This recipe was sent to us by Debbie from Deb\\\\\\\'s Patisserie NZ! Thank you Debbie, we love it!:-)

• Preheat oven to 175C, grease and line a round cake tin.
• Sift together the flour, baking powder, salt and baking soda, set aside.
• Beat butter on medium speed until smooth. Add in sugars and orange zest, increase speed to medium-high and beat until light and fluffy. Scraping down the bowl regularly. Add in vanilla, and slowly add eggs, one at a time, beating on a medium speed.
• Add flour mixture in three batches, alternating with the buttermilk, on a slow speed. Transfer mixture into tin, spreading evenly.
• Bake for 35-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool for 10-15 minutes in tin, then remove, and allow to cool completely on a wire rack.
• For the syrup: place orange juice and sugar in small saucepan and bring to boil over medium heat. Reduce to a simmer and add in the thyme, simmer for about 8 minutes, then let steep until cool. Strain the syrup before use and discard the thyme.
• Once cake has cooled completely, carefully cut in half with a serrated knife and brush with thyme syrup.
• Evenly spread a layer of butter cream on top, then place the other half of cake on top. Repeat with thyme syrup and more buttercream on top and sides.
• In a small bowl whisk the icing sugar and orange juice together, until the icing sugar has dissolved. If a thicker glaze is desired stir in more sugar, a few tablespoons at a time. Transfer the glaze into a piping bag and cut a small tip. Slowly pipe the glaze around the top of the cake and allow to naturally fall down the sides.
• To finish decorating, arrange fresh thyme leaves on top and drizzle a little more thyme syrup on top.
• PLEASE NOTE: This recipe has been adapted from Layered: Baking Building and Styling Spectacular Cakes by Tessa Huff