Orange, Almond, & Rose Cream Cake
This cake is inspired by Nigella Lawson and Honey & Co. Using the whole orange—zest, juice, and all—I’ve created a cake that’s simple yet sophisticated in flavour. Instead of a traditional buttercream, I’ve topped it with a Greek yoghurt and cream mixture, sweetened with icing sugar and a dash of rose water. The fresh, floral rose cream pairs beautifully with the zesty orange cake. It’s perfect for dessert, afternoon tea, or even elevenses. Basically, you don’t need an excuse to eat it!
Serves 10
Hands-on Time 20 minutes (plus cooling)
Baking Time 45 minutes
Ingredients
100ml olive oil (plus extra for greasing)
110g self-raising flour
110g ground almonds
1/8 tsp salt
210g caster sugar
3 large eggs
170g Greek yoghurt (divided)
¾ tsp vanilla extract
1 large orange (zested and juiced)
110ml double cream
4 tbsp icing sugar
1/8 tsp rose water
Handful of pistachios (shelled and chopped, optional)
Sprinkling of chocolate curls (optional)
Equipment
Scissors
Baking parchment
20cm cake tin (springform or fixed bottom)
Pastry brush
Bowl
Fork
Large mixing bowl
Whisk
Fine grater
Knife
Measuring jug
Spatula
Wire rack
Method
1. Prepare the cake
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Line the cake tin with parchment and brush with olive oil.
Mix the flour, ground almonds, and salt in a bowl.
In a large mixing bowl, whisk the sugar, eggs, and olive oil for 1 minute until pale and thick.
Add 60g Greek yoghurt, vanilla, orange zest, and 80ml orange juice. Whisk to combine.
Fold in the dry ingredients in thirds until just combined.
Pour the batter into the tin, tap to release air bubbles, and bake for 45 minutes.
Cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
2. Make the cream topping
Whisk the remaining 110g Greek yoghurt, double cream, icing sugar, and rose water until thick and slightly stiff. Spread over the cooled cake.
Sprinkle with chopped pistachios and chocolate curls, if desired.
Enjoy!
