Published On: Wed, Apr 1st, 2020

Orange and elderflower layer cake

Orange and elderflower layer cake recipe by Belvoir Fruit Farms

Orange and elderflower layer cake

Tip: In May and June, when the elderflowers fill our hedgerows, you could surround the cake with a wreath of elderflower heads.

Orange and elderflower layer cake

Elderflower orange & passion fruit layer cake

Servings 8
Author Belvoir Fruit Farms

Ingredients

For the cake

  • 2 small sweet oranges, whole, washed, unpeeled (total weight around 300g)
  • 3 tbsp Belvoir Elderflower Cordial
  • 250 g unsalted butter, cubed, plus more for the tins
  • 150 g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 150 g ground almonds
  • 300 g caster sugar
  • 4 large free-range eggs

For the syrup

  • 3 tbsp Belvoir Elderflower Cordial
  • 1 tbsp caster sugar

For the elderflower cream

  • 250 g tub of mascarpone
  • 200 ml tub of creme fraiche not low far
  • 1/2 tsp vanilla extract
  • 7-8 tbsp Belvoir Elderflower Cordial
  • 1 tbsp caster sugar
  • 3-4 passion fruit
  • a small selection of fresh edible flowers e.g. violas, optional ensure dry and pesticide-free

Instructions

  1. Place the oranges in a pan and cover with cold water. Bring up to the boil and simmer gently for about 2 hours, until they are completely soft - you may need to occasionally top up the water level. Drain, cool and remove the stalks, then cut in half and remove any seeds. In a food processor, blitz the oranges to a purée, adding the elderflower cordial. Alternatively, a much quicker method is to prick the oranges all over with the point of a skewer and microwave for 8-10 minutes until completely soft.

  2. Preheat the oven to 190°C/Gas Mark 5. Lightly butter 2 x 20cm (8in) round tins and line the bases with baking parchment.

  3. Melt the butter in a small pan (or in the microwave) and set aside to cool.

  4. Sift the flour, baking powder and salt into a bowl, tip in the ground almonds and set aside.

  5. In an electric mixer using the whisk attachment, or a large bowl and electric whisk, beat the eggs and sugar until they become pale, fluffy and thickened, about 5 minutes.

  6. Using a large spoon or spatula, gently fold in the cooled melted butter, the flour mixture and the orange pulp.

  7. Divide between the prepared tins and bake for about 25-30 minutes, or until a skewer comes out clean and the cake springs back to the touch when gently pressed.

  8. Meanwhile, make the syrup by mixing the cordial and sugar together in a little bowl. As soon as the cakes come out of the oven, prick them all over with a cocktail stick and pour syrup evenly over the cakes. Leave to cool in their tins.

  9. When ready to assemble, simply split each cake in half horizontally (we used a serrated knife). Soften the Perfect for spring & summer entertaining! mascarpone in a bowl by mixing it, then stir in the crème fraiche. Gradually add the vanilla, elderflower cordial and caster sugar, mixing all the time.

  10. Cut the passion fruit in half and scoop out the pulp into a small bowl.

  11. Place one of the 4 layers of cake onto a cake stand or serving plate. Spread with a quarter of the elderflower cream and a spoonful or so of the passion fruit. Top with the second layer and repeat until you have 4 layers of cake - keep the flat base of one of the cakes for the top (turned upside down). Spread the remaining cream and passion fruit over the top of the cake and decorate with edible flowers.

  12. The cake can be assembled and stored in the fridge for a few hours before serving if necessary.

As featured in March 2020 issue of Baking Heaven Magazine

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