Blood-orange cake

(Lisa Barber)

200g/7oz softened unsalted butter
350g/111/2oz icing sugar
Zest and juice of 2 unwaxed blood oranges
3 unwaxed blood oranges, to decorate the top of the cake

Use the recipe for the chocolate cake to the left to make the sponges, but substitute the cocoa powder with the zest of two blood oranges. Bake in exactly the same way as for the chocolate cake.

Place the softened butter into a bowl and sift over the icing sugar, pour in the orange juice and beat together really well.

When the sponges are cool, spread each layer with the icing and sandwich together. Finally, ice the sides. Refrigerate in order to set the icing.

Wash and pat dry the three remaining oranges and slice as finely as you can – you will need a sharp small knife to do this. Arrange in layers over the top just before serving.