Orange berry wedding cake - the base
This light, berry-laden gateau tastes as incredible as it looks, but is best tackled by confident cooks
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INGREDIENTS:
 FOR THE CAKES
You will need two cakes for this recipe - one 30cm/12in and the other 20cm/8in. Stack the cakes on the day and no earlier - they're not as sturdy as fruitcake.
FOR THE 30CM CAKE (halve these amounts for the 20cm cake)
50g/2oz butter, melted and cooled, plus
extra for greasing
8 eggs
200g/8oz caster sugar
100g/4oz ground almonds
zest 2 oranges
200g/8oz plain flour
1 tsp baking powder
You will also need orange syrup, creme patisserie, chocolate modelling paste, and fresh berries to decorate
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PREPARATION:
1 Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep, 30cm round cake tin with baking parchment. Whisk the eggs and sugar together using a hand-held or tabletop mixer until the mixture leaves a trail when the whisk blades are lifted. This could take 8-10 mins, but don't skimp this step as it is crucial to the success of the cake.
2 Fold in the butter, almonds and orange zest using a large metal spoon, then sift in the flour and baking powder. Fold everything together lightly, then pour into the tin. Bake for 50-60 mins (30-40 mins for the smaller cake) until firm to the touch. Cool in the tin for 5 mins, then turn out, peel off the paper and leave to cool completely. The cakes can now be frozen for up to a month.
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PREP/COOK
INFORMATION:
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Source: Good Food Magazine, June 2008
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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