A 50th birthday cake: layers of Joconde sponge, lightly flavoured with orange zest. The sponge is brushed liberally with Amaretto, and a very thin spreading of fresh raspberry purée.
The layers are sandwiched together and covered with fresh raspberry buttercream, into which a little orange zest and a hint of orange oil have been added.
A simple fondant “50”, coated with raspberry flakes – which have a wonderfully tangy, almost fizzy, flavour – is placed on the top.
Dark chocolate cigarillos surround the cake and fresh raspberries, some dusted with raspberry powder, finish off the cake.
I also made a miniature one of these at the same time and as with most of my cakes, the combination of fresh fruit, light liqueur-brushed sponge and a light, almost mousse-like buttercream makes it more a dessert cake.