13 March, 2018

Zingy Orange and Passionfruit cake with White Chocolate Pistachio Buttercream

Posted in : Cakes on 13th March 2018 by : Ugne

Zingy Orange and Passion fruit Cake with White Chocolate Pistachio Buttercream

I absolutely love making cakes. And when I have an idea about the flavour combinations- it has to be put in to practice. Even though I love baking with chocolate, I do like citrus and sweet balanced desserts, and this cake represents just that.

It is all gorgeousness of fluffy lemon sponge, layered with homemade creamy passionfruit and orange curd, together with sweet and creamy pistachio and white chocolate buttercream. This light and packed with flavour cake is true delight, and is a fabulous change for heavy chocolate ones.

I made my butter cream using smooth and creamy Meridian Pistachio butter- it is packed with flavour and all the nutty goodness in it consists of 100% ground nuts.

So, without a further do, let’s ge cracking in making this cake 😉

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For the lemon vanilla sponges
320g of unsalted butter or vegetable shortening (room temperature)
300g golden castor sugar
4 medium free range eggs (room temperature, beaten)
200g self-rising flour
120g plain cake flour
1/2tsp baking powder
Pinch of fine sea salt
1tsp vanilla extract
Juice and zest of 2 unwaxed lemons

Firstly, preheat the oven to 180’C, grease and line 2 x 20cm/ 8inch cake tins with parchment paper.
Now in the stand mixer bowl (or large bowl if using hand held mixer) put your butter or shortening, add the sugar and beat well on the high speed until nice and airy, around 5 minutes.
Until your butter is mixing, sieve the flours together with baking powder and fine sea salt.
When butter is ready, start adding eggs little bit at a time whilst the mixer is working on a low speed. If the mix will start to curdle slightly, add table spoon of flour with each egg addition. When all eggs are added, start putting your flour, when that added, pour vanilla extract, lemon zest and juice and beat once again to incorporate.
Divide the batter evenly between 2 prepared pans and Bake for 20-25min on the middle shelf until golden brown. Or, until skewer come out clean. When done, let the sponges cool in the tins for 10 minutes, then remove on to the wire rack to cool down completely.

Orange and passionfruit curd
5 large free range egg yolks
120g granulated sugar
freshly squeezed 1 large orange juice
finely grated orange zest
Pinch of fine sea salt
5 passion fruit, pulp and juice
80g unsalted butter, cut into chunks

Place orange juice, orange zest and passion fruit pulp in the large pan together with sugar, egg yolks. Start heating on low heat constantly whisking with a hand whisk. Don’t let your eyes of the pan and stir it continuously not letting to boil. Curd can stick to the bottom very quickly, therefor low heat and constant mixing is essential. You will notice the curd starting thickening. When it thickens, take off the heat and whisk in salt and cubed butter piece at a time until all incorporated. Now sieve through in to the clean bowl using fine sieve pressing well to get all the curd and fruit juices though. Let it cool and refrigerate covered with cling film until needed.

Pistachio White chocolate buttercream
250g unsalted butter, room temperature
120g Meridian Pistachio nut butter
150g white chocolate, melted and cooled to room temperature
130g icing sugar, sifted
1tsp vanilla extract
pinch of fine sea salt

In the large clean bowl beat butter, pistachio butter very well til nice and creamy. Reduce mixer speed to minimum and start adding powdered sugar table spoon at a time.
Increase the speed and slowly pour melted chocolate whilst the mixer is on. Add the salt and vanilla extract. Whip the butter cream for good 5 or more minutes until it’s well aerated.
When done, transfer some of the butter cream in to the piping bag.

When ready to assemble, cut the sponges horizontal to make 4. Pour the curd in to clean piping bag.

Place first sponge on the serving plate, pipe thick buttercream border around the edge and spread little bit in the middle. Top it up with good spread of curd and place second sponge on top. Layer same way rest of the cake. When done, cover it with crumb coat of butter cream and place in the fridge to harden, for 30 minutes or so. Now you can finish off nicely spreading remaining buttercream over the cake.