Orange and Limoncello Cake
This heavenly light cake recipe combines delicate Italian flavours of orange and almond with our lighter Filippo Berio Mild & Light Olive Oil. Glazed with marmalade for a rich orange flavour and finished with an extra special Limoncello icing. A showstopper centrepiece for any occasion. Delizioso!
Preparation time: 30
Cooking time: 45-50
- 200g Plain Flour
- 100g Ground Almonds
- 3 Large Eggs (Seperated)
- 200g Caster Sugar
- 130ml Filippo Berio Mild & Light Olive Oil
- Orange zest from 2 oranges
- 360ml Orange Juice
- 140g Icing Sugar
- 1 1/2 tbsp Limoncello (or 50:50 lemon/water for alcohol free)
- 120g Marmalade
- 30g Flaked almonds
- Put your oven to 180ºC Fan / 200ºC conventional, and grease your savarin mould or cake tin with Filippo Berio Mild and Light Olive Oil.
- In one squeaky clean bowl, whisk the egg whites to stiff peaks.
- In a second bowl, whisk the egg yolks with the sugar, until light and fluffy. Then, add in the zest, the olive oil and half of the orange juice and whisk in as well.
- In another bowl, tip in the flour, ground almonds, salt and baking powder and stir together.
- Now gently use the whisk to combine a third of the flour mixture and the rest of the orange juice.
- Now add the rest of the dry ingredients and mix until it is all combined.
- Using a spatula, fold a third of the egg whites into the mixture. Add the rest of the egg whites in two batches, folding in fully after each addition.
- Once fully combined, pour the mixture into the savarin/cake tin.
- Bake in the bottom of the oven for about 45 – 50 minutes.
- Test if it's done with a skewer – it should come out clean, but not bone dry, then leave to cool in the tin for 15 minutes then carefully invert onto a wire rack.
- While the cake is cooling but is still slightly warm, make the marmalade glaze. Put just under half a jar of marmalade in a saucepan with two tablespoons of water and bring to the boil, then pour the marmalade all over the top of the cake, allowing it to drip down the sides.
- Sprinkle with the flaked almonds, so that they stick onto the marmalade .* You must leave the cake to completely cool before you add the water icing *
- When the cake is cool, put the icing sugar in a bowl and add the Limoncello to it, but do this in stages.
- Hold a spoon full of the water icing above the cake and ‘draw’ the icing across the cake in a zig-zag motion, rotating the cake to get the icing drizzled evenly all over the cake.
- Leave until the icing has hardened. Serve on its own or it is also delicious with ice cream, fresh cream or crème fraîche.
Guest Recipe from Scarlett Clark at Ink Sugar Spice'