125g flour

75g candied peels chopped

60g marmalade

40g sugar powdered

2 eggs

juice and rind of 1 orange

3/4 teaspoon orange essence

1/4 teaspoon ginger powder

1/4 teaspoon all spice powder

40g margarine

80g butter

For the decoration

100g icing sugar

75g orange marmalade

5 drops orange essence

2 drops orange color

a little hot water for mixing

25g butter

Sieve for the flour and baking powder together. Add all spice powder, ginger powder and candied peel. Grease line and dust a 17.5 cm tin. Cream margarine and butter. Gradually add sugar. Cream in the egg yolks. Fold in whisked egg whites and orange marmalade. Add the orange essence, orange juice and rind. Fold in the flour mixture, pour in to the tin and bake at 180 C for 30 to 35 minutes. Cool the cake and slit it in to two horizontal halves. Apply the orange marmalade on the lower half and place the other half on the top.

Cream icing sugar and butter. Add orange essence, orange color and enough hot water to give it a thick flowing consistency. Pour it over the cake and let the icing drip on the sides.