Name: Prosecco cake
Total time: 1 h 15 min
Yield: Serves 10
Ingredients: 200g unsalted butter softened, plus extra for the tins; 200g golden caster sugar; 4 eggs; 175g self-raising flour; 50g ground almonds; 150ml prosecco, cava or other sparkling wine; 2 oranges zested and juiced; 100g granulated sugar; gold sugar crystals or granulated sugar mixed with gold lustre for sprinking; 300ml double cream; 1tsp vanilla bean paste; 1 tbsp icing sugar; 1 orange zested, plus 1 tbsp of juice

Sandwich drizzle cake on a stand, with thick cream filling

SPONGES

200g unsalted butter
softened, plus extra for the tins
200g golden caster sugar
4 eggs
175g self-raising flour
50g ground almonds
150ml prosecco, cava or other sparkling wine
2 oranges
zested and juiced
100g granulated sugar
gold sugar crystals or granulated sugar mixed with gold lustre
for sprinking

FILLING

300ml double cream
1tsp vanilla bean paste
1 tbsp icing sugar
1 orange
zested, plus 1 tbsp of juice

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line two 18cm loose-bottomed sandwich tins.
step 2
Beat the butter and sugar until light and fluffy. Add the eggs one by one, then fold in the flour, almonds and a pinch of salt. Fold in 100ml of sparkling wine and the orange zest, then divide between the two tins, smoothing over the tops. Bake for 30-35 minutes or until risen and golden, then cool on wire racks.
step 3
While the sponges are still lightly warm, prick all over with a skewer. Mix together the orange juice, granulated sugar and 50ml of wine, then pour the mixture over the sponges to allow to seep into the holes. Leave to cool completely.
step 4
Whip together the filling ingredients until soft peaks form, and use to sandwich the two sponges together. Dust with golden sugar to serve. It will keep chilled for two days.