For 8 portions you need

4 oz. butter 4 oz. sugar 5 oz. self-raising flour 3 eggs 1 oz. cocoa 1/2 teaspoon vanilla essence

Cream filling

2 oz. butter 6 oz. icing sugar 3 tablespoons orange juice 1 teaspoon shredded orange peel


4 tablespoons strong coffee small piece butter 1 teaspoon shredded orange peel 6-oz. icing sugar


1-2 oz. shredded walnuts green colouring,

  • Cream butter and sugar together until very soft and light.
  • Add beaten eggs gradually, beating well after each addition.
  • Sieve flour and cocoa together twice. Stir into mixture with flavouring essence, mixing without beating until smooth.
  • Divide between 2 greased and lined sandwich tins. Bake in pre-heated oven, reducing to second temperature given when tins are in oven, for 20 to 25 minutes.
  • Cool on wire tray.
  • Beat ingredients for cream filling together until smooth. Spread between the two cakes.
  • For the icing put the coffee into a pan and heat, but do not make hot. Take off heat and stir in orange peel and butter. Work in sifted icing sugar.
  • Spread icing over top and sides of cake with palette knife, dipping knife in water if needed for smooth finish.
  • Decorate with chopped walnuts, some of the pieces can be coloured green, if desired, for contrast.

Oven temperature: 400F Gas Mark 6, then 350°F -Gas Mark 4