Orange Spice Cake
1 thinskinned orange
275 grams selfraising flour
3 level teaspoons baking powder
275 grams caster sugar
225 grams soft baking margarine
1 teaspoon ground cinnamon
1 teaspoon mixed spice
2 level tablespoons orange pulp
reserved from orange
50 grams soft butter
175 grams icing sugar sieved plus a little extra for dusting
Grease and baseline two 200mm sandwich tins with greased greaseproof paper.
When the orange is soft and cold cut in half and remove any pips.
Process the whole orange including the skin until medium chunky.
Reserve 2 level tablespoons of the orange pulp for the icing and put the rest back in the processor.
Add the remaining cake ingredients and blend until smooth.
Divide the mixture evenly between the two tins.
When the cakes are cooked they should be shrinking away from the sides of the tins and be pale golden brown.