Currently in season, this blood orange cake is a crowd pleaser, serve up at a birthday, event or party! With layers of sponge topped with brightly coloured orange slices, filling with sweet blood orange curd and finished of with piping of marscapone cream, its sure to impress many!
(you will need two 8 inch sandwich tins)
(for the cake)
- 230g Castor Sugar
- 230g Butter, softened
- 4 eggs, beaten
- 230g Self Raising Flour, sifted
- 2 oranges, zest and juice
- 2 blood oranges, sliced
(for the icing)
- 150g Marscapone
- 100g Icing Sugar
- 6 tbsp Blood orange curd
- Begin by lining your cake tins. Arrange the blood oranges on the bottom of the tin, slightly overlapping.
- In a bowl, cream together the castor sugar and butter till light and fluffy and then add in the eggs, bit by bit, creaming after each addition.
- Add the grated zest and juice of the oranges and beat until combined.
- Fold in the flour gently and pour half into each cake tin, leveling out as needed.
- Cook for 20 minutes at 180oC. Once cooked, leave to cool completely.
- For the filling and decoration, blend the icing sugar into the marscapone until there are no lumps and you have a thick and creamy consistency.
- Put into a piping bag fitting with a 1cm tip and pipe a ring around the tops of one of the cakes. Spread 5 tbsp of the curd into the well, the ring will keep the curd in place.
- Place the second layer on top and pipe the rest of the marscapone in a decorative way, put the rest of the curd into a disposable piping bag and cut a small hole, drizzle this over the marscapone.
Slice, share and enjoy!