Sponge Gateau with Citrus Fruit
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
1
- For the oranges
- ⅞ cup water
- ¾ cup sugar
- 2 unwaxed Oranges (very thinly sliced)
- 1 unwaxed Orange (coarsely grated zest)
- For the cake
- 1 small, thin-skinned Orange
- boiling water
- 2 ½ cups self-rising flour
- 3 tsps Baking powder
- 1 ¼ cups caster sugar
- 1 cup butter (softened)
- 4 eggs
- 1 tsp ground cinnamon
- 1 tsp Mixed spice
- For the buttercream
- ½ cup unsalted butter
- 1 ¾ cups powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp Mixed spice
- 1 Tbsp milk (as needed)
Preparation steps
1.
For the oranges: heat the water and sugar in a pan over a low heat until the sugar has dissolved completely. Add the orange slices and zest and bring to a boil. Reduce the heat, cover and simmer for about 20 minutes, until the oranges are tender. Set aside.
2.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 deep 20cm|8" cake tins and line the bases with non-stick baking paper.
3.
Place the whole orange in a small pan, cover with boiling water and simmer for about 20 minutes until soft. Set aside to cool.
4.
Cut the orange in half and remove any pips. Put into a food processor and blend until chunky.
5.
Add the remaining cake ingredients to the processor and blend until smooth.
6.
Divide the mixture evenly between the two tins. Bake for 25-30 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the buttercream: beat the butter until smooth.
8.
Sift in half of the icing sugar and beat well. Add the vanilla, spice, and milk (if needed) and beat well.
9.
Sift in the remaining icing sugar and beat until smooth.
10.
Invert one cake and spread with about half the buttercream. Arrange some orange slices on top.
11.
Place the remaining cake on top and spread with the remaining buttercream. Top with orange slices and zest.
