Boozy Orange Aperol Spritz cake
Orange Aperol Spritz cake recipe, that not just looks like an Aperol cake but taste wise also delivers on what we love about Aperol Spritz.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 g Vegetable oil
- 80 g Granulated sugar (I used brown sugar but granulated works fine too (it will give a lighter sponge colour))
- 1 Egg (room temp)
- 50 g Yogurt (Thick, Greek or Turkish style use on room temp)
- 80 g Pastry flour (AP works too)
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- Pinch of salt
- Orange zest (zest of 1 large orange)
- 30 g Granulated sugar
- 30 g Orange juice (freshly squeezed)
- 20 g Aperol
- 20 g Prosecco
- 300 g Orange (cut into segments)
- 120 g Aperol
- 150 g Prosecco
- 120 g Orange juice (freshly squeezed)
- 6 Gelatine sheets
- Orange zest
- Rosemary
Instructions
- 1
Heat oven to 180 C / 356°F
- 2
Prepare a 15 cm (6 inch) round cake pan with parchment paper
- 3
Whick together wet ingredients: yogurt, egg, sugar, oil
- 4
Sift dry ingredients together: flour, salt, baking powder and baking soda then fold dry ingredients into the wet ingredients with the help of a Rubber spatula. Mix just until combined
- 5
Add orange zest in
- 6
Bake for 30 min or until skewer inserted in the middle of the cake comes out clean
- 7
Make the syrup by boiling sugar and orange juice then once it gets syrupy, mix in Prosecco and Aperol
- 8
Gently apply syrup on top of the cake. Wait until syrup sinks in then apply another layers. Be careful not to make the cake super wet though
- 9
Cool the cake on Cooling rack
- 10
Cut oranges into segments and make the freshly squeezed orange juice
- 11
Pour Prosecco and Aperol on top of orange segments and ideally let them infuse for a few hours
- 12
Soak gelatine sheets into cold water
- 13
Bring orange juice to boil, then remove saucepan from heat, squeeze excess water from gelatine sheets and stir them into the orange juice
- 14
Pour orange juice over the orange & Aperol mixture, stir so they well mixed together. Let it slightly thicken in the fridge
- 15
Assemble the Mousse cake ring (adjustable in size) and set it to the size of the cake that is 15cm / 6inch. For a neat looking, smooth side surface use Acetate cake collar within the mousse ring. Alternatively use a spring form tin
- 16
Pour the Orange Aperol topping over the cake when the topping starts to thicken but not fully thickened yet. Smooth the top with an Offset spatula
- 17
Chill cake in the fridge for 3-4 hours for the topping to set
- 18
Carefully remove the mousse ring and cake collar
- 19
Decorate with orange zest and rosemary