- Prep time
- 45 minutes
- Cooking time
- 45 minutes
- Serves 8
- A zingy take on your traditional Victoria Sponge, packed with bursting Orangey flavours.
- 225g soft unsalted butter, plus extra to grease
- 225g self-raising flour
- 1 rounded tsp baking powder
- 250g caster sugar
- 4 large eggs
- 100g icing sugar
- 3 whole oranges
- 1 jar Cottage Delight Tangy Orange All Butter Curd
Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and base-line a deep 20 cm round cake tin.
Sift the flour into a large mixing bowl and add the baking powder, butter, eggs, zest of two oranges, 200g of the caster sugar and a pinch of salt. Whisk together using an electric mixing bowl.
Spoon the mixture into your cake tin and bake for 45 minutes, until firm and springy and a skewer comes out clean.
While the cake is baking; sift the icing sugar into a bowl and stir in the remaining caster sugar, then gradually stir in the juice of 1 whole orange (using one of the oranges you zested earlier). Set aside – don’t worry if there are a few tiny lumps, they will soon dissolve.
Once the cake is cooked, make lots of small holes over the surface using a skewer. Spoon the drizzle mixture over the warm cake and leave to cool in the tin. (Leave 1 or 2 tbsp of the drizzle mixture for the decorating at the end).
Once cool, remove the cake from the tin and, using a serrated knife, carefully slice it horizontally. Spread your jar of Cottage Delight Tangy Orange All Butter Curd onto the cut surface of the bottom slice, then place back on your top piece.
Decorate with fresh orange slices, and the remaining drizzle.