Jump to Main ContentJump to Primary Navigation
Top

Honey layer cake with orange mousse

honey.jpg

Forget heavy, fruit-laden Christmas cake that’s solid enough to use as a doorstop. The Scandinavian food revolution is dessert-shaped this week – coming to you in the form of this zesty Christmas favourite from Nordic food guru Trine Hahnemann.

Kcal: 370 per serving

Saturated fat: 14.3g per serving

Preparation time: 15 minutes

Cooking time: 45 minutes

Ingredients (Serves 12):

For the cake:

  • Salted butter, for greasing the tin
  • 3 eggs, separated, plus 1 whole egg
  • 100g caster sugar
  • 225g honey
  • 250g plain flour
  • 2 tsps baking powder
  • ½ tsp ground cloves
  • ½ tsp ground ginger

For the orange mousse:

  • 6 gelatine sheets
  • 50g icing sugar
  • 200ml freshly squeezed orange juice
  • 1 tbsp finely grated unwaxed lemon zest
  • 3 tbsps finely grated organic orange zest
  • 500ml double cream, lightly whipped

To serve:

  • 5 oranges
  • 4 tbsps Grand Marnier
  • Finely grated zest
  • 1 organic orange

Method

Step 1: Preheat the oven to 150˚C/300˚F/gas mark 2. Grease the sides of a 24cm round springform cake tin and line the base with baking parchment.

Step 2: Beat the egg yolks, whole egg, sugar and honey until the mixture holds together smoothly. In a separate bowl, sift together the flour, baking powder and spices, then fold this into the batter. Whisk the egg whites until stiff and gently fold them into the batter, too. Pour into the cake tin and bake for 45 minutes until a skewer comes out clean. Leave to cool.

Step 3: Soak the gelatine sheets in cold water for 5-10 minutes. Sift the icing sugar into a bowl then mix in the freshly squeezed orange juice and lemon and orange zests.

Step 4: Remove the gelatine from the water and squeeze dry. Place in a bowl over a pan of simmering water (but don’t let the bowl touch the water). Heat until melted, then stir into the orange mixture before pouring through a sieve. Fold it gradually into the whipped cream, then refrigerate for an hour.

Step 5: Cut the five oranges into segments. Slice the cake into three horizontal layers and sprinkle the bottom and middle layers with Grand Marnier. Place the bottom layer on a serving plate. Spread with a third of the mousse, then a layer of orange segments. Repeat with subsequent layers. Spread the remaining mousse on top, pile with the rest of the orange segments and sprinkle with the orange zest. Let the cake rest for 30 minutes before serving.

From Scandinavian Christmas by Trine Hahnemann (£16.99, Quadrille)

Related

main-use.jpg

The world's most erotic food

herofood.jpg

Stylist's 100 greatest recipes

tramshed.jpg

An East End food safari

Comments

Latest...

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016

Our latest dessert obsession: fried Nutella ice cream

Girdle your stomachs... by Alex Peake-Tomkinson

20 Jan 2016