Citrus Cake Gradient Style (Print Version)
# Ingredients:
→ For the caramelized oranges
01 -
2 tablespoons orange juice
02 -
1/3 cup powdered sugar
03 -
1/2 cup water
04 -
4 small assorted oranges (like navel, blood, or regular)
→ For the cake
05 -
1 teaspoon vanilla extract or orange extract
06 -
165ml peanut butter
07 -
60g yogurt
08 -
165g all-purpose flour
09 -
200g powdered sugar
10 -
2 tablespoons orange juice
11 -
6g baking powder
12 -
3 large eggs
13 -
1 tablespoon orange zest
→ For the syrup
14 -
Leftover orange syrup
15 -
1/3 cup sugar
16 -
1/3 cup blood orange juice
→ For the mascarpone cream
17 -
1/4 cup powdered sugar
18 -
1 cup heavy cream
19 -
1 cup room-temperature mascarpone
20 -
1 teaspoon vanilla extract
# Instructions:
01 -
Slice the oranges thinly. Bring the powdered sugar, water, and orange juice to a boil. Cook the navel and regular oranges for 10-12 minutes, then add the blood orange slices.
02 -
Whisk the eggs and powdered sugar well. Gradually mix in the peanut butter, yogurt, extract, orange juice, and zest. Add the baking powder and sifted flour.
03 -
Place the candied oranges into a 20cm baking pan lined with parchment paper. Pour the batter on top. Bake at 175°C for 30-40 minutes.
04 -
Combine the leftover syrup with the sugar and blood orange juice. Let it simmer until reduced, about 5-7 minutes. Use half to moisten the cake after it’s removed from the mold.
05 -
Beat the heavy cream with powdered sugar until soft peaks form. Gently fold in mascarpone along with vanilla extract. Store chilled.
# Notes:
01 -
The cake is good for up to 3 days in the fridge.
02 -
You can make the candied oranges ahead.
03 -
Let the mascarpone sit out for an hour before using.