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1
Preheat the oven to 170 C fan-assisted.
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2
Grease and line two 19cm loose bottomed baking tins with baking parchment.
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3
In a large bowl using an electric mixer, beat the butter, flavoured icing sugar and caster sugar together until light and fluffy.
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4
Gradually add the eggs one at a time, adding a little flour to help prevent curdling.
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5
Mix until well combined.
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6
Add the remaining flour, orange zest and milk then mix until well combined.
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7
Divide the batter between the cake tins and bake in the oven for 20 25 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean.
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8
Remove from oven.
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9
Leave in the tins to cool for 5 minutes before turning onto a wire rack to cool completely.
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10
Once cooled, sandwich the 2 layers together with the marmalade.
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11
Place the flavoured icing sugar into a heat proof bowl and gradually add the hot water until you reach a thick, but ever so slightly runny consistency.
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12
You dont want it too runny or it will run off the cake.
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13
Add more icing sugar if you think you have gone too far.
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14
Place the layered cake onto a wire rack over a large plate to catch any residual icing.
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15
Spread the icing in the centre of the cake and using a spatula, spread it out onto the edges and allow to slowly spread over the sides.
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16
Use the spatula to neaten the edges.
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17
If the icing is too runny, scoop up the residue and add a little more icing sugar and spread it back onto the cake.
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18
Leave the cake to one side until the icing has set a little.
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19
Take the orange that you had left over from making the cake and cut into thin slices then in quarters and decorate the top.
