75 g (3 oz) candied orange and lemon peel, chopped
100 g (3 1/2 oz) sultanas
45 ml (3 tbsp) Grand Marnier or Cointreau
25 g (1 oz) gelatine powder
300 g (11 oz) curd cheese, sieved
75 g (3 oz) caster sugar
250 g (9 oz) lemon curd
20 g (2 tbsp) orange zest
375 ml (13 fl oz) double cream, softly whipped
35 g (5 tbsp) pistachios, chopped
100 g (3 1/2 oz) sultanas
45 ml (3 tbsp) Grand Marnier or Cointreau
25 g (1 oz) gelatine powder
300 g (11 oz) curd cheese, sieved
75 g (3 oz) caster sugar
250 g (9 oz) lemon curd
20 g (2 tbsp) orange zest
375 ml (13 fl oz) double cream, softly whipped
35 g (5 tbsp) pistachios, chopped
for the Syrup
75 g (3 oz) granulated sugar
25 ml (1 fl oz) water
45 ml (3 tbsp) Grand Marnier or Cointreau
1 cooked fat free sponge 24 cm (9 1/2 in) diameter (see note)
25 ml (1 fl oz) water
45 ml (3 tbsp) Grand Marnier or Cointreau
1 cooked fat free sponge 24 cm (9 1/2 in) diameter (see note)
method
1. Soak the orange and lemon peel and the sultanas in Grand Marnier or Cointreau for at least 30 minutes.
2. Make a syrup with the sugar and water boiled to 'thread stage', when the syrup will form a thread between the opened blade points of a pair of scissors. Mix in the liqueur. Cool.
3. Slice the sponge cake horizontally into two layers, of one-third and two-thirds thicknesses.
4. Lightly oil a 24 cm (9 1/2 in) spring-form tin and line the base with greaseproof paper. Drop the thicker cake layer into the tin and brush all over with the flavoured syrup.
5. Sprinkle the gelatine powder on to 75 ml (3 fl oz) very hot, but not boiling, water in a cup and stir to dissolve. Leave to cool. The mixture should be transparent and lump-free, if it is not, place the cup in a pan of warm water and heat gently. Cool to room temperature before using.
6. Meanwhile, beat the curd cheese with the sugar, lemon curd and orange zest until well blended. Gently trickle over the gelatine liquid, beating all the time.
7. Set aside until the cream is on the point of setting. Using a large metal spoon, lightly fold in the soaked peel and sultanas, the liqueur, whipped cream and the pistachios.
8. Pour the cream cheese filling on to the sponge cake in the prepared tin and smooth it out. Carefully cut half of the remaining sponge layer into six triangular pieces and evenly space them on top of the filling to create a fan effect.
9. Flavour 140 ml (5 fl oz) sweetened whipped cream with 30 ml (2 tbsp) of orange liqueur and pipe rosettes of cream on the cake. Decorate with candied peels and pistachios. Chill for 5 - 6 hours. The cake may be prepared 2 - 3 days ahead of time and kept in the refrigerator.
Fold in 100 g (4 oz) sifted plain flour using a large metal spoon. Work in a figure-of-eight movement, avoiding stirring the mixture, which will lose all the air and make the sponge heavy and damp.
Pour the batter into a prepared spring-form tin and bake immediately in a preheated oven at 180°C (350°F) Gas 4 for 30-35 minutes for a deep cake, 20 minutes for a shallow cake.
2. Make a syrup with the sugar and water boiled to 'thread stage', when the syrup will form a thread between the opened blade points of a pair of scissors. Mix in the liqueur. Cool.
3. Slice the sponge cake horizontally into two layers, of one-third and two-thirds thicknesses.
4. Lightly oil a 24 cm (9 1/2 in) spring-form tin and line the base with greaseproof paper. Drop the thicker cake layer into the tin and brush all over with the flavoured syrup.
5. Sprinkle the gelatine powder on to 75 ml (3 fl oz) very hot, but not boiling, water in a cup and stir to dissolve. Leave to cool. The mixture should be transparent and lump-free, if it is not, place the cup in a pan of warm water and heat gently. Cool to room temperature before using.
6. Meanwhile, beat the curd cheese with the sugar, lemon curd and orange zest until well blended. Gently trickle over the gelatine liquid, beating all the time.
7. Set aside until the cream is on the point of setting. Using a large metal spoon, lightly fold in the soaked peel and sultanas, the liqueur, whipped cream and the pistachios.
8. Pour the cream cheese filling on to the sponge cake in the prepared tin and smooth it out. Carefully cut half of the remaining sponge layer into six triangular pieces and evenly space them on top of the filling to create a fan effect.
9. Flavour 140 ml (5 fl oz) sweetened whipped cream with 30 ml (2 tbsp) of orange liqueur and pipe rosettes of cream on the cake. Decorate with candied peels and pistachios. Chill for 5 - 6 hours. The cake may be prepared 2 - 3 days ahead of time and kept in the refrigerator.
Fat Free Sponge
To make a fat-free sponge of the size needed here, lightly whisk 4 whole eggs and 100 g (4 oz) caster sugar in a bowl set over a pan a quarter filled with simmering water, for 5 - 10 minutes, until the mixture is rich and creamy. Remove from the heat and beat for another 20 minutes by hand, or 10 minutes with an electric mixer. Blend in the seeds of a 5 cm (2 in) vanilla pod.Fold in 100 g (4 oz) sifted plain flour using a large metal spoon. Work in a figure-of-eight movement, avoiding stirring the mixture, which will lose all the air and make the sponge heavy and damp.
Pour the batter into a prepared spring-form tin and bake immediately in a preheated oven at 180°C (350°F) Gas 4 for 30-35 minutes for a deep cake, 20 minutes for a shallow cake.
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