Brown butter spice cake recipe

Preheat the oven to 180°C/fan160°C/gas 4. Butter and line 2 x 20cm round cake tins.

Melt the butter in a pan until it stops foaming and browns. Strain through a coffee filter into a large bowl and cool, then beat with the sugar, eggs and treacle. Stir in the tea and orange zest.

In a separate bowl, sift the flour with the spices and baking powder. Blend into the butter mixture. Divide the mixture between the tins and bake for 20-25 minutes until a skewer comes out clean. Cool on a rack.

For the icing, mix the ingredients with 1 tbsp water. Spread over 1 of the cakes and sandwich with the other cake.