RECIPE: HOW TO DO ORANGE BLOSSOM, LEMON THYME AND ALMOND CAKE

This stunning cake sees zesty orange and almond sponge slathered in honey and orange blossom cream, then drizzled in rosé red berry syrup. Why not bake it as a Mother’s Day surprise or for a summery afternoon tea centrepiece?

RECIPE ORANGE BLOSSOM, LEMON THYME AND ALMOND CAKE

Dificulty: Easy
Portion: Serves 12
Time: Hands-on time 25 min, cooking time 30 min, plus cooling

Ingredients

100ml light olive oil
100g golden caster sugar
3 medium free-range eggs
Grated zest and juice 1 orange
2 tsp orange blossom water
100g plain yogurt
150g self-raising flour
100g ground almonds
3 tbsp golden caster sugar
A few lemon thyme sprigs, plus extra to serve
100ml rosé wine
150g raspberries
100ml double cream
150g crème fraîche
1 tbsp runny honey
½-1 tsp orange blossom water (depending on strength)
20cm springform cake tin, base lined and lightly greased

Step by step preparation

Heat the oven to 180°C/160°C fan/gas 4. Put the olive oil, sugar, eggs, orange zest and juice, orange blossom water, yogurt, self-raising flour and ground almonds in a large bowl and whisk until just combined. Pour into the prepared tin and bake for 35 minutes or until a skewer pushed into the centre comes out clean. Cool on a wire rack in the tin for 5-10 minutes, then turn out and leave to cool completely.
Meanwhile make the rosé red berries. Put the sugar, thyme and rosé wine in a medium pan and heat until the sugar has dissolved. Bring to the boil, then reduce to a simmer for 5 minutes until thickened to a syrup. Remove from the heat and leave to cool for 10 minutes. Add the berries, stir gently and set aside.
In a bowl, whisk the cream, crème fraîche, honey and as much orange blossom water as you think it needs until it forms soft peaks. Put the cake on a plate or cake stand and spoon the cream on top. Add the berries, drizzle with the syrup and scatter with extra thyme leaves.

RECIPE: HOW TO DO ORANGE BLOSSOM, LEMON THYME AND ALMOND CAKE

RECIPE: HOW TO DO BAKED LEMON CHEESECAKE WITH PINEAPPLE FLOWERS

RECIPE: HOW TO DO STRAWBERRY AND ROSE VICTORIA SPONGE SANDWICH

RECIPE: HOW TO DO STICKY TOFFEE PUDDING CAKE

RECIPE: HOW TO DO CARAMELISED WHITE CHOCOLATE, BURNT BUTTER AND TAHINI CAKE

RECIPE: HOW TO DO TOFFEE ICE-CREAM CAKE

RECIPE: HOW TO DO LEMON AND STRAWBERRY MERINGUE CAKE

RECIPE: HOW TO DO EASY BUTTERFLY CAKES

RECIPE: HOW TO DO SUGARPLUM FAIRY CAKES

RECIPE: HOW TO DO CHOCOLATE CUPCAKES

RECIPE: HOW TO DO ETON MESS TRAYBAKE

RECIPE: HOW TO DO RASPBERRY AND LEMON SPONGE CAKE

RECIPE: HOW TO DO CARROT AND CHEESECAKE LAYER CAKE

RECIPE: HOW TO DO SUMMER-CUP BUNDT DRIZZLE CAKE

RECIPE: HOW TO DO EASY FLOURLESS CHOCOLATE CAKE

RECIPE: HOW TO DO SPRING LAMB CUPCAKES

RECIPE: HOW TO DO NUT-FREE CARROT CUPCAKES

RECIPE: HOW TO DO ST CLEMENT’S SQUARES

RECIPE: HOW TO DO WHITE FOREST GATEAU

RECIPE: HOW TO DO RASPBERRY AND CUSTARD MUFFINS

RECIPE: HOW TO DO FROZEN LEMON AND BLUEBERRY MOUSSE CAKE