one orangeor blood orange sliced thinly + 2 tbsp Comvita Manuka honey to decorate
Preheat the oven to 170C (340F). Grease two 15cm (6 inch) cake tins and line with baking paper. Dust with flour shaking out any excess.
Sift the flour and baking powder together into a bowl
Put the butter, sugar, zest and vanilla in the bowl of your stand mixer. Beat for about 5 minutes, until pale and fluffy, stopping the mixer to scrape the bottom and sides of the bowl.
Add the eggs, one at a time, together with a tablespoon of flour. Stop and scrape the bowl again if needed.
Add the orange juice, cider vinegar and remaing flour and beat together on low speed until combined and the batter is smooth. Do not overbeat.
Divide between the cake tins and level with a palette knife. Bake for 35-40 minutes, until the cakes are risen and a skewer inserted in the centre comes out clean.
Cool on a wire rack for 10 minutes then carefully turn out.
Heat the honey and orange juice in the microwave for 10 seconds then brush over the still warm cake layers. Keep any excess to drizzle over the frosting.
Heat the grill to 200C (400F) and brush your orange slices with a little honey (warm it up to make runny first). Place on the tray with a grill rack and grill until the slices are softened and slightly caramelised.
Beat all the cream cheese, icing sugar and honey together until just combined. Gradually add the cream and beat until you have firm peaks.
Sandwich the cake layers together with a generous amount of frosting. Spread or pipe the rest of the frosting on the top.
Add the grilled orange slices as decoration and drizzle a little honey over the cake, letting it drip down the sides.