Oven Temperature: 180°CGrate the zest from the oranges and set aside. Peel the oranges and remove as much of the white pith as possible. Blend the fruit in a food processor until fine.Beat the butter and half of the zest together until light. Add the sugar gradually and beat until light. Add the eggs, one at a time, beating well after each addition.Sift the flour, baking powder and 3ml of salt together and fold in the butter mixture alternately with 250ml of the orange pulp. Grease and line two 22cm round baking tins. Divide the mixture between the two tins and bake in a preheated oven for 25-35 minutes or until cooked. Remove from the oven and cool completely.Icing Beat the butter until light. Add the cream cheese and icing sugar and enough orange juice to form a spreadable icing. Add the remaining zest and 2ml salt. Do not overbeat. Mix the liqueur with the orange juice and drizzle over each cake. Sandwich the two cakes together with icing then cover the top and sides of the cake with icing. Top with orange zest.Text and image source: Ideas magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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