Orange cake with mascarpone frosting is a perfectly simple, easy to make dessert. It’s so light and refreshing that for sure you will love it! For decoratrion you may use frest or dryed oranges.

It’s 6th january and it’s my birthday! To celebrete this day i have made this amazing orange cake. You could actually switch out the orange for any citrus flavor. Even if you are not a fan of orange cakes, you need to try this one. The combination of moist cake, light and fluffy cream is just perfect.

How To Make Orange Cake With Mascarpone Frosting

To start, place one or two oranges on a cutting board. Cut into 0,5-0,8 mm slices. Using kitchen towel, drain any excess juice. Place orange slices onto baking try lined with perchmant paper. Place in the oven to dehydrate, leaving oven door slightly open. Turn slices over every 30 minuts for 3-4 hours.

Flour sift throug a sieve. Fold in baking powder and orange zest, stir to combine. In another big biwl place the rest of the ingredients excepl orange juice. Stir with a whisk until smootk consistency. Fold in 1/3 of the flour mixture and stir again. Pour 1/3 of orange juice then stir. Repeat. Be careful not to over-mix the batter. To prevend knocking out the air, mix ingredients just until there are no big flour pockets. Pour the batter into prepared baking pan and bakin until toothpick inserted in the center of the cake comes out clean. Cutt of the top of the cake. Divide the cake into two layers.

Whipping cream beat with caster sugar until foam. Fold in mascarpone cheese and beat again until well combined. If you like you can fold some vanilla paste for some extra taste.

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Orange Cake With Mascarpone Frosting

is a perfectly simple, easy to make dessert
Prep Time10 mins
Total Time5 hrs 10 mins
Course: Dessert
Yield: 6
Cost: 3 €

Equipment

  • Electric mixer

Materials

Cake

  • 1 3/4 cup flour
  • 1 1/3 tsp baking powder
  • whole orange zest
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tbsp natural yogurt
  • whole orange juice

Frosting

  • 200 ml whipping cream
  • 200 g mascarpone cheese
  • 2 tbsp caster sugar

Decoration

  • orange
  • 20 g blueberries
  • lemon zest

Instructions

  • Preheat the oven to 80° C. Place one or two oranges on a cutting board. Cut into 0,5-0,8 mm slices.
  • Using kitchen towel, drain any excess juice. Place orange slices onto baking try lined with perchmant paper. Place in the oven to dehydrate, leaving oven door slightly open. Turn slices over every 30 minuts for 3-4 hours. Cool.
  • Preheat the oven to 180°C. Bottom and the sides of 20 cm baking pan line with parchment paper.
  • Flour sift throug a sieve. Fold in baking powder, stir to combine and set aside until needed.
  • In another big biwl place the rest of the ingredients excepl lemon juice. Stir with a whisk until smootk consistency. Fold in 1/3 of the flour mixture and stir, then pour 1/3 of orange juice. Repeat.
  • Pour the batter into prepared baking pan and bakin until toothpick inserted in the center of the cake comes out clean. Cutt of the top of the cake. Divide the cake into two layers.
  • Whipping cream beat with caster sugar until foam. Fold in mascarpone cheese and beat again until well combined.
  • First layer place on a plate. Spread evenly 1/2 of the frosting. Cover with the second layer and spread the rest of the frosting on the top. Decorate with dried orange slices, blueberries and lemon rest.

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