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STEP 1
Warmth oven to 190C/fan 170C/gasoline 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a huge bowl, beat the general cake ingredients together except you have a refined, gentle batter.
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STEP 2
Divide the combination between the tins, refined the ground with a spatula or the encourage of a spoon, then bake for about 20 mins except golden and the cake springs encourage when pressed. Turn onto a cooling rack and journey away to frigid entirely.
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STEP 3
To invent the buttercream filling, beat the butter except refined and creamy, then step by step beat in icing sugar. Peel and lower out segments of an orange with a knife, then role aside for the decoration. Squeeze the juice from what’s left and add to the butter cream.
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STEP 4
Elevate the juice of any other orange, the caster sugar and the sprigs of rosemary to the boil in a puny saucepan. Tension the syrup over the tops of the warmth sponges – reserving the rosemary, frigid, then sandwich along with the buttercream.
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STEP 5
Enhance the cake with the orange segments and candied rosemary. Withhold in an airtight container and eat interior 2 days.