Neilson Public Orange & Cinnamon Cake

Heat oven to 180c With the softened butter coat the cake tin & line with parchment 2 x 20cm cake tin. Measure all the ingredients Whisk in a electric mixer the butter and sugar till pale and white. Add the zest of the oranges. Turn down the mixer to low after scraping down the sides of the bowl. Add one egg at a time till all combined. Scrape down again. Add the sifted flour along with the Baking powder one spoon at a time till smooth. If you feel the mix is to stiff add a splash of milk. Scrape into the baking tin and bake foe 25 - 35 minutes till golden brown. test with a knife or skewer , must come out clean. Turn off the oven and crack the door and leave to cool if you can. When warm to touch turn out onto a cooling rack and leave to go cold before decorating. For the icing.. Mix the orange juice with the icing sugar till all combined, adjust with either ingredient to get a thick cream consistence. bake for 25-35 minutes, until golden whilst the cake is cooking. Place the 15g caster sugar & zest of 1 orange into a non stick small frying pan on a medium heat cook until the mix has reduced by half, leave to one side for the butter icing, put the butter, orange zest & icing sugar into a large bowl & mix until creamed with electric whisk • when the cake is cooked, place the pan of sugar & orange juice back on the heat, until it is hot enough to be pored • remove the cake from outer ring & pore the orange / sugar liquid over the cake, starting from the centre • leave to full cool, before layering the top with the butter icing • cut into 8 or 10 pieces