Orange and Almond Layer Cake

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Nigel Slater

Published in The Guardian Sun 10 Nov 2024 10.30 GMT

Last modified on Mon 11 Nov 2024 10.55 GMT

 

Orange and almond layer cake

 

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‘A rather special cake’: orange and almond layer cake. Photograph: Jonathan Lovekin/The Observer

A rather special cake, large enough for a celebration. I suggest orange curd, but lemon will work perfectly here, too. I tend to slice the crown off the top of each cake, which makes it even and easier to finish with the mascarpone cream. It also gives me a couple of slices to wolf as I am decorating the cake.

 

Serves 12 or more. Ready in 2 hours

butter 175g
oranges 2, medium
caster sugar 175g
vanilla extract ½ tsp
eggs 3, plus 1 extra yolk
self-raising flour 180g
ground almonds 75g

For the frosting:
flaked almonds 4 tbsp
mascarpone 250g
orange (or lemon) curd 320g
crystallised clementines 2 (optional)

You will need 2 x 18cm cake tins.

Line the base of the cake tins with baking parchment. Preheat the oven to 170C/gas mark 5.

Cut the butter into small pieces and put them into the bowl of a food mixer. Finely grate the zest of the oranges into the bowl, then add the sugar and cream everything together using the flat paddle attachment. Add the vanilla extract.

Break the eggs into a small bowl, add the extra yolk and beat lightly with a fork until well mixed. With the paddle still turning, introduce the egg mixture to the butter and sugar in 3 or 4 stages, mixing thoroughly between each. If the mixture shows any sign of curdling, incorporate a few spoonfuls of the flour.

Introduce the flour and ground almonds, in 2 or 3 stages, beating well between each addition. Divide the mixture between each of the 2 lined cake tins and bake for 30 minutes, until lightly risen and springy to the touch

 

Remove the cakes from the oven and leave to settle for 10 minutes before turning out on to a cooling rack.

Toast the flaked almonds in a shallow pan over a low to medium meat, watching carefully, until they are golden brown.

Make the butter cream: put the mascarpone in a mixing bowl and beat briefly with a wooden spoon to loosen it, then gently stir in the orange curd. Take care not to overmix the two. A few stirs is all it takes – a visible trail of curd through the mascarpone is beautiful.

Sandwich the cakes together with some of the curd cream, then spread the rest over the top and sides of the cake. Scatter the almonds over the surface, and if you wish, a few slices of crystallised clementine or orange.