Ingredients
For the cake
- 2 whole oranges
- 6 eggs
- 500 g caster sugar
- 115 g soft flour, sifted
- 2 tsp. baking powder
- 400 g ground almonds
For the Prosecco glaze
- 100 ml Prosecco
- 100 g sugar
For the buttercream icing
- 250 g unsalted butter, room temperature
- 500 g icing sugar
- 6 tbsp. cold prosecco
- Zest of one orange
- Butter, for greasing cake tin
Directions
- Preheat the oven to 190ºC (170ºc Fan).
- Put the whole oranges in a saucepan and cover with water, bring to the boil and simmer for an hour until soft, top up the water as needed. Remove from the pan and allow to cool.
- Halve the oranges and remove pips. Puree in a food processor, skin and all.
- Grease 2 x 20cm springform cake tins with bottom and then line the bottom with baking parchment. This will stop the cake sticking.
- In a bowl, beat together the eggs and sugar until tripled in volume and light and fluffy. Fold in the flour, baking powder, ground almonds and orange puree until fully incorporated.
- Divide the cake mixture between the tins and bake for 45min-1 hour. The cakes may need swapping round halfway through to ensure an even bake.
- While the cake is cooking make your prosecco syrup. Place the prosecco and sugar into a saucepan and bring to the boil, stir to allow the sugar to dissolve. Simmer for 5 to 10 minutes until it has reduced to a syrup consistency. Remember, it will thicken further as it cools.
- Remove the cakes from the oven and allow to cool for 20 minutes, then turn out onto a baking rack. Brush the still warm prosecco syrup over the cake a couple of times allowing it to moisten the cake.
- For the icing, beat together all the ingredients until smooth. Use a little more prosecco if a little stiff.
- To assemble take one cake and place it on your cake stand or plate upside down so you have a flat top to ice. Top with a layer of buttercream
- Place the next layer on top, flat side down and ice the top and sides of the cake forming the icing on the top into decorative peaks.
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