1 Preheat oven to 180°C/Fan Oven 160°C/ Gas Mark 4. Grease and line 3 x 18cm sandwich cake tins.
Sift the flour, bicarbonate of soda and spices into a bowl and stir in the brown sugar. Make a well in the centre.
2 Add eggs, buttermilk and butter and mix well to a smooth, thick batter. Divide between the tins, smooth the tops and bake for 30-35min until golden and firm to the touch. Cool for 5min then turn on to a wire rack to cool completely.
3 To decorate, grate the rind from one of the oranges and set aside. Slice off the tops and bottoms from all the oranges and peel away the rind and pith keeping the oranges whole, then slice them thinly.
4 Whip the cream until just peaking and then whisk in the orange rind, 2tbsp whisky and honey.
Prick the cakes with a cocktail stick and sprinkle with the remaining whisky, then spread 2 of the cakes with whipped cream. Drain the orange slices and arrange over the top of the cream.
5 Stack the cakes on top of each other and transfer to a plate. Very thinly spread some of the remaining cream round the edge of the cake using a palette knife – you should still be able to see the cake layers.
Carefully spread the rest of the cream on top, decorate with the frosted rosemary and orange wedges, and serve.