Quince & Orange Blossom Cake with Mascarpone Whipped Ganache & Maple Butter

YOU ARE WHAT YOU EAT SO EAT SOMETHING SWEET…. Jokes aside, I am a firm believer of everything in moderation. Treats are little sparks of joy in life. Something to savour and bring happiness to your day.

Don’t cloud this happiness with guilt, enjoy it for what it is, a break from the mundane. So, sit back, have that slice of cake, and enjoy every bite.



4 Eggs, large at room temperature

270g Golden Caster Sugar

85g Unsalted Butter

140g Crème Fraiche, full fat, room temperature

240g Plain Flour

½ tsp Salt

1 ½ tsp Baking Powder

1 tsp Vanilla Extract

8 tbsp Quince & Orange Blossom Jelly: See my previous recipe

6 tbsp Maple Butter: See my previous recipe

Maple Mascarpone Whipped Ganache:

8g Powdered Gelatine

40g Iced Water

410g Whipping Cream

390g Mascarpone, full fat

40g Maple Syrup

150g White Chocolate


1. Begin the day before with the whipped ganache. Dissolve the gelatine in the cold water. Set aside. Put the white chocolate in a large heatproof bowl.

2. Add the cream, mascarpone and honey to a small pan and bring to the boil. Remove from the heat and stir in the gelatine mixture.

3. Pour the hot cream mixture over the chocolate and stand, without stirring for 1 minute. Whisk in a clockwise direction until smooth and homogenous. Cover the surface with cling film and pop in the fridge. Chill overnight.

4. Butter and flour an 8” cake tin and pop that in the fridge too.

5. The next day, preheat oven 160C. Add the eggs and the sugar to the base of a stand mixer and whip for 5-6 minutes or until pale and fluffy. Meanwhile melt the butter in a small pan and remove from the heat, add the vanilla, allow to cool a little.

6. Add a spoonful of the egg mixture to the crème fraiche and whisk to lighten.

7. Add all the crème fraiche to the egg mixture and fold in very gently.

8. Mix the flour with the baking powder and salt and whisk to combine.

9. Fold the flour mixture, in thirds, into the egg mixture, making sure to maintain as much aeration as possible.

10. Once homogenous, pour in the melted butter and gently fold.

11. Pour the batter into your prepared tin and bake on the middle shelf for 50-60 minutes, or until a skewer comes out clean.

12. Cool in the tin for 5 minutes before turning out to cool completely.

13. Once cold, transfer your chilled ganache to the bowl of a stand mixer. Whip on high speed for 3-4 minutes or until thickened, smooth, and fluffy.

14. Cut the cake horizontally into 3. Spoon a thin layer of ganache on the top of one third, cover with half the jelly and half the maple butter. Repeat with the other layer and sandwich together.

15. Top the cake with the remaining whipped ganache and serve immediately.