Orange Blossom and Rhubarb Layer Cake
By OcadoLife
Published on 30 April 2026
Pastry chef Adriann Ramirez created this Orange Blossom and Rhubarb Layer Cake using olive oil for a light and aromatic sponge. The Swiss meringue buttercream is made with dark sugar for extra depth – it takes a bit more effort, but the results are truly delicious. Time and servings
1 hr 15 minsTotal time
16Servings
45 minsPrep time
30 minsCooking time
Ingredients
- 275ml olive oil, plus extra for greasing
- 120g mascarpone
- 185g Greek yoghurt
- 4 large eggs, plus 3 large egg whites for the buttercream
- 400g caster sugar, plus 40g for the buttercream
- 1½ tsp sea salt flakes, plus a pinch to finish (optional)
- 1 tbsp vanilla extract
- 390g plain flour, sifted
- 2 tsp baking powder, sifted
- 80g dark brown sugar
- 250g unsalted butter, softened
- 150g rhubarb compote
- 1 sprinkling dried rose petals, to decorate (optional)
Method
Step 1
Preheat the oven to180°C/160°C fan/gas 4. Grease and line 3 x 20cm round baking tins.Step 2
In a bowl, mix the mascarpone and yoghurt with an electric whisk until smooth. Beat in the 4 whole eggs and olive oil, then whisk in 400g caster sugar, the salt and vanilla extract until smooth. Fold in the flour and baking powder until just combined.Step 3
Divide the batter evenly between the tins. Bake for 25-30 mins until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool completely.Step 4
For the buttercream, combine the egg whites, remaining 40g caster sugar, dark brown sugar and orange blossom water in a heatproof bowl set over a pan of simmering water. Whisk for 3-5 mins until the sugar has dissolved – the mixture should feel smooth when rubbed between your fingers. Remove from the heat and whisk on high speed until thick, glossy and cool to the touch. Add the softened butter a little at a time, whisking well after each addition. It may look split at first, but keep whisking and it will become smooth and silky.Step 5
To assemble, place one sponge on a serving plate or cake stand. Spread with a layer of buttercream, then spoon over half the rhubarb compote and gently spread it out. Top with the second sponge and repeat with more buttercream and the remaining compote. Place the final sponge on top, upside down for a flat surface.Step 6
Spread the remaining buttercream over the top and sides, smoothing with a palette knife. Sprinkle with a pinch of sea salt flakes and dried rose petals, if you like. Store in an airtight container at room temp for 2 days or chill for up to 1 week.