Ingredients

For the cake

  • 700g plain flour, sifted
  • 4 tsp baking powder
  • 500g unsalted softened butter, diced
  • 500g caster sugar
  • 8 medium eggs
  • 3 tbsp lemon juice
  • Zest of 3 oranges

For the buttercream

  • 400g unsalted butter, softened
  • 800g icing sugar, sifted
  • Zest of 2 oranges
  • 4 tbsp whole milk

For the orange drizzle

  • Juice of 3 oranges (you need about 200-300ml)
  • 150g caster sugar

For the fondant drizzle

  • 150g white fondant, grated
  • Purple food colouring

For the decoration

  • White sugar paste roses, varying sizes, or real roses
  • Edible glue or glucose syrup
  • Edible silver glitter

Method

  1. 1

    Line and grease 2 x 20cm springform tins. Preheat the oven to 180°C/gas mark 4. Put all the ingredients for the cake in a bowl then, using a handheld or stand mixer, mix everything together for 3 minutes until you have a smooth batter. 

  2. 2

    Divide the mixture between two tins and level off the tops. Bake for 1½ hours to 1¾ hours – check it after 1¼ hours as it will depend on your oven. 

  3. 3

    Meanwhile, make the buttercream. Add the butter to a mixing bowl and mix on high for 2 minutes. Add the icing sugar a little at a time and mix on a medium speed. Add the orange zest and milk and mix on a high speed for 3 minutes until light and fluffy.

  4. 4

    When the cakes are golden brown, with a slight peak at the top, and a skewer inserted comes out clean, they are ready. Remove from the oven and leave to cool for 10 minutes in the tin. Turn out and leave to cool completely on a wire rack. Cut the domed tops off both sponges and level them off. Carefully slice both cakes across into two, giving you four sponges.

  5. 5

    Place the orange juice and sugar in a jug and mix well. The sugar will not dissolve completely. Spoon the mixture equally over the 4 sponges.

  6. 6

    Lay the four sponges out, making sure one of crusts faces down and one faces up. Generously cover the top and side of each with the buttercream. Put the crust-side-down slice on a cake base or plate, then carefully place the other layers on top, finishing with the crust-side-up slice. Place the whole cake in the fridge or in a cool place for 15-20 minutes until the buttercream has crusted over.

  7. 7

    Add the grated fondant and 25ml water to a pan and melt over a low to medium heat, stirring continuously, until it has become a liquid. Add the food colouring a little at a time until you have a vibrant purple colour. Transfer to a bowl and leave to cool completely. Add a drop or two of cold water to loosen if needed.

  8. 8

    Pour the cold purple fondant over the top of the cake, drizzling it gently down the sides. Finish off the decoration by brushing the tips of the sugar paste roses with edible glue and dipping them in edible glitter. Arrange them in a crescent shape around one edge of the top of the cake, or decorate it using real white roses.

Nadiya’s Kitchen by Nadiya Hussain is out now (Penguin, £20)

 

Nutritional Details

Each serving provides
  • Energy 5568kj 1330kcal 67%
  • Fat 66.7g 95%
  • Saturates 38.2g 191%
  • Sugars 130.1g 145%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 1742kj/416kcal

Each serving provides

170.7g carbohydrate 1.8g fibre 11.0g protein

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