Ingredients

• 225g/8oz butter
• plus extra for greasing
• 225g/8oz golden caster sugar
• 4 free-range eggs
• beaten
• 225g/8oz self-raising flour
• sifted
• 1 large orange
• zest only
• 300g/9oz fresh raspberries
• 2 tbsp fresh orange juice
• 1 heaped tbsp golden caster sugar
• 250g/9oz butter
• softened
• 250g/9oz icing sugar
• seived
• ½ orange
• juice only
• 1 large orange
• zest only
• plus a little zest to decorate

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the cake
• grease and line two 20cm/8in sandwich tins with baking parchment
• and dust with flour.
• In a food mixer
• cream together the butter and sugar until pale and fluffy.
• Gradually beat in the eggs
• then add the flour and orange zest and mix until well combined.
• Divide the mixture evenly between the two cake tins
• then bake in the oven for 25-30 minutes
• or until golden-brown and slightly springy to the touch. Remove from the oven and set aside to cool slightly in the tins before turning out onto a wire rack to cool completely.
• Meanwhile
• for the jam
• place the raspberries
• orange juice and golden caster sugar into a small saucepan over a low heat. Cook for 15-20 minutes
• or until the raspberries begin to break down. Remove the pan from the heat and set aside to cool completely.
• For the icing
• beat the butter
• icing sugar
• orange juice and zest in a bowl until smooth.
• To serve
• place one sponge on a serving plate or cake stand
• and spread half of the icing on top. Spoon over the jam
• top with the second sponge and finish with the remaining buttercream. Decorate with a little more orange zest if desired.