FOR THE CAKE
FOR THE ORANGE FILLING
A fresh, spiced orange cake. I used paper stars as stencils when dusting with icing sugar to give a pretty pattern, you could also use a doiley. If liked, you can ice the cake as well as fill it. Use just under half the orange filling to sandwich the cakes together, and spread the rest on top.
Preheat the oven to 180oC/Fan 160oC/Gas 4. Grease and base-line two deep 20cm (8 in) tins with greased greaseproof paper.
IN THE AGA - Bake on the grid shelf on the floor of the Roasting Oven with the cold plain shelf on the second set of runners for 20–25 minutes, turning after 15 minutes. When the cakes are cooked, they should be shrinking away from the sides of the tins and be pale golden brown.
PREPARING AHEAD - Best eaten freshly made but it will store in an airtight container for 2–3 days. You could also freeze the filled cake for up to 2 months. Thaw for 2–3 hours at room temperature.
TIP -Thin-skinned oranges are usually smaller – avoid using Jaffa oranges as they have a very thick pith.
This recipe is taken from: Christmas Collection (Headline)