Easy to make, simple to decorate yet impressively tasty!
Preheat the oven to 180C or 160C for fan assisted ovens, line the bottom of three small cake tins with baking paper and grease the sides with coconut oil.
Place the orange in a saucepan, carefully cover with boiling water and simmer until soft. This will take around 20 minutes, once soft leave to cool. Once cool, cut the orange in half, remove peel and pips but leave the skin and place the orange in a food processor. Process until still slightly chunky, remove two tablespoons of orange pulp for the icing.
In a mixing bowl, cream the butter and sugar together and sift in the flour, baking powder and spices. In a jug, whisk the eggs together, slowly add the whisked eggs to the mixing bowl while stirring but avoid over mixing.
Divide the cake mixture between the three prepared tins and bake in the over for 20 - 30 minutes or until golden brown. Leave in the tins to cool down slightly then carefully remove, peel off the baking paper and leave to cool completely.
In a clean bowl, cream the butter, sift in the icing sugar and tip in two tablespoons of orange pulp and mix until combined. Spread some icing on to one of the cakes, place another cake layer on top, layer with icing, add the final layer and top with a final layer of icing. Pop cinnamon sticks and star anise on top. (We grated a little orange zest on top too!)