Rustic Orange Cake

Directions

1. 1
   Preheat the oven to 170 C fan-assisted.
2. 2
   Grease and line two 19cm loose bottomed baking tins with baking parchment.
3. 3
   In a large bowl using an electric mixer, beat the butter, flavoured icing sugar and caster sugar together until light and fluffy.
4. 4
   Gradually add the eggs one at a time, adding a little flour to help prevent curdling.
5. 5
   Mix until well combined.
6. 6
   Add the remaining flour, orange zest and milk then mix until well combined.
7. 7
   Divide the batter between the cake tins and bake in the oven for 20 25 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean.
8. 8
   Remove from oven.
9. 9
   Leave in the tins to cool for 5 minutes before turning onto a wire rack to cool completely.
10. 10
    Once cooled, sandwich the 2 layers together with the marmalade.
11. 11
    Place the flavoured icing sugar into a heat proof bowl and gradually add the hot water until you reach a thick, but ever so slightly runny consistency.
12. 12
    You dont want it too runny or it will run off the cake.
13. 13
    Add more icing sugar if you think you have gone too far.
14. 14
    Place the layered cake onto a wire rack over a large plate to catch any residual icing.
15. 15
    Spread the icing in the centre of the cake and using a spatula, spread it out onto the edges and allow to slowly spread over the sides.
16. 16
    Use the spatula to neaten the edges.
17. 17
    If the icing is too runny, scoop up the residue and add a little more icing sugar and spread it back onto the cake.
18. 18
    Leave the cake to one side until the icing has set a little.
19. 19
    Take the orange that you had left over from making the cake and cut into thin slices then in quarters and decorate the top.