Orange Cake with Orange Curd and Mascarpone Cream
Method
- Cake: Preheat oven to 175°C (conventional). Beat butter and sugar until fluffy. Add eggs one at a time, beating well after each. Fold in orange zest and juice. Mix flour, baking powder, and salt, then fold into the batter. Pour into a greased loaf tin (approx.1 L) and bake for 40–45 minutes. Cool completely.
- Orange curd: Whisk eggs and sugar in a small saucepan. Add butter, orange zest, and juice. Heat gently while stirring until thickened (do not boil). Pour into a jar and cool.
- Mascarpone cream: Lightly whip the cream. Beat mascarpone, icing sugar, and vanilla together, then fold in the cream.
- Serve: Slice the cake and top each slice with mascarpone cream and a generous spoonful of orange curd.
Ingredients
Cake
150 g softened butter
150 g sugar
3 eggs
Zest + 2 tbsp juice from 1 organic orange
150 g plain flour
1½ tsp baking powder
Pinch of salt
Mascarpone Cream
250 g mascarpone
100 ml whipping cream
2 tbsp icing sugar
1 tsp vanilla sugar
Orange curd
2 eggs
100 g sugar
75 g butter
Zest + 100 ml juice from 1 organic orange
What you will need
What you will need