Orange, Rose and White Chocolate Cake

Orange and rose flavoured sponge, sandwiched together with orange jam and white chocolate buttercream, decorated with sugared violas and pelargoniums.

This was my first attempt at using flowers from my edible balcony garden, to decorate a cake, and I am really pleased with the result. It looks beautiful and summery to match the lovely sunny weather!

I wanted to make a cake that could complement the flowery decorations, so I chose to flavour my sponge with orange and rose, and I used white chocolate in the buttercream, to give it some extra flavour.


Its amazing how much some flower decorations can do for a cake, that otherwise might have looked a bit boring and uninspiring. So what better way to wow your friends and family this summer than to make a stunningly decorated cake for desert, with flowers you can grow in your own garden?!

Variations: You could use any kind of jam to flavour the sponge, and fill the cake, strawberry or raspberry would be lovely. Also, if you don’t like rose, then just leave it out and the cake will still be delicious!


Ingredients: Serves 8

The Sponge:

  • 200g Butter
  • 100g Caster Sugar
  • 150g Orange Jam
  • 3 Eggs
  • 1tsp Rose Water
  • 200g Self Raising Flour

The Buttercream:

  • 150g Butter
  • 300g Icing Sugar
  • 200g White Chocolate
  • 1tsp Vanilla Extract

The Crystallised Flowers:

  • 12 Viola flowers
  • 2-3 Pelargonium Flours
  • 1 Egg white
  • Icing Sugar


To Make:

The Sponge:

Preheat the oven to 180°C and grease and line two 20cm cake tins.

Cream together the butter, sugar and jam until pale and fluffy. Mix in the eggs one at a time then fold in the flour and rose water.


Spoon into the prepared cake dishes, and bake in the preheated oven for 20 minutes.

Leave to cool on a wire rack before assembling.

The Crystallised Flowers:

Snip the flowers of your choice from the plants, making sure not to snip too close to the base, or the flowers will fall apart!


Use a paint brush to coat each flower with egg white and then dust with icing sugar, leave to dry on a wire rack before using – this should take about 1 hour.


The Buttercream:

Melt the white chocolate in the microwave and leave to cool.

Cream together the butter and icing sugar until smooth and glossy, then whisk in the white chocolate and vanilla extract.


Spread the bottom cake layer in a few tbsp of orange jam and a dollop of the buttercream.



Then place the second layer of sponge on top. Coat the outside of the cake in a thick later of buttercream, using a knife to smooth it out.

Decorate with your edible flowers! I put the pelargoniums in the middle of the cake, and used the smaller violas around them.

Serve and enjoy!


Orange and Passion Fruit Pudding Cakes

Light sponge puddings, flavoured with zingy orange and passion fruit, covering a layer of citrus orange curd.


I recently bought some little ramekins, which I have used as containers for sauces etc. when serving dinner, but I hadn’t used them for individual desserts, so this weekend, I decided it was time!

I have come across lots of recipes for lemon puddings which I liked the idea of, but I wanted to make my puddings a little bit more unusual, so I have used a combination of orange and passion fruit to flavour them.

These puddings are exceptionally light and refreshing, the fluffy fruity sponge is spooned out of the ramekins, in a delicious orange curd sauce, which makes a really satisfyingly sweet, indulgent pudding. Excellent as a Sunday evening treat!


Variations: The orange and passion fruit, juice, zest and curd, could be replaced with lemon, to make lemon puddings.


Ingredients: Makes 6 Individual Puddings

  • 2 Large Oranges – juice and zest
  • 2 Passion fruits – strained juice
  • 60g Butter
  • 120g Caster Sugar
  • 50ml Milk
  • 6 tsp Orange Curd
  • 2 Eggs, separated


To Make

Grease 6 individual ramekins and pre-heat the oven to 180°C

Cream together the butter and sugar in a mixing bowl, with the orange zest, until light and fluffy.

Fold in the egg yolks, one at a time.

Stir in the orange and passion fruit juice, and then fold in the flour.

Fold in the milk.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Slowly fold the egg whites into the cake mixture, being careful not to knock out all the air.

Add 1tsp of orange curd to each ramekin, and spread evenly across the bottom.

Spoon the cake mixture into the ramekins, over the orange curd.

Place the ramekins in a baking tray filled with water, reaching 1/3 of the way up the sides of the ramekins.

Bake in the pre-heated oven for 15-20 minutes, until the tops of the sponges start to colour and are firm to touch.

Leave to cool for 5 minutes, before serving warm.


Recipes you may also like:

Seville Orange Curd


Orange, Olive Oil  and Ground Almond Cake


Orange, Olive Oil and Ground Almond Cake

Moist light sponge flavoured with orange, olive oil and ground almonds, layered with sweet mascarpone and tangy orange curd.


This is yet another recipe to use up my orange curd! I made this whilst as home for the weekend to use the jar of curd I gave to my family. I wanted to make a traditional looking sandwich cake, but I was feeling a bit adventurous, so decided to use olive oil and ground almonds to flavour the sponge.

The olive oil and ground almonds make a very moist but light sponge, and the flavours give a really summery, Mediterranean feel. It makes a lovely after dinner treat!

Variations: This cake could be made with any other citrus fruit such as Lemon


The Cake

  • 4 Eggs
  • 220g Caster Sugar
  • Zest and Juice of two Large Oranges
  • 100g Olive Oil
  • 150g Ground Almonds
  • 100g Self Raising Flour
  • 1 tsp Baking Powder
  • 100g Melted Butter

The Filing:

  • 250g Mascarpone Cheese
  • 50g Icing Sugar
  • 220g Orange Curd


To Make:

Preheat the oven to 180 °C and prepare two 20cm cake tins.

Whisk together the eggs and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.

Stir the orange juice and zest.

Fold in the olive oil, and then the ground almonds, 75g at a time.

Fold in the flour and baking powder, and then the melted butter.

Divide equally between the two cake tins and bake in the pre-heated oven for 20-25 minutes.

Cool completely on a wire rack before assembling.

Once the cake is cool, mix the icing sugar into the mascarpone cheese.

Cut either one or both sponges into two, to make either a three or four layered cake.

Take one cake layer and put on the cake stand to act as the base, spoon over ½ the mascarpone mixture, and then ½ the orange curd (or 1/3 if you are doing 4 layers). Add the next sponge and then the other half of the mascarpone and orange curd.

Add the final sponge to the top of the cake and dust with icing sugar. The cake is ready to serve!


Recipes you may also like:

Double Chocolate Orange Curd Layer Cake


Spiced Orange and Earl Grey Tea Loaf


Spiced Orange and Earl Grey Tea Loaf

Moist Loaf Cake Flavoured with Fragrant Spiced Orange Jam and Earl Grey Tea, Smothered in Citrus Spiced Orange Syrup.

DSC04121 I came up with this recipe as a way of using my spiced orange jam to favour a cake. I have always liked the idea of a marmalade tea loaf, but find it too bitter, so I thought my Orange jam might be a great alternative.

I have also recently discovered a love of tea, and I have been really keen to try incorporating a tea flavour into some of my cooking, so I’ve killed two birds with one stone in this recipe!

I was worried that the flavours might be a bit overpowering together, but they actually complement each other perfectly, and the syrup makes the sponge perfectly moist. It has had approval all round from my friends and family who have tried it!


A lemon Drizzle Version of this cake would be a great alternative – just add lemon juice and zest to the cake, and make an earl grey and lemon syrup to drizzle over the top.

Substituting the Orange jam for Apricot would work well.




For the Cake:

  • 3 Eggs
  • 200g of Caster Sugar
  • 100g Spiced Orange Jam
  • Zest and juice from 1 Orange
  • 350g Self Raising Flour
  • 200g Melted Butter
  • 120ml of Very Strongly Brewed Earl Grey Tea

For the Orange Syrup Topping:

  • 100g Spiced Orange Jam
  • 1tbsp Honey
  • Zest and Juice from ½ an Orange
  • 100ml Very Strongly Brewed Earl Grey Tea

The Cake:

Prepare a 23 by 13cm loaf tin and preheat the oven to 170°C

Whisk together the eggs, sugar and jam for a few minutes until very light and fluffy.

Fold in half the flour and then half the earl grey tea, repeat until all the four and tea are incorporated.

Fold in the melted butter and orange juice.

Pour the cake mixture into the prepared tin and bake in the preheated oven for 1 – 1 ¼ hours. Check the cake after 1 hour, if it is not cooked though, cover in foil and bake for a further 15-20 minutes.

Once cooked though, remove the cake from the tin and leave to cool on a wire rack.

Use a skewer to pierce holes ¾ of the way into the cake, to allow the syrup to penetrate the sponge

Meanwhile, make the orange syrup topping:

Combine all ingredients in a small pan over a high heat and boil vigorously for a few minutes.

Spoon over the warm loaf cake making sure the whole surface is covered.

Once all the liquid has been absorbed, it is ready to serve. Delicious with a nice cup of Earl Grey tea!


Related Recipes:

Spiced Orange Jam


Spiced Orange Jam

Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.

Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.

The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!

Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.


Ingredients: Makes Three 250g Jars

  • 300ml Seville Orange Juice
  • Zest from 3 Seville Oranges
  • 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
  • 2 Star Anise
  • 1 Cinnamon Stick
  • 4 Pieces of Stem Ginger, Finely Chopped
  • 50ml Stem Ginger Syrup
  • 400g Jam Sugar
  • A Splash of Spiced Rum
  • 1tsp Vanilla Essence

Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.

Cool a small plate in the fridge.

Add the spiced rum and then the stem ginger and syrup.

Stir in the jam sugar and turn the heat down.

Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.

Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.

Stir in the vanilla extract.

Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.

Double Chocolate Orange Curd Layer Cake

Three Chocolate Genoise Sponges layered with Tangy Seville Orange Curd and Sweet White Chocolate Cream, finished with a Dark Chocolate Topping.


 Having made three jars of Seville orange curd last week, even after giving one away as a present, I was struggling to use up the remaining jars, so decided it would be best used as some sort of sponge filling. You can’t beat chocolate and orange as a flavour combination so I decided on a chocolate sponge cake layered with my orange curd and some white chocolate cream, to balance the curds bitter tang.


 You could swap the white chocolate cream for dark chocolate if you think it will be too sweet for you, or change the orange curd to another fruit jam or curd of your choice, cherry or raspberry would work well!

Ingredients: Makes about 12 slices

Chocolate Genoise Sponge:

  • 6 Eggs
  • 190g Flour
  • 3tbsp Cocoa Powder
  • 190g Caster Sugar
  • 40g Butter (melted)

White Chocolate Cream Filling:

  • 200g White Chocolate
  • 200ml Double Cream

Dark Chocolate Topping:

  • 200g Plain chocolate
  • 50ml Double Cream
  • 25g Butter

One 220g jar of Seville Orange Curd

To make:

Chocolate Genoise Sponge:

 Preheat the oven to 180°C and line a rectangular tin (about 35cm x 25cm x 2cm) with baking paper.

Whisk together the eggs and sugar in a large heatproof bowl for a few minutes until light and fluffy

Place over a pan of simmering water and continue to whisk until it has tripled in volume

Take off the heat and continue to whisk until the mixture resembles meringues at ‘soft peak’ stage, so the mixture should cling to the whisk and leave a visible trail as it drops off into the bowl.

Gently fold in the flour and cocoa powder with a metal spoon and then fold in the melted butter.

Spread 1/3 of the mixture into the prepared baking tin and cook in the preheated oven for 8-10 minutes. Repeat with the rest of the mixture to produce 3 rectangular sheets of chocolate sponge. (You could also cook all the mixture in one tray and slice it into three sponges once cooled, you would just need to increase the cooking time to around 14 minutes)

White Chocolate Cream Filling:

Whilst the sponges are cooling, you can make the white chocolate filling

Melt 200g of white chocolate over a pan of simmering water

Whisk up 200ml of double cream until it forms soft peaks

Pour in the melted chocolate and continue to whisk until combined.

Dark Chocolate Topping:

Heat the butter and cream in a small plan over a low heat until melted

Break the chocolate into small chunks and add to the butter and cream mixture

Continue to heat until the chocolate has completely melted.


Use one of the chocolate sponges as the base of the cake. Spread over ½ a jar of Seville orange curd, and then ½ of the white chocolate cream.

Lay the next sponge on top, and then add the remaining orange curd and white chocolate cream.

Add the final layer of cake and smooth over the dark chocolate topping.

Chill the cake in the fridge until the topping is set.

Cut the cake into 12 individual slices and serve.

Seville Orange Curd


When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.

The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!


Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.

Ingredients: Makes Three 220g Jars

  • 6 Egg Yolks
  • 300ml Freshly Squeezed Orange Juice
  • Zest from 3 Oranges
  • 250g Caster Sugar
  • 2tsp Corn flour
  • 120g Butter

Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.

Continue heating the mixture, stirring constantly for around 20 minutes.

Mix the cornflower with 1tsp of water and add to the curd mixture

Cook for a further 5 minutes

Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.

Stir in the butter until it has completely melted and combined with the curd

Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.

The curd will keep in the fridge for around 2 weeks.