Serves: 8

It keeps for a week in an airtight container at room temperature and frozen up to three months.

Recipe adapted from The New Complete International Cookbook by Evelyn Rose with Judi Rose, Pavilion Books

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Ingredients

Name: Mother’s orange cake
Yield: 8
Ingredients: 125g butter 150 g caster sugar 2 tsp finely grated orange zest 2 large eggs, beaten to blend 6 oz self-raising flour, or 175g plain flour mixed with 1 ½ tsp baking powder 3 scant tbsp hot water For the orange glacé icing 225 g sifted icing sugar 2 –2 ½ tbsp smooth orange juice Candied orange peel or zest of an orange to decorate

125g butter

150 g caster sugar

2 tsp finely grated orange zest

2 large eggs, beaten to blend

6 oz self-raising flour, or 175g plain flour mixed with 1 ½ tsp baking powder

3 scant tbsp hot water

For the orange glacé icing

225 g sifted icing sugar

2 –2 ½ tbsp smooth orange juice

Candied orange peel or zest of an orange to decorate