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Loading...| 8 ounces butter , softened | |
| 8 ounces caster sugar | |
| 4 eggs , beaten | |
| 8 ounces self raising flour , sifted | |
| 2 large oranges , zest and juice | |
| 8 ounces mascarpone cheese | |
| 8 tablespoons lemon curd or 8 tablespoons orange curd | |
| lemon curd , to spread | |
| crystallised violets or sugar , flowers to decorate | |
| orange , curls |
| 1. | Preheat the oven to 180°C (160°C fan) gas mark 4 |
| 2. | In a large bowl, cream together the butter and sugar until light and fluffy |
| 3. | Add the eggs gradually, beating well between each addition |
| 4. | Fold in the sifted flour and the orange zest, then stir in 3 tbsp of the orange juice |
| 5. | Spoon into a greased and lined 20 cm sponge tin and bake for 30-35 minutes or until golden brown and a skewer inserted into the centre comes out clean |
| 6. | Leave to cool slightly in the tin before transferring to a wire rack to cool completely |
| 7. | Spread the lemon or orange curd over the top of the sponge |
| 8. | Beat together the mascarpone cheese and remaining orange juice, and spread over the curd layer |
| 9. | Decorate with the crystallised violets, sugar flowers, and orange curls |
Perfect for festive celebrations, beautiful presentation with the use of crystallised violets, creamy and light texture
The sponge can be a bit dry if over-baked, may not be suitable for those with lactose or citrus allergies
Oranges are a great source of vitamin C, which helps boost the immune system and protect against infections. However, this cake is not considered to be a healthy choice due to its high sugar and fat content
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