Orange blossom, lemon thyme and almond cake

Name: Orange blossom, lemon thyme and almond cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 12
Ingredients: 100ml light olive oil; 100g golden caster sugar; 3 medium free-range eggs; Grated zest and juice 1 orange; 2 tsp orange blossom water; 100g plain yogurt; 150g self-raising flour; 100g ground almonds; For the rosé red berries; 3 tbsp golden caster sugar; A few lemon thyme sprigs, plus extra to serve; 100ml rosé wine; 150g raspberries; For the cream; 100ml double cream; 150g crème fraîche; 1 tbsp runny honey; ½-1 tsp orange blossom water (depending on strength); You’ll also need…; 20cm springform cake tin, base lined and lightly greased

Portion size: Serves 12
Hands-on time 25 min, cooking time 30 min, plus cooling
Difficulty: easy

Sophie Austen-Smith

Former deputy food editor, delicious.

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This stunning cake sees zesty orange and almond sponge slathered in honey and orange blossom cream, then drizzled in rosé red berry syrup. Why not bake it as a Mother’s Day surprise or for a summery afternoon tea centrepiece?

Or, for another elegant sponge made with citrus and raspberries, try this raspberry and lemon sponge cake.

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Ingredients

100ml light olive oil
100g golden caster sugar
3 medium free-range eggs
Grated zest and juice 1 orange
2 tsp orange blossom water
100g plain yogurt
150g self-raising flour
100g ground almonds

For the rosé red berries

3 tbsp golden caster sugar
A few lemon thyme sprigs, plus extra to serve
100ml rosé wine
150g raspberries

For the cream

100ml double cream
150g crème fraîche
1 tbsp runny honey
½-1 tsp orange blossom water (depending on strength)

You’ll also need…

20cm springform cake tin, base lined and lightly greased

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Method

Heat the oven to 180°C/160°C fan/gas 4. Put the olive oil, sugar, eggs, orange zest and juice, orange blossom water, yogurt, self-raising flour and ground almonds in a large bowl and whisk until just combined. Pour into the prepared tin and bake for 35 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack in the tin for 5-10 minutes, then turn out and leave to cool completely.
Meanwhile make the rosé red berries. Put the sugar, thyme and rosé wine in a medium pan and heat until the sugar has dissolved. Bring to the boil, then reduce to a simmer for 5 minutes until thickened to a syrup. Remove from the heat and leave to cool for 10 minutes. Add the berries, stir gently and set aside.
In a bowl, whisk the cream, crème fraîche, honey and as much orange blossom water as you think it needs until it forms soft peaks. Put the cake on a plate or cake stand and spoon the cream on top. Add the berries, drizzle with the syrup and scatter with extra thyme leaves.
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Nutrition

333kcal Calories
22.1g (8g saturated) Fat
6.3g Protein
25.3g (15.6g sugars) Carbs
0.9g Fibre
0.2g Salt

For 12

Make Ahead

Make the cake and poach the berries up to 24 hours in advance. Wrap the cake in cling film and the keep berries in an airtight container in the fridge. Bring to room temperature to serve.