ORANGE AND GRAND MARNIER ICI
30 g Unsalted butter; (1 oz)
1 ts Finely grated orange zest
1 1/2 c Icing boodle; sifted
2 tb Grand Marnier; almost

Preheat oven to 180C / 350F.

Place orange succus, sugar and grated orange rind in a saucepan, bring to
the boil and simmer for 5 transactions. Turn off heat and allow to sang-froid.

Beat orange mixture with butter until well combined. Beat in eggs one at a
time. It may not look very quiet, but this is not a trouble. Stir in
sifted flour and mix in cream and lemon succus. Pour mixture into a greased
cake tin and bake in preheated oven for around 50 - 60 proceedings.

Remove cake from oven and abaft 5 minutes unmould onto a cake rack to coolheaded.

Spread cake with Orange and Grand Marnier icing or simply dust with icing
boodle.

Orange and Grand Marnier Ice:

Melt butter with grated orange zestand remove from heat when just liquid.

Mix butter preparation with sifted icing and slowly stir in Grand Marnier.

Stop stirring when the icing is a spreadable consistency. You may not want
all of it.