This stunning cake features a combination of delicious fruit flavours.
Preheat oven to 180 degrees celsius. Prepare three 8-inch cake tins.
Sift dry ingredients.
Rub sugar and zest of 2 blood oranges together to release oils.
Beat butter in stand mixer bowl until creamy.
Add sugar zest mixture and beat until light and fluffy.
Add ¼ cup of blood orange juice.
With mixer on low speed, add eggs one at a time.
With mixer on low speed, slowly add dry ingredients and milk in alternating batches.
Distribute cake batter evenly into pans. Bake until golden brown and cooked through. (About 22 minutes give or take).
Place egg whites and sugar in a heatproof bowl. Whisk until combined and ever so slightly aerated.
Fill a medium sized saucepan with about 3-4cm of water. Place on medium heat.
Place heatproof bowl on top of saucepan, creating a double boiler.
Whisk while heating until the eggs reach 70 degrees celsius.
Transfer to the bowl of a stand mixer.
Beat on high with the whisk attachment until bowl returns to room temp.
Insert the paddle attachment and add vanilla and butter. Mix until incorporated and smooth.
Set aside 2/3 of the icing and to the remaining third add 2 tbsp of pureed blueberries and 1/3 cup of slightly crushed blueberries.
Combine 2-3 Tbsp of blood orange juice with 1-2 cups of icing sugar. It needs to be thick enough that it doesn’t just run down the side of the cake to the base but thin enough to make drip lines down the sides.
To assemble, spread even amounts of the blueberry buttercream on each layer of cooled cake.
Assemble each layer on top of each other making sure that blueberries will be visible when the cake is cut.
Ice the entire cake with the un-coloured buttercream and chill before placing the glaze on top and letting it dribble over the edge.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
Trending This Week