185 g (6 oz) butter
3/4 cup caster sugar
grated rind of 1 orange
3 eggs
2 cups self-raising flour
1/2 cup orange juice
1 cup cream, whipped and sweetened
1 cup flaked almonds, toasted
1 small orange, thinly sliced
3/4 cup caster sugar
grated rind of 1 orange
3 eggs
2 cups self-raising flour
1/2 cup orange juice
1 cup cream, whipped and sweetened
1 cup flaked almonds, toasted
1 small orange, thinly sliced
for the Orange filling
grated rind and juice of 1 orange
water
1 1/2 tablespoons cornflour
3 tablespoons sugar
1 tablespoon butter
water
1 1/2 tablespoons cornflour
3 tablespoons sugar
1 tablespoon butter
method
1. Cream butter, sugar and orange rind until light and fluffy.
2. Add eggs one at a time, beating well. Sift flour and fold in alternately with orange juice.
3. Divide mixture equally into 2 greased and floured 20 cm (8 inch) layer cake tins.
4. Bake in a moderate oven 180-190°C (350-375°F) for 35 to 40 minutes until cooked.
5. Turn out onto a wire rack to cool.
6. Join layers with orange filling (see below).
7. Spread three-quarters of the whipped cream on top and sides.
8. Decorate sides with flaked almonds. Pipe swirls of remaining cream on top, and decorate with halved or quartered orange slices just before serving.
2. Blend with remaining ingredients in a saucepan, stir over heat until thickened and bubbling.
3. Cool and fill cake.
2. Add eggs one at a time, beating well. Sift flour and fold in alternately with orange juice.
3. Divide mixture equally into 2 greased and floured 20 cm (8 inch) layer cake tins.
4. Bake in a moderate oven 180-190°C (350-375°F) for 35 to 40 minutes until cooked.
5. Turn out onto a wire rack to cool.
6. Join layers with orange filling (see below).
7. Spread three-quarters of the whipped cream on top and sides.
8. Decorate sides with flaked almonds. Pipe swirls of remaining cream on top, and decorate with halved or quartered orange slices just before serving.
for the Orange filling
1. Measure orange juice and make up to 1/2 cup with water.2. Blend with remaining ingredients in a saucepan, stir over heat until thickened and bubbling.
3. Cool and fill cake.
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