Orange Cake with Fresh Raspberry Mascarpone Cream
Perfect for summer, this delightful dessert combines the bright, citrusy flavours of orange with the sweet-tart notes of fresh raspberries. Ready in under 1 hour from start to finish, this recipe features a moist, fragrant orange cake topped with a luxurious mascarpone cream studded with vibrant raspberries. The result is a harmonious blend of textures and tastes that's sure to impress.
Recipe:
Cake Ingredients:
- 200g unsalted butter, softened
- 200g golden caster sugar
- 4 large eggs (weighed to 200g)
- 2tsp vanilla extract
- 200g self-raising flour
- 1-2tbsp milk
- Zest of 2 oranges
Orange Syrup:
- Juice of 1 orange
- 4tbsp icing sugar
Mascarpone Cream:
- 300ml double cream
- 250g mascarpone
- 50g icing sugar
- 150g seedless raspberry jam
- 2tsp vanilla extract
Method:
1. Preheat oven to 170°C (fan).
2. Cream butter and sugar for 10 minutes until pale and fluffy.
3. Slowly add beaten eggs, then vanilla extract and orange zest.
4. Fold in flour. Add milk if needed for dropping consistency.
5. Pour into a 20x30cm tin (5cm deep).
6. Bake for 30 minutes.
7. While baking, prepare orange syrup by blending orange juice with icing sugar.
8. Remove cake from oven when golden and evenly coloured. Prick all over and brush with syrup. Cool.
9. For the cream, whisk all ingredients until thickened and smooth.
10. Spread half the cream on the cooled cake.
11. Chill to firm, then cut into 18 portions.
12. Pipe remaining cream on top and decorate with fresh raspberries.
Store in the fridge for up to 3 days. Serve at room temperature.
Top Tips:
- Use room temperature ingredients
- Cream butter and sugar for full 10 minutes
- Add room temperature eggs very slowly to prevent curdling