This is a moist sponge made with oranges, filled with cranberry and orange curd and covered with cranberry and orange curd buttercream. Its a fruity alternative to Christmas cake and packed with vitamin C!
Cranberry and Orange Curd
225g Caster Sugar
2 Eggs, beaten
Remove the skin and pips from the oranges and place the fruit and juice into a saucepan. Add the cranberries and cook the fruits gently until very soft. Blend or mash well so that the mixture is completely smooth. Pour the mixture into a double pan with water in the bottom pan, or a bowl over a pan of simmering water. Add the sugar butter and heat, stirring well until everything is well dissolved. Add the beaten eggs slowly, stirring constantly until the mixture thickens. Leave to cool completely before using. It will need to be stored in the fridge if not using straight away.
Spicy Orange Cake
50g Orange Juice
100g Golden Syrup
250g Caster sugar
4 Medium Eggs
400g Plain Flour
2 Teaspoons Bicarbonate of Soda
2 Teaspoons Mixed Spice
Zest of 2 Oranges
Preheat the oven to 170c and grease and line 2 x 8” (20cm) cake tins.
Place the orange juice, golden syrup, sugar and butter in a saucepan over a medium heat. Stir well till everything is melted and dissolved. Leave to cool.
Whisk the eggs and milk together.
Stir the flour, bicarbonate of soda, orange zest and mixed spice together, then add to the eggs and milk and beat well. Add the orange, juice, syrup, sugar and butter mixture and combine everything but don’t overbeat.
Divide the mixture between the two cake tins and bake for about 25 minutes until cooked.
I made orange syrup to drizzle over the cakes as they came out of the oven by heating 50g orange juice and 50g caster sugar in a small pan. Stir well and bring to the boil until it becomes thick and syrupy.
Cranberry and Orange Curd Buttercream
I made buttercream by beating 250g softened butter and 250 icing sugar together well for a few minutes. Add about 4 tablespoons of the cranberry and orange buttercream curd. More can be added if needed.
Fill the cake centre with a layer of the cranberry and orange curd and a layer of the buttercream. Then thinly spread some of the buttercream around the top and sides of the cake, leaving some of the cake showing through giving a ‘naked’ effect.
I decorated the top of the cake with some fresh cranberries which had been covered for several hours in a layer of caster sugar to sweeten them a little.