Ingredients

• 1 large
• thin-skinned orange
• 50g/1¾oz caster sugar
• 1 small
• thin-skinned orange (such as Valencia)
• 275g/9¾oz self-raising flour
• 2 tsp baking powder
• 275g/9¾oz caster sugar
• 275g/9¾oz baking spread
• from the fridge
• 4 free-range eggs
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 50g/1¾oz butter
• softened
• 175g/6oz icing sugar
• sieved
• 250g/9oz full-fat mascarpone cheese
• 2 tbsp orange pulp
• reserved from above

Directions

• For the decoration
• using a canelle knife
• peel thick long strips of orange peel from the large orange. If you don't have a canelle knife
• carefully slice away the rind and then cut into pencil-thick strips (use the leftover orange for juice or a fruit salad). Place in a saucepan
• cover with boiling water
• add half of the sugar and boil for one minute
• drain then place on non-stick paper. Scatter over the remaining sugar and toss together
• leave in a warm place to dry out for as long as possible or overnight until crisp.
• Grease and line the bases of two 20cm/8in sandwich tins with non-stick baking paper. Preheat the oven to 180C/350F/Gas 4 (fan 160C).
• For the cake
• place the whole orange in a small saucepan
• cover with boiling water and boil for 30 minutes
• or until soft. Leave to cool. When the orange is cold
• cut in half and remove any pips.
• Roughly chop the orange and blend
• including the skin
• in a food processor until medium-chunky in texture. Transfer to a bowl and set aside
• reserving two tablespoons for the icing.
• Add the remaining cake ingredients to the food processor and blend until just smooth (be careful not to over-beat the mixture). Remove the blade
• carefully stir in the pulp that you have set aside
• then divide between the two prepared tins and level the tops.
• Bake for 30-35 minutes
• or until well risen
• lightly golden-brown and shrinking away from the sides of the tins. Leave to cool for a few minutes and then transfer to a wire rack to cool completely. Peel off the baking paper.
• For the icing
• place the butter in a mixing bowl and
• using an electric hand whisk
• gradually beat in the icing sugar until smooth. Add the mascarpone and whisk together until smooth and creamy. Add the reserved orange pulp and mix until smooth.
• Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and finishing with icing on the top.
• Decorate the cake with the candied orange rind and serve.