Orange Blossom Mimosa Cake
By OcadoLife
Published on 05 September 2024
This delicate Orange Blossom Mimosa Cake from recipe developer and food stylist Saskia Sidey is a spin on a classic Italian lemon cake. It’s made with super-fine 00 flour for an extra-light texture, and the pale sponge pieces covering the cake resemble pretty mimosa flowers. For a fun (adult-only) boozy version, swap the orange blossom water for orange liqueur, and adjust to taste for a stronger kick. Time and servings
1 hr 5 minsTotal time
12Servings
30 minsPrep time
35 minsCooking time
Ingredients
- 1 knob unsalted butter, for the tins
- 6 large eggs, plus 4 yolks
- 225g caster sugar
- 3 tsp orange blossom water
- 2 oranges, zested
- 135g flour
- 100g cornflour
- 500g custard
- 300ml double cream
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 4. Grease 2 x 20 cm deep cake tins; line the bases with baking paper.Step 2
Using a stand mixer or electric whisk, beat the eggs, yolks, sugar and a pinch of salt for 12 mins or until tripled in volume.Step 3
Add 1 tsp orange blossom water and half the orange zest, then sift in the flour and cornflour. Gently fold it in with a large metal spoon until no streaks remain, taking care not to knock out the air.Step 4
Pour the mixture into the tins; one should be two-thirds full and the other half-full. Bake the small cake for 25 mins and the large for 35 mins, or until a skewer comes out clean. Loosen the cake edges from the tins with a knife; leave to cool for 5 mins, then remove to a wire rack to cool fully.Step 5
Pour the custard into a bowl and stir through the remaining orange blossom water and zest. In a separate bowl, whip the cream to stiff peaks, then gradually fold it into the custard with a spatula, until combined and smooth.Step 6
Halve the large cake with a serrated knife to make 2 layers. Place the bottom layer on a plate, spread with a thick layer of the cream; sandwich on the top layer. Carefully trim (and enjoy sampling – cook’s treat!) the browned top and sides from the remaining smaller cake to expose the paler sponge beneath. Cut this into rough 5-10 mm cubes.Step 7
Spread the remaining cream over the stacked cakes to cover the sides and top, then stick the sponge cubes all over the outside, avoiding any gaps. Best eaten the same day. Store leftover cake in a chilled, airtight container for up to 2 days.