- Serves: 12
- Cook Time: 50 minutes
- Prep Time: 45 minutes plus 1 hour chilling time
- Effort: easy
For the cake:
- butter, for greasing
- 4 eggs, 3 separated and 1 left whole
- 100 g caster sugar
- 225 g honey
- 250 g plain flour
- 2 tsp baking powder
- ½ tsp ground cloves
- ½ tsp ground ginger
For the orange mousse:
- 6 sheets gelatine
- 50 g icing sugar
- 200 ml orange juice
- 1 tbsp lemon zest, from an unwaxed lemon
- 3 tbsp orange zest
- 500 ml double cream, lightly whipped
- 5 oranges, segmented and zested into thin strips, see cooks tip
- 3-4 tbsp Grand Marnier, or orange juice
Tips and Suggestions
How to segment an orange: Using a small, sharp knife and working over a bowl to catch the juices, cut off the ends of the orange, then carefully cut away the peel and pith in a spiral until you have a peeled orange with only flesh and no pith. Next carefully cut along the edge of each segment, leaving behind the membrane and freeing a wedge of flesh from the pith.
1. For the cake: Preheat the oven to 150C/130C fan/gas 2. Grease the sides of a 24cm round springform cake tin and line the base with baking parchment.
2. Beat the egg yolks, whole egg, sugar and honey until the mixture holds a ribbon trail for eight to 10 seconds after the whisk has been lifted.
3. In a separate bowl, sift together the flour, baking powder and spices, then fold this into the batter.
4. Whisk the egg whites until stiff and gently fold them into the batter too. Pour the batter into the prepared tin and bake in the oven for about 45 minutes. Make sure the cake is done by sticking a knife into it. If nothing sticks to the knife, it is ready. Remove the cake from the tin and leave to cool on a wire rack.
5. For the mousse Soak the gelatine in cold water for five to 10 minutes. Sift the icing sugar into a separate bowl and mix in the orange juice and lemon and orange zests.
6. Remove the gelatine from the water, squeezing out the excess, and place in a small bowl over a pan of simmering water - make sure the bowl does not touch the water. Heat until melted, shaking the gelatine gently without stirring.
7. Stir the melted gelatine into the orange mixture, then pour the liquid through a sieve. Fold it little by little into the whipped cream, then place in the fridge for about one hour.
8. To serve, cut the cake into three horizontal layers and sprinkle the bottom and middle layers with the Grand Marnier or orange juice. Place the bottom layer of cake on a serving plate. Spread with one-third of the mousse, then arrange over a layer of orange segments. Repeat with the next layer, then place the last layer of cake on top. Spread with the remaining mousse and orange segments and sprinkle with the orange zest. Let the cake rest for 30 minutes, then serve.
Want to see more? Take a look at our celebration cake recipes
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