Elderflower, Orange and Passion Fruit Layer Cake
Serves: 8
Cost CuttingEco FriendlyFreezes Well
This cake is very moist and keeps well if baked a day or two in advance
Ingredients:
For the cake2 small sweet oranges
3 tbsp Belvoir Elderflower Cordial
300g caster sugar
4 large free-range eggs
250g unsalted butter, cubed
150g plain flour
1 1/2 tsp baking powder
1/2 tsp fine salt
150g ground almonds
For the syrup
3 tbsp Belvoir Elderflower Cordial
1 tbsp caster sugar
For the Elderflower Cream
250g mascarpone
200ml crème fraîche
1/2 tsp vanilla extract
7-8 tbsp Belvoir Elderflower Cordial
1 tbsp caster sugar
3-4 passion fruits
edible flowers
method:
- Prick the oranges and microwave for 10 minutes. Preheat the oven to 190C/375F/Gas 5. Butter two 20cm round tins and line with parchment.
- Melt the butter in a pan and set aside. Sift the flour, baking powder and salt into a bowl, tip in the ground almonds and set aside. Beat the eggs and sugar and fold in the butter, the flour mixture and the orange.
- Divide between the tins and bake for about 25-30 minutes. Meanwhile make the syrup by mixing the cordial and sugar together. When the cakes come out of the oven, prick all over with a cocktail stick and pour over the syrup.
- To assemble, split each cake in half horizontally. Mix the mascarpone and then stir in the crème fraiche. Gradually add the vanilla, elderflower cordial and caster sugar.
- Place one of the four layers of cake onto a cake stand or serving plate. Spread with a quarter of the elderflower cream and a spoonful of the passion fruit. Top with the second layer of cake and repeat until you have four layers of cake. Spread the remaining cream and passion fruit over the top of the cake and decorate with edible flowers.
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