Cake – 150g sugar

150g butter, unsalted

3 eggs

200g self-raising flour

Zest 1 orange

Filling - 200g seedless raspberry jam

Buttercream – 350ml milk

200g sugar

35g cornflour

3 eggs

15ml vanilla

575g butter


1. Cake – cream the butter and sugar

2. Add eggs one at a time

3. Add zest and flour, fold in until just combined, then stop

4. Spoon into a greased, lined 2lb loaf tin

5. Bake at 180c for about 45mins

6. Leave to Cool,

7. Buttercream = beat the sugar, eggs and cornflour til smooth

8. Bring the milk to a simmer

9. Beat in half the milk

10. Spoon this mix back into the pan, bring to the boil, stirring all the time

11. Turn the heat to low, beat for 3mins

12. Spoon into a dish, cover, but don’t wrap with clingfilm

13. Chill.

14. Put the butter in a stand mixer and beat for 5mins

15. Add the cooled custard one spoonful at a time

16. When all combined turn the mix up high and whisk for 5mins

17. Cut the cake in half across the center

18. Spread the jam on the base, then add a layer of buttercream, pop the top on, then spread on more buttercream on top of the cake.