I was asked to make a dairy free cake for a family party, and it needed to be a cake that transports well. I came up with this orange sponge with orange curd filling topped with toasted coconut.
2 people made this
For the pastry base
1 large unwaxed orange
300g caster sugar
75ml extra virgin olive oil
2 teaspoons vanilla extract
280g plain flour
1 level teaspoon baking powder
4 large eggs
For the orange curd
1 teaspoon finely grated orange zest
170ml freshly squeezed orange juice
1 teaspoon cornflour
3 large eggs
For the decoration
unsweetened dessicated coconut
candied orange peel
Method Prep:1hr › Cook:50min › Extra time:4hr › Ready in:5hr50min
Preheat your oven to 190 C / Gas 5. Grease a 25cm springform tin with neutral oil and dust lightly with flour. Turn the tin upside down and gently knock off any excess flour. Set to one side.
Wash orange well and dry. Using a peeling knife or a zester, remove the zest and set to one side. Remove the white pith, it has a bitter taste. Divide orange into segments and remove any seeds and membranes. Add zest and orange pieces to your food processor and puree till smooth. Add half of the sugar, the olive oil and vanilla extract and stir well to combine. Set to one side.
Beat eggs and the remaining sugar with your electric mixer till lightly coloured and fluffy, about 7 minutes. Sift flour and baking powder and fold half of it into the egg mixtures. Fold in pureed orange, then the rest of the flour. There should not be any traces of flour left.
Tip mixture into the prepared tin and bake in the preheated oven for 20 minutes. Reduce oven temperature to 160 C / Gas 3 and bake till a toothpick comes out clean, a further 30 minutes. Let briefly cool in the tin, then unmould onto a wire rack. Let cool completely.
Add all ingredients to a metal bowl placed over a pot with simmering water, or use a double boiler. Stir with a wooden spoon till thickened and the mixture coats a spoon, that can take easily 10 to 15 minutes. Remove from the hob and let cool, then refrigerate for 4 hours.
Cut the pastry base vertically into two layers of equal thickness. Place the bottom layer on a cake serving plante and spread with 1/3 of the orange curd. Top with the second layer and spread the top and sides with the remaining curd.
Toast coconut in a non greased pan till lightly browned, stirring often so they won't burn. Let cool. Sprinkle over the cake and decorate with candied orange. Refrigerate cake till serving.