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This is a lovely cake - very fresh tasting and pretty.
- Ready In:
- 1hr 30mins
- 3⁄4 cup fresh-squeezed orange juice (don’t take the easy way out and use store-bought – it won’t be the same)
- 1⁄4 cup fresh-squeezed lemon juice
- 2 teaspoons cornstarch
- 1⁄2 cup butter, melted
- 6 tablespoons sugar
- 3 eggs, plus
- 1 egg yolk, room temperature
- 4 egg yolks, room temperature
- 11 tablespoons sugar
- 2 tablespoons orange liqueur (like Cointreau or Grand Marnier)
- 1 tablespoon hot water
- 1 teaspoon vanilla
- 3⁄4 teaspoon grated orange zest
- 3⁄4 teaspoon ground cardamom
- 8 drops almond extract
- 5 egg whites, room temperature
- 1 pinch salt
- 1 pinch cream of tartar
- 1⁄2 cup sifted all-purpose flour
- 1⁄2 cup sifted cake flour
- 2 tablespoons butter, melted and cooled
- 6 tablespoons orange liqueur
- 1 1⁄2 cups whipping cream
- 2 tablespoons icing sugar
- 3 tablespoons candied orange peel (optional)
- For orange curd: Mix juices with cornstarch in saucepan until dissolved.
- Whisk in butter, sugar, eggs and yolk until smooth.
- Place over low heat and stir until mixture is thickened to consistency of thin yoghurt, 15-20 minutes.
- DO NOT LET BOIL.
- Place a piece of plastic wrap directly on the surface of the curd and cool, then refrigerate overnight; if butter begins to separate, whisk to reblend.
- For cake: Position rack in center of oven and preheat to 350F.
- Line bottom of 2, 9 inch round cake pans with parchment.
- Combine yolks, 3 tblsps sugar, liqueur, hot water, vanilla, orange zest, cardamon and almond extract in large bowl and beat about 8 minutes.
- Beat whites in a separate bowl, with clean beaters, adding a pinch of salt and another of cream of tartar, until soft peaks form.
- Add remaining 8 tblsps sugar, one at a time, and beat until meringue is quite stiff and glossy.
- Resift flours together.
- Gently fold ¼ of meringue mixture into yolks.
- Scrape yolk mixture over remaining meringue with spatula, then sift ¼ of flour over top and fold in.
- Repeat until all flour is folded in, being careful not to deflate mixture or allow any lumps to remain.
- Drizzle butter over and gently fold in using 3-4 strokes.
- Pour into pans.
- Bake until tops spring back when touched, 20-25 minutes, rotating cakes once.
- To assemble: Loosen cakes from pans and peel off paper.
- Turn right side up.
- Using long, serrated knife, halve cakes horizontally to make 4 layers.
- Arrange 1 layer, cut side up, on platter.
- Sprinkle with 1 tblsp liqueur; spread with 1/3 of curd.
- Repeat 2 more times.
- Top with last layer, flat side up.
- Press gently to align.
- Wrap cake in plastic wrap and refrigerate overnight.
- Whip cream with 2 tblsps icing sugar and 2 tblsps liqueur to stiff peaks.
- Reserve 2/3s cup cream.
- Spread remaining cream smoothly over top and sides of cake.
- Spoon reserved cream into pastry bag fitted with star tip and pipe decoratively around sides of cake.
- Garnish with candied orange peel, if you wish and serve at room temperature.
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