Aperol and orange cake recipe

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serves: 16
Skill: easy
Cost: cheap
Prep: 30 min
Cooking: 30 min

Nutrition per portion

Calories 570 kCal 29%
Fat 40g 57%
  -  Saturates 20g 100%
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  • Our Aperol and orange cake is a great way to combine the fresh flavours of the nations new favourite tipple with a classic sponge cake. This Aperol and orange cake is the perfect accompaniment to a cup of tea in the garden on a sunny day or a lovely pudding at a summer barbecue. This tasty combination of cake and cocktail – an orange spirit mixer drink that is now available to install as a tap in the kitchen – is an impressive bake that will be a definitely talking point amongst friends and family.


    • For the cake
    • 6 eggs
    • 350g baking margarine or butter
    • 350g golden
 caster sugar
    • 1tsp baking powder
    • finely grated zest and juice 
of 1 orange
    • 350g self-raising flour
    • 4tbsp Aperol
    • For the filling and decoration
    • 600ml double cream
    • 1tbsp icing sugar
    • 2tsp vanilla extract
    • 6tbsp strawberry jam
    • 200g strawberries, hulled and sliced
    • 7g tube freeze-dried strawberry pieces
    • 5tbsp orange curd
    • orange zest
    • You will need
    • 2 x 20cm cake tins, greased and lined
    • Piping bag fitted with 
a 1cm plain nozzle


    • Heat the oven to 180°C. To make the cake, put the eggs, margarine, sugar, baking powder, orange zest and juice and the sieved flour in a large bowl. Whisk with an electric mixer until soft and creamy. Divide equally between the cake tins and spread level. Bake them for 25-30 minutes, until golden and firm to the touch. Turn them out and pierce several times with a skewer, then drizzle over the Aperol. Cool completely on a wire rack.

    • To decorate, whip the cream with the icing sugar and vanilla extract, until just thick enough 
to form soft peaks.

    • Put one of the cakes on a cake stand or serving plate and spread half the jam over 
the top. Arrange half of the sliced strawberries over the 
top and dollop on a quarter of the cream. Top with the rest 
of the strawberries. Spread the remaining jam on the other cake and use to sandwich together.

    • Spread the rest of the cream over the cake’s sides. Put the freeze-dried strawberries down the centre of a piece of baking parchment. Carefully lift up 
the cake, hold between the palms of your hands, then roll the sides in the freeze-dried strawberries to cover. Return 
the cake to the stand or plate.

    • Pipe cream around the top edge of the cake. Spoon 
the orange curd into the centre and decorate with orange zest.

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