HER MAJESTY’S CAKE
Prep time 50 minutes to 1 hour Cooking time 1¼ to 1¾ hours
FOR THE CAKE: 700g plain flour, sifted 4 tsp baking powder 500g unsalted butter, softened and diced 500g caster sugar 8 medium eggs 3 tbsp lemon juice Zest of 3 oranges FOR THE BUTTERCREAM: 400g unsalted butter, softened 800g icing sugar, sifted Zest of 2 oranges 4 tbsp whole milk FOR THE FONDANT DRIZZLE: 150g white fondant, grated 25ml water Purple food colouring, as required FOR THE ORANGE DRIZZLE: Juice of 3 oranges (you need 200– 300ml) 150g caster sugar FOR DECORATION: White sugar paste roses, varying sizes, or real roses Edible glue or glucose syrup Edible silver glitter ‘I didn’t ever think I was going to say these words all in one sentence: “I made the Queen’s 90th birthday cake!” says Nadiya. ‘After deliberating for days, I decided to opt for a classic drizzle cake, but flavoured with oranges rather than lemons. Here is a smaller, simpler version for you to try at home.’ For the cake, line and grease 2 x 20cm springform tins. Preheat the oven to 180°C/fan 160°C. Add all the ingredients to a bowl one by one. Then, using a handheld or stand mixer, mix everything together for 3 minutes or until you have a smooth batter. Divide the mixture between two tins and level off the tops. Bake for 1½ hours to 1¾ hours, but check after 1¼ hours as cooking time depends on your oven. While the cakes are cooking, make the buttercream and orange drizzle. To make the buttercream, add butter to a mixing bowl and mix on high for 2 minutes. Add icing sugar, a little at a time, and mix on a medium speed. Add orange zest and milk and mix on a high speed for 3 minutes until you have a light and fluffy buttercream. To make the orange drizzle, add orange juice and sugar to a jug and mix well. The sugar will not dissolve completely. When the cakes are golden brown, with a slight peak at the top, and a skewer inserted comes out clean, they are ready. Remove from the oven and leave to cool for 10 minutes in the tin. Turn out and leave to cool completely on a wire rack. Cut the domed tops off both sponges and level them off. Carefully slice both cakes across into two, giving you four sponges. Spoon the orange drizzle equally over the 4 sponges. Lay the four sponges out, making sure that one of the two with crusts faces down and one faces up. Then generously cover the top and side of each with the buttercream. Put the crust-side-down slice on a cake base or plate, then carefully place the other layers on top, finishing with the crust-side-up slice. Place the whole cake in the fridge for about 15-20 minutes until the buttercream has crusted over. For the fondant drizzle, add the fondant and water to a pan and heat on low to medium, stirring continuously, until it has melted and become liquid. Add the food colouring a little at a time until you have a vibrant purple colour. Transfer into a bowl and leave to cool completely. Add a drop or two of cold water to loosen if needed. Pour the cold fondant over the top of the cake, drizzling it gently down the sides. Finish off by brushing the tips of the sugar roses with edible glue and dipping them in glitter. Arrange them in a crescent shape around one edge of the top of the cake. Or simply decorate it using real white roses.
Sponges can be frozen before decorating and drizzling.