KitchenCorner
Elderflower,Orange& Passion Fruit Layer Cake
Perfect for spring andsummer entertaining with afternoon tea or as a special dessert. This cake is very moist and keepswell if baked a day or two in advance. Simply whip up the icing and assemble just before serving.
Serves:8 Ingredients
For the cake: 2 small sweet oranges (totalweight around 300g) 3 tablespoons Belvoir Elderflower Cordial 300g caster sugar 4 large eggs 250g unsalted butter, cubed, plus more for the tins 150g plain flour 1½tsp baking powder ½tsp fine salt 150g ground almonds
For the syrup: 3 tablespoons Belvoir ElderflowerCordial 1tbsp caster sugar
For the elderflower cream: 1 x 250g tub marscarpone 1 x 200ml tub crème fraiche (not lowfat) ½tsp vanilla extract 7-8 tablespoons Belvoir Elderflower Cordial 1 tbsp caster sugar 3-4 passion fruit Asmall selection fresh edible flowers (ensure dry and pesticide free) - I used violas.
32 MARCH/ APRIL 2019 THECHELTONIAN Method
1. Place thewhole,washed and unpeeled oranges in a pan and coverwith coldwater. Bring up to the boil and simmer gently for about 2 hours – until they are completely soft. Youmay need to occasionally top up thewater level. Drain, cool&remove the stalks, cut in half and remove any seeds. In a food processor, blitz to a puree adding the elderflower cordial. Amuch quickermethod is to prick the oranges all overwith the point or a skewer and microwave for 8-10minutes until completely soft. 2. Preheat the oven to 190°C/fan 170°C/37°5F/gasmark 5. 3. Lightly butter 2 x 20cmround tins and line the baseswith baking parchment.
4.Melt the butter in a small pan (or in themicrowave) and set aside to cool. 5. Sift the flour, baking powder and salt into a bowl, tip in the ground almonds and set aside. 6. In an electricmixer using the whisk attachment, or a large bowl and electricwhisk, beat the eggs and sugar until they become pale, fluffy and thickened (about 5 minutes).
7.Using a large spoon or spatula, gently fold in the cooledmelted butter, the flourmixture and the orange pulp. 8.Divide between the 2 prepared
tins and bake for about 25-30 minutes, or until a skewer comes out clean or it springs back to the touch.
9.Meanwhilemake the syrup by mixing the cordial and sugar together in a little bowl. As soon as the cakes come out of the oven prick all overwith a cocktail stick and pour syrup evenly over the cakes. Leave to cool in their tins. 10.When ready to assemble, simply split each cake in half horizontally (I use a serrated knife). Soften themascarpone in a bowl bymixing it and then stir in the crème fraiche. Gradually add the vanilla, elderflower cordial and caster sugarmixing all the time.
11.Cut the passion fruit in half and scoop out the pulp into a small bowl. 12. Place one of the 4 layers of cake onto a cake stand or serving plate. 13. Spreadwith a quarter of the elderflower creamand a spoonful or so of the passion fruit. Topwith the second layer of cake and repeat until you have 4 layers of cake - I keep the flat base of one of the cakes for the top (turned upside down). Spread the remaining creamand passion fruit over the top of the cake and decoratewith edible flowers. 14. The cake can be assembled and stored in the fridge for a fewhours before serving if necessary.
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