Elderflower, Orange & Passion Fruit Layer Cake

Ingredients

For the cake

• 2 small sweet oranges
• 3 tbsps elderflower cordial, such as Belvoir
• 300g caster sugar
• 4 large free range eggs
• 250g unsalted butter, cubed, plus more for greasing the tins
• 150g plain flour
• 1 ½ tsp baking powder
• ½ tsp fine salt
• 150g ground almonds

For the syrup

• 3 tbsps elderflower cordial, such as Belvoir
• 1 tbsp caster sugar

For the elderflower cream

• 1 x 250g tub mascarpone
• 1 x 200ml tub full fat crème fraiche
• ½ tsp vanilla extract
• 7-8 tbsps elderflower cordial, such as Belvoir
• 1 tbsp caster sugar
• 3-4 passion fruit
• A small selection fresh edible flowers

Instructions

1. In a pan, cover the entire, washed, and unpeeled oranges with cold water. Bring to a boil, then reduce to a low heat and cook for about 2 hours, or until they are totally soft. It’s possible that you’ll need to top up the water level from time to time.
2. Drain, chill, and remove the stalks, which should be sliced in half and any seeds removed. Blitz the elderflower cordial into a purée in a food processor. Prick the oranges with a point or a spear all over and microwave for 8-10 minutes until absolutely soft.
3. Preheat the oven to 190 degrees Celsius/Fan 170 degrees Celsius/Gas 5. 2 x 20cm round pans, lightly buttered and lined with baking paper In a small saucepan (or in the microwave), melt the butter and leave it aside to cool. Sift the flour, baking powder, and salt into a mixing basin, then stir in the ground almonds.
4. Beat the eggs and sugar in an electric mixer fitted with the whisk attachment, or in a large mixing basin with an electric whisk, until pale, frothy, and thickened (about 5 minutes). Gently stir in the cooled melted butter, the flour mixture, and the orange pulp with a big spoon or spatula. Bake for 25-30 minutes, or until a skewer comes out clean or it springs back to the touch, in the two prepared trays.
5. In the meantime, create the syrup by combining the cordial and sugar in a small basin. Prick the cakes all over with a cocktail stick and pour syrup equally over them as soon as they come out of the oven. Allow to cool completely in their tins.
6. Simply divide each cake in half horizontally when ready to assemble. In a mixing dish, soften the mascarpone and then toss in the crème fraiche. Slowly drizzle in the vanilla, elderflower cordial, and caster sugar, stirring constantly.
7. In a small dish, cut the passion fruit in half and scoop out the pulp. On a cake stand or serving dish, place one of the four layers of cake. Spread a quarter of the elderflower cream on top, along with a teaspoon of passion fruit. Repeat with the second layer of cake until you have a total of four layers. Decorate the top of the cake with the remaining cream and passion fruit and edible flowers. If required, the cake can be constructed and kept in the refrigerator for a few hours before serving.

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