i really don’t like traditional Christmas cakes so i decided to make up a normal sponge cake with seasonal fruit instead.
i made a orange curd to go in between the layers as i had egg yokes left over from some meringue i made,
i squeezed some pomegranate juice into the frosting, and added orange zest into the sponge.
i made some candied orange peel to decorate the cake with and added some pomegranate on top.
250g self raising flour
1 tsp baking powder
1 tbsp orange zest
juice of half an orange
2 tbsp milk
preheat the oven to 180c 350f
cream the butter and sugar until its pale and fluffy, add the eggs and whisk in one at a time, add the orange juice and zest
sift in the flour and baking powder mix into the wet mixture, add the milk to loosen,
add to prepared baking tins, i used 3 small ones,
bake for 30 minutes
once cooked cool on a wrack, then chill
make the orange curd
5 egg yokes
juice of two oranges half a cup
tbsp orange zest
3/4 cup sugar
5 tbsp butter
in a pan add all the ingredients and mix together stir constantly over a low heat until the butter has melted, continue stirring until the mixture thickens and coats the back of a spoon about 8 minutes,
pour through a sift into a sterilised jar and leave to cool before putting on lid and putting in the fridge.
bake butter cream
600g icing sugar
3 tbsp pomegranate juice
mix all ingredients together until thick and smooth
slice tops of the cakes to level then spoon on some orange curd, sprinkle on some pomegranate then add some butter cream and add the next layer of sponge, then do the same with the next layer,
use a angled spatula and add a thin layer of butter cream, i then used a dough scraped i got from wholeport.com to remove the excess.
put cake in the fridge
once chilled add the rest of the butter cream trying to get it smooth.
add the candied orange peel and pomegranate to decorate.
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