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Orange-Campari Cake


It's a bittersweet cake with wonderful orange flavour.

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  • For the cake:
  • 6 eggs
  • 6 tbs orange juice
  • 6 tbs hot water
  • 150 g sugar
  • 150 g cake flour
  • a pinch of salt
  • 30 g corn flour
  • 2 tsp baking powder
  • For the Campari-stars:
  • 6 sheets of gelatine
  • 150 ml Campari
  • 150 ml orange juice
  • 50 g sugar
  • For the cream:
  • 8 sheets of gelatine
  • 4 egg yolks
  • 100 g sugar
  • 100 ml Campari
  • 4 orange’s grated zest and juice
  • 400 ml double cream
  • For the icing and decorating:
  • 200 g orange marmalade
  • 200 ml double cream
  • 1 pack Whip it
  • 1 tbs vanilla sugar
  • 1 pomegranate


Adapted from


Step 1

Preheat the oven to 175°C. Line a 26 cm spring form with parchment paper.
Sift the flour, corn flour, salt, baking powder together. Beat the eggs, sugar, hot water, orange juice until light, pale and fluffy. Stir in the flour mix, pour into the bake form and bake for 30 minutes. Remove from the oven and let the cake cool in the form for 10 minutes then take it out, lift away the parchment paper. Cool cake completely on a rack before making from it 3 layers and icing.
For the Campari-stars heat the Campari orange juice and sugar together. Meanwhile soak the gelatine sheets for 2-3 minutes in cold water. Remove and squeeze out excess water gently. Then add directly to the hot mixture, stir well and pour on a lined (foil or parchment paper) little tray. It should be about ½ cm thin. Put in the fridge for at least 2 hours, better for a night.
For the cream in a bowl combine the egg yolks, sugar, Campari, the grated zest and juice of the 4 oranges. Place the bowl over a saucepan filled 4-5 cm simmering water. Stir the mixture until smooth and creamy. Stir in the soaked gelatine and let it cool, stir occasionally. Beat the double cream until it keeps form, and stir in the orange cream but only then if it begins to set.
Spread the cake layers with the orange marmalade. Put the first layer on a cake plate around with a cake ring. Spoon on half of the cream then the second layer, the other half of the cream and at last the third layer. Put the cake in the fridge at least for 2 hours, better for a night.
After cooling well the cake take off the cake ring. Beat the double cream with vanilla sugar and Whip it until peaks form. Spread the cake with the whipped cream.
Cut out different sized stars with cookie cutters from the Campari-jelly and place on the top of the cake. Cut into little cubes the jelly that left and put on the side of the cake. Scatter with some pomegranate seeds before you serve it.

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