Orange Blossom and Rhubarb Layer Cake Recipe
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 i
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ocado.com.
Cooking tools:
- Hand mixer
- Kitchen scale
- Sifter
- Cake pan
- Parchment paper
- Cooling rack
- Offset spatula
- Skewer
- Mixing bowl
- Saucepan
- Spatula
- Measuring spoon
- Oven
- Stove
- Cake stand
- Serving platter
- Airtight container
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
- ¼ tsp orange blossom water
- 250g unsalted butter, softened
- 150g rhubarb compote
- 1 sprinkling dried rose petals, to decorate (optional)
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