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For the sponge

  • 200g soft butter, plus extra for greasing
  • 200g self-raising flour
  • 1 tsp baking powder
  • 200g golden caster sugar
  • 4 eggs
  • zest 2 orange

For the drizzle

  • 100g rough white sugar cube
  • zest 1 orange, plus 2 tbsp juice

For the filling

  • 100ml crème fraîche
  • 6 tbsp orange curd


  • STEP 1

    Heat the oven, line the tins and make the sponge exactly as described in the ‘Goes well with’ recipe, simply adding the orange zest to the sponge mixture.

  • STEP 2

    For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

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