Orange and Lemon Layer Cake

When I was deciding what to bake this week a little voice from the neighbouring room asked if requests could be made. I stuck my head round my husband’s office door and he said “something orangey”. So here we are a moist yet light Orange & Lemon Layer Cake.

Orange and Lemon Layer Cake

Ingredients

Cake:
225g Stork
225g Self Raising Flour
1 teaspoon baking powder
100g Golden Caster Sugar
100g Light brown sugar
4 large eggs
zest of 2 oranges – finely grated

Filling:
Half a jar of Lemon curd
100g softened butter
300g sifted icing sugar
Juice of half an orange

Glaze:
25g caster sugar
remaining juice from the oranges

Method

Heat the oven to 160c fan.
Grease an line 2 x 20cm cake tins.
Put all the cake ingredients into a bowl and mix until smooth and creamy.
Divide the mix evenly between the two tins and cake for 20-25 minutes.
Remove from the oven when baked and left in the tins for 5 minutes before turning out onto cooling racks.

Whilst the cakes are cooling make the buttercream filling. Put the butter and icing sugar in a bowl and mix together, slowly add the orange juice until the butter cream is soft and creamy.
In a small saucepan make the glaze. Put the caster sugar and orange juice in the pan, heat until the sugar is dissolved then bring  to the boil and reduce by half.
When the cakes are cooled start the assembly.

Place your bottom cake onto a plate and using a pastry brush coat the top of the cake with the glaze, them cover with a generous layer of lemon curd.
Turn the second cake over and cover the base with half of the buttercream.
Sandwich the two together and then glaze the top of the cake.
Spread the remainder of the buttercream on the top and sides of the cake.

And there you have it a moist, delicious, tangy Orange and Lemon Layer Cake