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Boozy Orange Aperol Spritz Cake Recipe

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4.3 from 78 reviews

  • Author: Ava
  • Total Time: 4 hours 30 minutes
  • Yield: 6 servings

Description

This Boozy Orange Aperol Spritz Cake is a delightful and sophisticated dessert combining the bright citrus flavors of fresh oranges with the iconic Italian Aperol Spritz cocktail. Featuring a moist orange-infused sponge cake soaked in a Prosecco and Aperol syrup, topped with a luscious orange Aperol jelly that is set over juicy orange segments, this cake offers a refreshing and boozy twist perfect for special occasions or elegant gatherings.

Ingredients

Cake

  • 50 g Vegetable oil
  • 80 g Granulated sugar (brown sugar can be used for a darker sponge)
  • 1 Egg (room temperature)
  • 50 g Yogurt (thick, Greek or Turkish style, room temperature)
  • 80 g Pastry flour (all-purpose flour works too)
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • Pinch of salt
  • Zest of 1 large orange

Syrup

  • 30 g Granulated sugar
  • 30 g Orange juice (freshly squeezed)
  • 20 g Aperol
  • 20 g Prosecco

Orange Aperol Topping

  • 300 g Orange (cut into segments)
  • 120 g Aperol
  • 150 g Prosecco
  • 120 g Orange juice (freshly squeezed)
  • 6 Gelatine sheets
  • Orange zest (for decoration)
  • Rosemary sprigs (for decoration)

Instructions

  1. Preheat the oven: Heat your oven to 180°C (356°F) and prepare a 15 cm (6-inch) round cake pan by lining it with parchment paper to prevent sticking.
  2. Mix wet ingredients: In a bowl, whisk together the yogurt, egg, granulated sugar, and vegetable oil until smooth and well combined.
  3. Combine dry ingredients: Sift together the pastry flour, baking powder, baking soda, and salt in a separate bowl.
  4. Incorporate dry into wet: Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined to avoid overworking the batter.
  5. Add orange zest: Fold in the zest of one large orange to infuse the batter with fresh citrus flavor.
  6. Bake the cake: Pour the batter into the prepared pan and bake for about 30 minutes or until a skewer inserted in the center comes out clean.
  7. Prepare the syrup: In a small saucepan, boil granulated sugar and orange juice until the mixture becomes syrupy. Remove from heat and stir in Prosecco and Aperol.
  8. Apply syrup on cake: While the cake is still warm, gently brush the syrup over the top in layers, allowing each layer to soak in but avoiding oversaturation.
  9. Cool the cake: Transfer the cake to a cooling rack and let it cool completely.
  10. Prepare the orange Aperol topping: Segment the oranges and freshly squeeze orange juice for use in the topping.
  11. Infuse orange segments: Pour Aperol and Prosecco over the orange segments and allow them to infuse for a few hours if possible to deepen the flavor.
  12. Soften gelatine: Soak the gelatine sheets in cold water until soft.
  13. Heat orange juice and dissolve gelatine: Bring the orange juice to a boil, then remove from heat, squeeze excess water from gelatine sheets and stir them into the hot orange juice until fully dissolved.
  14. Combine topping mixture: Pour the orange juice and gelatine mixture over the infused orange segments and stir well. Chill in the fridge until slightly thickened but not fully set.
  15. Assemble the cake: Set up a mousse cake ring to the size of the cake (15 cm / 6 inch). Use an acetate cake collar inside the ring for smooth sides or a springform pan as an alternative.
  16. Pour topping on cake: Pour the slightly thickened orange Aperol topping evenly over the cooled cake and smooth the surface with an offset spatula.
  17. Chill to set topping: Refrigerate the cake for 3-4 hours to allow the topping to fully set.
  18. Remove mold and decorate: Carefully remove the mousse ring and acetate collar, then decorate the cake with fresh orange zest and sprigs of rosemary for a beautiful finish.

Notes

  • Use room temperature ingredients for a better cake texture and even mixing.
  • Be careful when applying the syrup so the cake doesn’t become soggy; apply it in layers and let it absorb between applications.
  • The infusion time for the orange segments with Aperol and Prosecco can be extended for a stronger flavor.
  • If you cannot find pastry flour, all-purpose flour is a suitable substitute.
  • Gelatine sheets must be fully dissolved to avoid lumps in the topping.
  • Store the cake in the refrigerator and consume within 2-3 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://quickandsweetrecipes.com/boozy-orange-aperol-spritz-cake-recipe/