Old Fashioned Valencian Orange, Almond and Elderflower Cake, finished with a Lemon Drizzle and a Citrus Crown

This is an elegant old fashioned tea cake that sings with deep notes of orange and almond. The lively hints of elderflower and lemon bring the citrus to the surface and has a wonderful taste profile. Every layer of this cake brings a new taste sensation so it is really quite extravagant, but very homely at the same time. I adore the ‘citrus crown’ and that title felt apt as I layered the deeply, glossy caramelised orange and lemon slices over the sharp lemon drizzle.

The method for the main cake is so easy, simple and surprisingly quick so you have enough time on your hands to prepare the rest of the fillings and toppings as your cakes happily bake away in the oven. Because of the fresh mascarpone filling, make sure your cakes are fully cooled before you assemble. I promise you, the end result will be beautiful, and ensure a very wide, very permanent smile on your face!

Ingredients
Method

6 eggs separated

60gms custard powder

125ml Vegetable Oil

360gms of plain flour

360gms caster sugar

¾ cup of ground almonds

1 ½ tsp bicarbonate of soda

½ tsp salt

2 tsp vanilla essence

Juice of one orange

Finely grated zest of two oranges

2 tbs elderflower cordial

150ml water

For the Caramelised Citrus Crown

120gms caster sugar

4 tbs orange juice

1 tbs elderflower cordial

Approx 8 thin slices of oranges and 5 thin slices of lemon

For the Lemon and Elderflower Drizzle

¾ cup icing sugar

1 large tbs of elderflower cordial

Juice of three-lemons

For the Mascarpone Filling

1 ½ cup mascarpone whipped until soft

1 tbs icing sugar

1 tbs orange rind

For the cake

First line two 23cm sandwhich tins.

Set the oven to 180 degrees

In a large bowl, mix the sugar, the flour, the bicarbonate of soda, the custard powder, the salt, the vanilla extract , the oil and the water. Blend carefully ensuring all the flour is incorporated.

Now whisk the egg whites to stiff peaks and blend this in with the pre-mixed sugar flour mixture.

Cooking with my amazing 17 year old hand me down Kenwood, still going strong. My most loved bit of kitchen kit!!!

Pour equally into the two sandwich tins and bake for approximately 50 minutes.

Whilst the cakes are baking prepare your fillings and toppings.

For the citrus crown, combine the sugar, orange juice and elderflower cordial. Place in a deep saucepan on a low heat and do not stir for at least the first few minutes giving the pan just a shake or two, don’t stir at this point. As you see the sugar start to melt, give it a very tiny stir until the sugar and juices melt. As you see the syrup starting to bubble gently, add your orange and lemon slices and leave these to cook for ten minutes until a dark caramel brown. Remove from the remaining liquid and place on dry plate. Set aside.

Now prepare the mascarpone cream topping. Whip up the mascarpone very lightly only to soften with 3 tbs of milk. Add the icing sugar and the orange zest . Put in the fridge until you are ready to assemble.

For the Lemon drizzle, simply combine all the ingredients until you have a thick but still pouring consistency. If you need more liquid add a tiny bit of lemon juice – but very carefully.

Once your cakes have cooled, add a little of the mascarpone filling on one cake and place the other on top. Now lightly ice the whole cake with the mascarpone cream. You don’t want a very thick heavy layer, so go easy.

Now just before serving, drizzle some of the Lemon Drizzle over the mascarpone cake and finish with a layer of your design and pattern over the top.

Note : Since this cake is finished with fresh mascarpone, it must stay in the fridge – but trust me, it’s even more delicious cold – the next day – for breakfast !!!!