In my head, the book from which this recipe is adapted is practically modern, as I clearly remember the year it was published, but then my brain gently reminds me that 1978 is now 40 years ago and I am PLUNGED into a slough of despond at how OLD that makes me feel. But enough of the over-dramatics…
I found this recipe in Bread, Cakes and Biscuits, by Mary Norwak, one of the 500 Recipes series published by Hamlyn. It is a fantastic collection of almost every kind of tea-time bake you could wish for, reassuringly written by someone in whose recipes I have absolute confidence. If you’re in need of well-written, dependable recipes, then Mary Norwak is a name you can trust.
The 500 Recipes series is an immense collection of themed recipe books by a variety of authors and, when published, was very competitively priced at just 99p. I regularly find copies in charity shops and car-boot sales and have amassed quite a number of the range. Their only downside is, aside from the cover, a complete lack of illustrations, being printed as they are, on rather low-grade, coarse paper. So it takes a little imagination to be able to pluck out the real gems from a flat page of text.
I chose this recipe for a number of reasons: the unusual flavours, the simplicity of the recipe and the ease with which it can quickly be turned into a very eye-catching, celebration cake.
Nowadays, the more standard cake flavour combination is for coffee to be paired with walnut, but the brightness of citrus really lifts this cake into something altogether more delightful.
I have made a few, small, changes to the original recipe and am also introducing a new element, that of the glaze for the decoration.
Firstly, I have substituted Seville Orange zest and juice for the original sweet orange. The sharpness and bitter notes really pack a punch against the sweetness of the cake. The simple glace icing is a revelation – I do so love it when an idea exceeds all expectation. This normally (for me) overly-sweet icing is really lifted by the tang of the bitter orange. And where do I have access to Seville oranges out of season, you ask? In my freezer, I reply. Every Seville orange season, I buy, zest and juice at least one net of Seville oranges. After mixing the juice and zest together, I freeze it in ice-cube trays (one large ‘cube’ contains the juice and zest of 1 orange) and, once frozen, pack into a ziplock bag for later use, just as in this case. It’s fantastic for Seville orange curd, custard, even savoury dishes like roast duck or game casserole. I highly recommend the practice. If you have no Seville oranges, the recipe contains a suggestion for substitution.
You can leave the cake adorned with just the icing topping and it is delicious, but for a bit of wow-factor, you can add a garland of candied fruit and whole nuts. This is my favourite kind of decoration (requires practically zero skill and almost no effort from me), where the beauty of the ingredients IS the decoration and they can really shine. And on that note, I shall segue seamlessly into the new element of this recipe – the glaze.
You will have noticed that the fruit and especially the nuts in the picture above, have a glorious shine to them, and this is achieved through the use of a glaze. For fresh fruit tarts and the like, the traditional glaze is a syrup, but this has the downside of being exceedingly sticky, and in this case might interfere with the glace icing. Also, fresh fruit tarts tend to be eaten immediately, whereas this is a cake that will last several days in an airtight container. The glaze I have used for the decoration is a mixture of simple sugar syrup and gelatine. This adds the shine without the stickiness. The excess glaze will set like a jelly, and later can be gently warmed and re-used to decorate sweet buns, tea-breads, even sweet pies for an extra shiny appearance without stickiness.
Orange & Walnut Garland Cake
Do customise the flavorings to your own personal taste. Dislike walnuts? Use hazelnuts instead, or pistachios or macadamia nuts. Dislike candied peel? Make your own for a fantastic flavour punch, leave it out altogether or add in some more fresh zest.
225g self-raising flour (or plain flour + 1 tsp baking powder)
½ tsp salt
75g unsalted butter, softened
75g caster sugar
zest & juice of 1 Seville orange 
3 large eggs
30g candied peel – chopped
60g walnuts – quartered
a little milk (maybe)
zest & juice of 1 Seville orange 
120g icing sugar
100g mixed whole nuts
50g candied peel, cherries, etc.
50g caster sugar
½ sheet gelatine – or enough vegegel to set 100ml of liquid.
- Preheat the oven to 180°C, 160°C Fan.
- Grease and line an 18-20cm cake tin with parchment.
- Sift flour and salt.
- Cream butter, sugar and orange zest together until light and fluffy.
- Add eggs one at a time, beating thoroughly between additions.
- Fold in the flour.
- Stir in the peel, nuts and juice. If the mixture seems a little heavy, loosen it to a dropping consistency with a little milk.
- Spoon the mixture into the prepared tin and bake for 50-55 minutes, or until the cake is cooked through.
- Allow the cake to cool in the tin for ten minutes (to firm up), then cool completely on a wire rack.
- After decoration, store in an airtight container.
As mentioned above, there’s two tiers of decoration you can use for this cake, either with just a simple glace icing, or with the addition of a garland of candied fruit and nuts. Read through both sets of instructions, because if you want to do the glazed fruit and nuts on top, you need to start before mixing the icing.
- Glace icing:
- Mix the zest/juice into the icing sugar until smooth. It should be thin enough be able to pour, but not so runny that it just falls off the side of the cake.
- Pour over cake and allow to drip down the sides a little.
- Leave to set.
- Glazed fruit and nuts:
- Soak the gelatine in a little cold water.
- Cut the cherries in half and trim the rest of the fruit to suitable sizes/shapes.
- Dissolve the sugar in the water (zapping it in the microwave for a few seconds to warm it helps) then add the softened gelatine and stir until it is melted.
- Now, there are two ways to arrange and glaze the fruit and nuts, either glaze first, then arrange, or arrange, then glaze. Choose whichever approach you prefer.
- Arrange then glaze: As soon as you have poured over the icing, press the fruit and nuts into the icing while it is still moist. As the icing dries, it will hold them securely in place. Using a clean paintbrush, paint the glaze over the fruit and nuts, being careful not to allow it to drip onto the icing too much.
- Glaze then arrange: Put the fruit and nuts into a bowl and pour the glaze over. Toss gently to ensure and even coating. Drain in a sieve, then arrange as above.
 If you have no Seville oranges, use the zest of 2 sweet oranges and the juice of 1 in the cake, and for the icing, the zest of 1 orange and the juice of a lemon.
 Quick reminder on how to tell when a cake is cooked:
- Ears: the cake is not making any bubbling/hissing noises.
- Touch: the cake feels springy when lightly pressed with the fingertips.
- Eyes: The cake has shrunk away from the sides of the tin a little.
- Eyes: A cocktail stick inserted into the middle of the cake has no wet mixture on it when removed. NB when making moist, fruited cakes (apple, banana, etc) any fruit moisture is ok, it’s the cake mixture that’s important.