springflower-r`

Ingredients

200g/7oz Odlums Self Raising Flour

175g/6oz Margarine (room temperature)

175g/6oz Caster Sugar

2 Eggs

Rind of 1 Orange

2 Tablespoons Orange Juice

Decoration

175g/6oz Icing Sugar (sieved)

2 to 3 Tablespoons Orange Juice

Few Drops Yellow Colouring

For Flowers

Shamrock Ready to Roll Icing

Sprinkles

Method

  1. Preheat oven to 190 C/375 F/Gas 5. Grease and base line a 30cms x 23cms/12” x 9” baking tin.
  2. Put the flour, margarine, sugar, eggs, rind and juice into a mixing bowl and using the all-in-one method beat all the ingredients together until mixture is smooth.
  3. Transfer to prepared tin and spread evenly. Bake for about 25 minutes until risen and springs back when gently pressed.
  4. Remove from oven and turn onto wire tray. Remove the lining paper. Allow to get cold.
  5. Meanwhile, roll out the icing and cut into ‘petals’ allow 6 per square. You will get about 12 squares!
  6. Make the icing by adding the colouring and sufficient orange juice to mix to a thick paste.
  7. When cake is cold cut into 12 squares. Spread the icing on each, then arrange the ‘petals’ around and finally sprinkle the centre of the “flowers”with the sprinkles!