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| 6 x ca. 30 g | Caster sugar |
| 4 x ca. 30 g | margarine |
| 2 | eggs |
| 6 x ca. 30 g | Self-raising flour |
| 5 x 30 ml | Plain yoghurt |
| 3 x ca. 30 g | Frozen concentrated orange juice, thawed |
| 2 x ca. 30 g | butter |
| 6 x ca. 30 g | Icing sugar |
| 2 Esslöffel | Frozen concentrated orange juice, thawed |
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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!
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