Blood Orange Elderflower Cake
Blood Orange Elderflower Cake is a citrusy floral Elderflower Cake with a gorgeous vibrant and refreshing Blood Orange cream frosting. It's a real princess cake (pink and cute and everything); so, it's great as a birthday cake and it's perfect as a tasty Easter dessert too.
Servings 16 Slice
Ingredients
- Blood Orange Cake
- 2 cups Flour
- 1 1/2 cups Sugar
- 1-1 tsp Baking Soda and Baking Powder
- 1 pinch of Salt
- 3 middle size Eggs
- 1/2 cup Oil
- 1/2 cup Elderflower Syrup
- 3/4 cup Sour Cream
- Elderflower Filling & Frosting
- 2 cups Whipping Cream
- 20 g Whip it
- 2 1/4 cup Mascarpone
- 1 cup Sugar
- Blood Orange Extract or Blood Orange Simple Syrup
Instructions
- Blood Orange Cake
- Preheat the oven.
- Mix the dry ingredients, the flour, salt, baking powder and soda and the sugar in a bowl.
- Mix the wet ones in another, bigger mixing bowl, the eggs, oil, elderflower syrup and the sour cream.
- Slowly add the dry ingredient to the wet ingredients with constant stirring.
- Grease the baking tin and pour the cake mixture in it.
- Bake the cake on middle heat for 25-30 minutes.
- Elderflower Filling & Frosting
- Mix the sugar and the mascarpone.
- Whip the whipping cream with the whip it.
- Slowly add the whipped cream to the mascarpone. Stir it with a spatula or a whisk, so you don't break the cream.
- Add the blood orange extract/simple syrup, then taste it. (If you use the simple syrup, be careful, not to water down the frosting by adding too much!)
- When the cake baked, let it cool.
- Cut the cake in half, then fill it with the frosting. Leave some to cover the outside of the cake too.