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Spiced Orange and Almond Yule Log

A spiced orange and almond sponge, soaked with a spiced orange syrup, swirled with a zesty crème fraîche filling and topped with a dusting of icing sugar and some homemade candied orange peels.
Course Dessert, Snack
Keyword almond, Orange, Spiced, yule log
Prep Time 1 hour 45 minutes
Cook Time 15 minutes
Servings 8

Equipment

  • 23 x 33cm Swiss roll tin

Ingredients

For the spiced orange and almond sponge:

  • Sunflower oil, for greasing (or other, flavourless oil).
  • 80 g caster sugar, plus 2 tbsp for sprinkling.
  • 1 orange, zest only.
  • 4 eggs
  • 50 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 pinch fine sea salt
  • 50 g ground almonds
  • 1/2 tsp almond extract
  • 1 splash vanilla extract

For the spiced orange syrup:

  • 1 orange, juice only.
  • 1/2 tbsp caster sugar
  • 1 cardamom pod, bashed.
  • 1 small cinnamon stick.

For the crème fraîche filling:

  • 300 ml crème fraîche
  • 1 orange, zest only.

To decorate:

  • Icing sugar, for dusting.
  • Candied orange peels, (see Note 1).

Instructions

Make the spiced orange and almond sponge:

  • Grease the Swiss roll tin lightly with oil and line with baking paper. Preheat the oven to 180°C (conventional, not fan).
  • Place the 80g of sugar and the orange zest into the bowl of a stand mixer. Rub the zest into the sugar using your fingers/the back of a spoon until evenly distributed.
  • Add the eggs and whisk on high speed until pale, fluffy and tripled in volume (the 'ribbon stage').
  • While the eggs are whisking, sift the flour, baking powder, spices and salt together into a separate bowl, then whisk in the ground almonds. Set aside.
  • Once the egg mixture has tripled in volume, add the almond and vanilla extract and whisk again briefly to incorporate.
  • Sprinkle the dry ingredients over the egg mixture, then use a balloon whisk or large metal spoon to fold them in, until no streaks of flour remain.
  • Pour the sponge batter into the prepared tin and use an offset spatula to spread it out into an even layer. Bake in the preheated oven for 15-17 minutes, until risen, golden and just firm to the touch.
  • While the cake is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Spread it out on a clean work surface, then sprinkle over the remaining 2 tbsp caster sugar.
  • Allow the cake to cool in the tin for 1 minute, then flip it out onto the sugared baking paper. Peel the baking paper off the bottom of the cake, then carefully and tightly roll the warm cake up into a log. Leave the rolled cake at room temperature to cool completely.

Make the spiced orange syrup:

  • Once the cake has cooled, make the orange syrup. Place all of the ingredients into a small saucepan and set over medium-low heat. Swirl gently as the sugar dissolves, then allow to bubble away until the syrup has reduced by about 1/3.
  • Remove the syrup from the heat, then strain it through a heatproof sieve to remove the spices. Set aside while you make the filling.

Make the crème fraîche filling:

  • Place the crème fraîche into a bowl, then add the orange zest. Stir until combined.

Assemble the Yule Log:

  • Carefully unroll the cooled sponge. Use a pastry brush to brush the syrup all over the surface of the cake.
  • Spread the crème fraîche filling over the cake, right on top of the syrup, then carefully roll the cake back up into the log shape. The tighter you are able to roll it, the more defined your swirl will be.
  • Transfer the whole roll to a serving platter, then dust with icing sugar. Arrange the candied orange peels on top, right down the centre, then serve.
  • The Yule Log is best eaten immediately, but can be stored in the fridge for up to 2 days.

Notes

  1. You can find my recipe for Candied Orange Peels here.