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.
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
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.
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
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