orange mascarpone cake

Ingredients:

Cake:
250g softened unsalted butter
250g sugar
250g self raising flour
1 tsp baking powder
5 large eggs
Zest of 2 large oranges

Mascarpone Cream:
250g mascarpone cheese
250ml double cream
2 tsp orange blossom extract
[or juice of orange]
50g icing sugar

Method:

1 - Grease and line two 8” cake tins with baking paper.
Heat oven to 180C [160C fan].

2 - Using the “all in method”, combine all of the cake ingredients using a hand mixer, stand mixer or food processor.

3 - Split the cake batter between the two tins and bake for 23 - 25 mins, until the top is springy to the touch and a skewer comes out clean.

4 - Allow the cakes to cool for 5 minutes in the tin and then turn out to cool completely.

5 - To make the filling, beat the mascarpone with the orange extract [or juice] and the icing sugar. Then whip in the double cream, taking care not to over whip. You are aiming for soft peaks.

6 - To assemble, simply place half of the cream onto the lower cake, before placing the other cake on top, and spreading the remaining mascarpone cream over the top of this.

Top Tip: * You can add a twist to this recipe with the addition of a teaspoon of ground cardamom to the cake batter for a deliciously spiced flavour.