Hi there and welcome back to Pepper Bento!
Today I want to share with you a simple, no fuss recipe for a two layer cake that is both pretty and delicious!
This cake is so refreshing with it’s hit of cooling orange Jersey cream sandwiched inside it’s a little taste of the summer I’m sure a lot of us are missing right now!
Throughout this cake, orange zest is flecked which gives the subtle taste of orange to the moist sponge and on top, more Jersey cream with a few scrumptious raspberries to decorate.
Whether there’s a birthday, a dinner party or just tea and cake for two this cake is perfect to be dressed up or down depending on the occasion and is so tasty it won’t disappoint.
Something I really like about this cake is that unlike a lot of layered cakes there isn’t any awkward cutting off domes of cake or anything tricky like that.
Just bake your beauties, cool them and you’re ready to assemble!
For the topping you don’t need to use my orange zest and raspberry combination though I have to say with the cream topping and filling to boot it’s a real winner!
You can use almost anything you want but if you are going to use fruits make sure they are nice and dry before you try to apply them, you really wouldn’t want them sliding off and creating a watery icing!
Lastly, this cake contains cream so once you have scrummed until your heart’s content, put any leftovers in the fridge and then bring it back to room temperature when you want to eat it again though do finish within a day or two.
So, are you ready to get baking?
Here’s the recipe!
Fresh Orange Cream Layer Cake with Orange Glaze
Serves 8 to 12
You will need at least one 8″ sandwich tin (repeat step 2 when other cake is baked and cooled if using one).
For the cakes
225g self raising flour
1 teaspoon baking powder
100g caster sugar
100g brown sugar
4 large eggs
zest of 2 large oranges
For the glaze
25g caster sugar
Juice of two oranges
For the filling and topping
284ml extra thick Jersey cow cream
4 teaspoons caster sugar
Zest of one orange
Raspberries, to adorn
Heat the oven to 180oc or 160oc in a fan oven.
Grease 2 8 inch sandwich tins and line the base of each with greaseproof paper.
Put all of the cake ingredients into a large bowl and mix until combined.
Divide the batter evenly between the two cake pans and bake them for 20 to 25 minutes, until cooked through.
Leave the cakes to cool in their tins for 5 minutes then transfer each to a cooling rack and leave to cool.
Next, make the glaze by juicing two oranges and adding the caster sugar to a small saucepan.
Place it on a low heat, stirring until the sugar has dissolved then turn up the heat and boil the mixture until it is half the volume.
Take the glaze off of the heat and leave it to cool.
When the cakes are cooled, make small holes in them, not all the way through, with skewers then apply the glaze until both cakes are glisteny and moist looking but not wet.
Leave the glaze to soak in while you are making the icing.
In a medium bowl place in the Jersey cream, 4 teaspoons of caster sugar and the zest of one orange, reserving some zest for the decoration.
Stir until combined evenly then ice what will be the bottom cake with half of the mixture.
Gently add the other cake on top and ice the top of that cake with the other half of the icing mixture.
Add on the raspberries and orange zest and if there is any orange glaze left, lightly pour some on to the top of the raspberries and cake.
Serve and enjoy the delicious fruits of your labour!