Ingredients

The following ingredients have 10 Servings
  • For the cake
  • <span></span>165g | 5.8oz plain flour minus 1 tbsp +1 tbsp cornflour (cornstarch)
  • 2 tbsp fine semolina
  • <span></span>165g | 5.8oz caster sugar
  • ½ tbsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • <span></span>100g | 3.5oz cold unsalted butter (cubed)
  • 2 large eggs
  • <span></span>100g | 3.5oz whole milk
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 1 tsp orange blossom water
  • zest of 1 orange and 1 lemon
  • a little butter and flour to grease the cake tin
  • For the pastry cream
  • <span></span>375ml | 12 fl oz whole milk
  • 2 large eggs
  • <span></span>100g | 1/2 cup caster sugar
  • 4 tbsp cornflour (cornstarch)
  • 2 tbsp unsalted butter
  • 2 tsp orange blossom water
  • couple drops orange food colouring (optional)
  • Blood orange jelly
  • <span></span>Optional - you can skip or use store-bought jelly instead
  • 6 titanium strength gelatine leaves (or 8 platinum)
  • <span></span>480ml | 2 cups blood orange juice (strained (I used store-bough juice))
  • <span></span>150g | 5 1/2oz caster sugar
  • <span></span>240ml | 1 cup dessert wine
  • Whipped cream
  • <span></span>300ml | 10fl oz double (heavy cream)
  • <span></span>150g | 5 1/2oz icing sugar
  • 2 tsp orange blossom water
  • Syrup to soak cake
  • <span></span>120ml | 4fl oz strained orange juice
  • <span></span>100g | 3 1/2 oz caster sugar
  • <span></span>3-4 tbsp orange liqueur such as Cointreau or Grand Marnier
  • To top and decorate
  • 3 oranges
  • 1 ruby grapefruit
  • 2-3 tbsp flaked almonds
  • meringue kisses (optional)

Instruction

  • <span></span>Make the jelly. Soak the gelatine leaves in ice-cold water to soften. Heat the juice and sugar in a saucepan over medium-low heat and stir until sugar dissolves. Remove from heat. Squeeze water out of gelatine and add to the saucepan. Stir until it dissolves and add the wine. Pour into a 20x30cm (8x12in) tin and chill overnight. I used a star-shaped ice cube tray to create the jelly stars.
  • Make the pastry cream. In a bowl, whisk together the sugar, cornflour, eggs, orange blossom water and food colouring using a balloon whisk.
  • In a saucepan over medium heat, warm the milk until small bubbles appear along the edge of the pan. Do not allow it to boil.
  • Gradually pour the hot milk into the bowl while whisking to avoid curdling the eggs.
  • Pour back into the saucepan and cook over medium-low heat, stirring constantly, for about 5 minutes until cream thickens. Take off the heat and stir in the butter until it is incorporated.
  • <span></span>Transfer the pastry cream into a bowl and place cling film directly on the surface to stop a skin from forming. Snip a small hole on the clingfilm to allow steam to escape and chill for at least 2 hours or, ideally, overnight.
  • <span></span>Make the cake. Preheat the oven to 180C (350F). Grease a 18cm (7in) deep springform cake tin, line with greased baking paper and dust with flour shaking out any excess.
  • Sift all the dry ingredients (flour, cornflour, sugar, semolina, baking powder/soda and salt) and add them to the bowl of a food processor. Pulse to mix together.
  • Add the cubed butter and pulse again until the mixture resembles breadcrumbs.
  • Add the eggs and process for a minute until well incorporated.
  • Mix the milk, juice, orange blossom, vanilla extract and zest together in a measuring jug.
  • Gradually pour into the processor through the feeding tube and process together until you have an evenly mixed batter. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl to make sure the batter is thoroughly mixed.
  • Transfer the batter to the tin and bake for 45-50 minutes or until the cake is firm on top and a skewer inserted in the centre comes out clean. Cool completely before filling.
  • Cut a small crater into the centre of the cake (and eat the piece you take out!).
  • Make the syrup: heat the orange juice and sugar in a small saucepan until sugar dissolves. Stir in the alcohol and the brush over the cake - liberally soaking the middle and letting the syrup drip down the sides.
  • Segment the oranges and grapefruit: top and tail the fruit and then place cut side down on a cutting board. Use a small sharp knife to slice the peel and pith off the fruit - it's ok to remove a bit of the flesh also. Hold the fruit over a bowl and then cut either side of each segment to remove the membrane. Pat dry with kitchen towel and set aside.
  • Whisk the double cream, icing sugar and orange blossom water until you have soft peaks.
  • Fill the crater in cake with pastry cream and then spread or pipe some around the edge of the cake.
  • Arrange the fruit around the perimeter of the cake in concentric circle.
  • Turn the jelly out of the tin into a tray lined with baking paper. Cut into cubes (or shapes using cookie cutters). You will have extra - the recipe makes a lot!
  • Pile the whipped cream on top of the cake. Add some jelly cubes, sprinkle with the flaked almonds and add meringue kisses (optional). Serve immediately.