Total Time
55mins
Prep 15 mins
Cook 40 mins

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350°F.
  2. Lightly grease two 6” cake tins.
  3. Melt the butter and sugar in a saucepan over a low heat.
  4. Leave to cool for 2 minutes.
  5. Add the egg and beat well.
  6. Fold in the flour and cocoa powder.
  7. Mix the baking soda and the milk, and add slowly to the mixture.
  8. Pour into the prepared cake tins and bake for 25 minutes, until cooked and risen.
  9. Leave in the tins for 2 minutes, then turn out and leave to cool on a wire rack.
  10. Whip the cream stiffly.
  11. Fold in the liqueur and most of the orange zest.
  12. Use to sandwich the cakes together, reserving a little for the top.
  13. Decorate with the remaining cream mixture, orange zest and the segments.

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