Orange cake

The oranges at this time of year are splendiferous, so in keeping with my citrus spree I decided to whip up a Stephanie Alexander (God love her) orange "afternoon tea" cake. I say screw waiting for afternoon to come round - we ate this baby for lunch!
Super easy, gorgeous fluffy yellow inside and the icing will bloooow your mind. mmmm orange, no wait, brandy, mmm more orange and *zing* brandy!

You need
zest and juice of one orange
225gs self raising flour
3/4 cup of castor sugar
2 eggs
60gs butter.
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icing sugar
splosh of orange juice
splosh of brandy
dab of butter

Then
Heat your oven to 190 degrees. Grease a 20cm round cake tin.
Sift your flour into a bowl, add sugar, eggs and butter and start creaming it together. Add the orange juice and zest. Mix it all up , pop it in the cake tin and cook it for about 30 minutes. Leave it in the pan for 5 minutes before turning out onto a cake rack to cool.

Mix all the icing ingredients together over a little heat so that the butter melts in easily, dont let it get hot though. Once you have a smooth consistency and a taste you're happy with (more brandy, more sugar, more orange - whatever) then spread it on your cooled cake. Boil the kettle, make a cup of tea and enjoy.

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