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...

Behold the avocado rose: our latest food obsession

Stylish and delicious – what more could we want? by Harriet Hall

04 May 2016

The four MasterChef finalists reveal the secrets of the kitchen

Splitting the judges and melting ice cream

27 Apr 2016

Ten veggie recipes to whip up in 15 minutes or less

One can never have enough veggie-based meals in one's culinary repertoire by Amy Swales

26 Apr 2016

Will you dine at London’s new ‘naked’ restaurant?

"The idea is to experience true liberation..." by Amy Lewis

21 Apr 2016

Introducing the rainbow toasties of your Instagram dreams

It's a grilled cheese sandwich for magical unicorns by Amy Swales

20 Apr 2016

The graphic and grisly cakes your nightmares are made of

Internal organs in fondant form by Amy Swales

20 Apr 2016

A Hello Kitty café is finally coming to the UK

Book in your matching Hello Kitty mani, stat by Amy Swales

14 Apr 2016

The cocktails that help us hit our five-a-day

Drinks from the vegetable patch

12 Apr 2016

The Stylist team take on their very own bush tucker trial

Team Stylist puts four insect-filled recipes to the test by Jenny Tregoning

11 Apr 2016

15 sweet, sour and refreshing cocktails to make at home

We've consulted the experts to bring you the best herby, floral mixes for spring by Amy Swales

11 Apr 2016