250g Soft butter
250g Caster sugar
3 eggs (large)
250g Self raising flour
Zest 1 Orange
Juice of 1/2 Orange
2 tsps Orange extract
300ml Double Cream
60 ml Cointreau
Zest 1/2 Orange
Dessertspoonful Caster Sugar
Thin cut Marmalade
300g Icing Sugar
Enough Juice from Orange to make a dropping consistancy
Preheat oven to 190 o C / 180 o C fan.
Grease and line 2 cake sandwich tins.
Cream butter and sugar until really light and fluffy.
Add eggs and beat well.
Add zest, juice and extract and then fold in the flour.
Divide the mix between the 2 tins and bake for 15 to 20 minutes until risen and golden.
Allow to cool and then turn out on to a rack.
Whip cream,sugar,cointreau and zest to form peaks.
Split the 2 cakes and fill with marmalade, then sandwich them together with the cream.
Make up the icing and spread over the top.
Decorate with the jelly oranges !!!
Really Orangey and Boozy !!