Method

• Preheat the oven to 180˚C.
• Beat the sugar and butter for about 
5 minutes until light and fluffy.
• Heat the orange juice and, when hot, mix 
in the cocoa powder to make a paste.
• Add this cocoa paste to the sugar-butter mixture with the cinnamon and a third of the egg mixture at a time, beating after each addition to combine.
• Sift in the flour and baking powder, and mix in the orange zest.
• Divide the batter between two 20cm round greased cake tins, which are lined with greaseproof paper, and bake for 20 minutes until an inserted skewer comes out clean.
• Allow to cool for 15 minutes before removing the cake from the tins and cooling for another hour on a rack.
• Beat the cream into soft peaks, add 
the icing sugar and beat for a few seconds 
to incorporate.
• Spread this icing over one layer of 
cake before sandwiching with the other 
layer and repeating.
• Decorate the top of the cake with fresh orange segments and serve.

Recipe by Hannah Lewry