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7 tablespoons sweet butter plus extra for greasing the cake pan
2 cups confectioner’s sugar
Scant 1 cup self-rising flour
2 barnyard eggs
½ teaspoon baking powder
½ cup superfine sugar
Grease an 8-inch cake pan – run a little butter all over the inside.
Sit the pan on a piece of baking parchment and draw around it, then cut out the round and use it to line the bottom of the pan.
Using the bridge technique, cut one orange in half and then squeeze the juice into a pitcher. You need about 6 tablespoons of juice, so if your orange is really juicy and has more juice than that, you could drink the rest.
Put the butter in a small pan and melt over gentle heat or melt in a small bowl in the microwave. Let cool.
Crack the eggs into a big bowl.
Add the superfine sugar and 1 cup of the confectioner’s sugar and using a whisk (wither hand whisk or electric whisk) whisk until light and fluffy.
Stir in the cooled melted butter.
Sift the flour and baking powder onto the egg mixture, pour over the orange juice, and carefully mix everything together. Pour the mixture into the cake pan.
Using oven mitts, put the pan in the oven and bake for 18 minutes. To see if the cake is cooked, poke a skewer or knife into the middle – it should come out clean.
If there is sticky cake mixture on the skewer, put the cake back into the over for 3-4 minutes.
Using oven mitts, take the cake out of the oven. Let cool in the pan and then carefully turn the cake out onto a cooling rack so that it is right way up.
Make the frosting: Using the bridge technique, cut the remaining orange in half and squeeze out the juice. Sift the remaining confectioner’s sugar into a bowl, add the orange juice and mix together.
Poke a few holes in the cooled cake with a skewer or a fork and then pour the frosting over the top of the cake – it will run all over the cake into the holes, down the sides and onto the table!