salt
- 225g (8oz) self-raising flour
- Filling and icing
- 150g (5oz) butter, softened
- 300g (10 ½oz) icing sugar, sieved
- ½ tsp vanilla extract
- Orange peel, finely grated
- 4-6 tbsp marmalade
Preheat oven to 190°C/375°F/Gas Mark 5. Grease two 20cm cake tins and line with baking paper.
Beat together butter/margarine and sugar until creamy. Add beaten eggs one at a time. Add warm water and salt. Mix in flour and beat well.
Pour half the mixture into each tin. Bake in the centre of the oven for 25 minutes, or until golden and risen.
Take sponges from tins and leave to cool on wire rack. Remove baking paper after cake has cooled.
Cream together butter and icing sugar until mixture is soft. Add two or three drops of vanilla essence and sandwich the sponge halves together with layer of marmalade and thin layer of buttercream.
Spread butter cream thickly on top of cake and sprinkle with orange peel.
This recipe would work will with different spreads such as jam or lemon curd