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Ingredients

• 12 oz unsalted butter
• 6 oz castor sugar
• 3 eggs
• 6 oz self-raising flour
• 2 orange
• 12 oz icing sugar

Directions

Cream together 6 oz unsalted butter and 6 oz castor sugar until light and fluffy. Slowly beat in 3 eggs . Fold in 6 oz self-raising flour and the finely grated rind of 1 orange . Pour the mixture into a well greased, loose bottom 8" cake tin and then cook at 180C (gas mark 4) for 25-30 minutes. Leave to stand in the tin for five minutes and then turn out on to a wire rack and allow to cool.

To make the butter icing beat 6 oz unsalted butter until soft. Finely grate and then squeeze the juice fron 1 orange . Beat the orange rind into the butter. Slowly add the orange juice and 12 oz icing sugar to the butter, beating well. Be careful not to add too much orange juice otherwise you will end up with very runny icing.

Slice the cool cake in half and then sandwhich together with some of the butter icing. Use the remaining icing to coat the sides and top of the cake.