Ingredients
4 oz or a few pieces of leftover yellow (sponge) cake
grated rind and juice from 2 fresh, organic oranges
grated rind and juice from 1 fresh, organic lemon (preferably Meyer)
about 1/3 cup (85 g) Baker's sugar (caster)
10 oz heavy whipping Cream (double cream in UK)
(optional: Grand Marnier liqueur)
candied orange peel, pieces of orange rind or fresh orange segments to decorate
Instructions
Place the pieces of cake into the bottom of 6 long-stemmed glasses and sprinkle with Grand Marnier if desired.
Place the citrus juices and rinds into a measuring jug (it should be about 7 fluid ounces) and stir in the sugar until it dissolves.
Whip the cream until thick, then gradually add the citrus mixture, while continuing to beat the cream.
Pour the mixture over the cake in the glasses and chill for a few hours, or overnight.
The juice will drain out of the cream into the cake and the cream will set. Just decorate with some candied orange peel (recipe coming soon) or fresh zest, or even orange segments and serve.
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