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Almond & Orange Blossom Layer Cake

July 11, 2017

There will always be a time that you need a beautiful & delicious

 

cake! This Almond & Orange Blossom Layer Cake is your answer!

 

 

Sandwiched together with a lemon ricotta frosting & topped with

 

candied oranges or edible flowers, this dessert will be your

 

showstopper!

 

 

I was inspired by Donna Hay for this recipe which I presented on the

 

Expresso Morning Show in celebration of National Orange Blossom

 

Day.

 

 

Apparently that's a thing. But I'll never complain about having an

 

excuse to make this!

 

 

 

A L M O N D  &  O R A N G E  B L O S S O M  L A Y E R  C A K E 

 

8 free range eggs

330g caster sugar

3tsp orange blossom water OR 2 tsp orange extract

300g self-raising flour, sifted

240g almond flour

2 Tbsp orange zest

200g unsalted butter, melted

 

For the ricotta filling:

 

100g unsalted butter, room temp

250g cream cheese, softened

250g ricotta, softened

1 tsp NOMU vanilla extract

200g icing sugar, sifted

 

80g flaked almonds, lightly toasted, to serve

Edible flowers, to serve/ candied oranges

Zest of 1 orange, to serve

 

  1. Preheat oven to 160 degrees C and line and grease 2 x 20cm circular baking tins.

  2. Place the eggs, caster sugar and orange blossom water into an electric mixer and beat for 15 minutes, or until extremely pale, thick and triple its original volume.

  3. Add the self-raising flour and combine. Add the almond flour, orange zest and melted butter and fold in until just combined.

  4. Pour into cake tins and bake for 45-50 minutes or until a cake tester comes out clean.  Remove from the oven and the cake tins, and allow to cool completely on wire wracks.

  5. Meanwhile, prepare the ricotta filling: place the butter, cream cheese, ricotta and vanilla into a mixing bowl and beat for 5 minutes or until smooth and thick. Add the icing sugar and give one last quick stir to combine and until mixture is smooth and creamy. Place in the fridge until ready to use.

  6. Once cake is cool, slice each half in two so that you have four cake layers. Divide the ricotta filling between each cake layer and finish the cake off with some toasted almonds, edible flowers and orange zest.

 

PHOTOGRAPHY: Gunther Schubert | Vorsprung Studios

FOOD STYLING: Chad January 

 

 

 

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