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.
Ingredients
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
WEIGHT CONVERTER
Method
- 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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