Citrus cake with a gradient look (Print Version)
# Ingredients:
→ For the candied oranges
01 -
4 small mixed oranges (blood orange, navel, regular)
02 -
1/3 cup powdered sugar
03 -
1/2 cup water
04 -
2 tablespoons of freshly squeezed orange juice
→ For the cake batter
05 -
3 large eggs
06 -
200 grams of powdered sugar
07 -
165ml of peanut butter
08 -
60g plain yogurt
09 -
1 teaspoon of either vanilla or orange extract
10 -
2 tablespoons orange juice
11 -
1 tablespoon of finely grated orange zest
12 -
165g plain flour
13 -
6g baking powder
→ For the syrup
14 -
Leftover syrup from cooking the oranges
15 -
1/3 cup granulated sugar
16 -
1/3 cup freshly juiced blood orange
→ For the mascarpone cream
17 -
1 cup of room-temperature mascarpone
18 -
1 cup heavy cream
19 -
1/4 cup powdered sugar
20 -
1 teaspoon of vanilla extract
# Instructions:
01 -
Slice the oranges really thin. In a small pot, bring the water, powdered sugar, and orange juice to a boil. Cook the regular and navel oranges for around 10-12 minutes, then add in the blood oranges.
02 -
Whisk together the eggs and powdered sugar until smooth. Mix in the peanut butter, yogurt, extract, orange juice, and zest. Sift the flour and baking powder and fold it into the mixture.
03 -
Line a 20cm cake pan with parchment paper. Arrange the candied orange slices in the bottom, then pour in the batter. Bake at 175°C for 30-40 minutes.
04 -
Simmer the leftover orange syrup, sugar, and blood orange juice together for 5-7 minutes until slightly thickened. Pour half over the cake after it’s cool and out of the pan.
05 -
Whip the heavy cream with the powdered sugar until it forms soft peaks. Gently fold in the mascarpone and vanilla extract. Chill it until ready to use.
# Notes:
01 -
Store the cake in the fridge for up to 3 days
02 -
You can make the candied oranges ahead of time
03 -
Let mascarpone sit out for 1 hour before using it