6 oz Caster sugar
4 oz Margarine
2 Eggs
6 oz Self-raising flour
5 fl Plain yoghurt
3 oz Frozen concentrated
-orange juice, thawed
2 oz Butter
6 oz Icing sugar
2 tb Frozen concentrated
-orange juice, thawed
Cream caster sugar together with margarine. Beat in eggs, then fold in the
flour, yoghurt and 3oz orange juice. Mix well, then divide mixture between
two well-greased cake tins and bake for 30-35 minutes at 190 deg C, until a
knife inserted comes out clean. Leave to cool.
Meanwhile, make the butter icing by first beating the butter until nearly
white, then gradually adding the icing sugar and 2 tbsps orange juice. Use
half of the mixture to sandwich the two cake halves together, and the other
half to spread on top. Enjoy!
Yields
1 Servings