Orange Buttercake with Glace Icing

Serves 6-8, Prep 25 mins, Cook 40 mins

150g unsalted butter, chopped, at room temperature ¾ cup caster sugar 3 tsps finely grated orange rind 2 eggs, at room temperature ½ cup milk 11/ cups self-raising flour

3 Edible flowers, to decorate (optional)

GLACE ICING 1 cup icing sugar mixture 3-4 tsps of orange juice

1 Grease a 20cm-round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge. 2 Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl. 3 Add milk and sifted flour in two batches, stirring until combined. Spoon into prepared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. 5 To make icing, combine sugar and juice in a bowl. Stir until smooth. 6 Spoon icing over cake. Decorate with edible flowers.