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Almond Cake with Blood Orange Curd and Mascarpone Frosting
Almond Cake with Blood Orange Curd and Mascarpone Frosting
Almond Cake with Blood Orange Curd and Mascarpone Frosting
Almond Cake with Blood Orange Curd and Mascarpone Frosting
Almond Cake with Blood Orange Curd and Mascarpone Frosting
Almond Cake with Blood Orange Curd and Mascarpone Frosting cover
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Almond Cake with Blood Orange Curd and Mascarpone Frosting

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees. Grease and line two 6 inch cake pans with parchment paper.
2
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In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.
3
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Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
4
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Add the oil, milk, yogurt, and almond extract, and mix until just combined.
5
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In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.
6
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Pour batter into the prepared pans and bake for 26-28 minutes or until a tooth pick inserted comes out clean.
7
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Cool completely before frosting.
8
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In a heat proof bowl, whisk together all ingredients.
9
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Place bowl over a double boiler and whisk constantly until the mixture coats the back of a spoon.
10
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Strain curd through a mesh sieve, then refrigerate overnight.
11
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In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, sugar, mascarpone, and vanilla.
12
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Whisk on low speed until combined, then turn up to medium high speed until thick.
13
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Spread a thin layer of frosting on the first cake layer, then pipe a wall of frosting around the edge.
14
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Pour the blood orange curd in the center, then top with the second cake layer.
15
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Frost the cake as desired.
16
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Top with blood orange slices and sprinkle with raw cane sugar.

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Tips & Tricks (5)

  • Separate Eggs at Room Temperature 🥚
    Allow eggs to sit out for 30 minutes before separating them; room temperature egg whites whip to greater volume and stability, creating airier cake layers with better texture.
  • Temper the Curd Carefully 🍊
    Whisk egg yolks with sugar off-heat for 2 minutes before adding to the blood orange juice mixture, then cook over gentle heat while stirring constantly to prevent scrambled eggs and achieve silky, smooth curd.
  • Chill Mascarpone Before Frosting 🧊
    Refrigerate mascarpone for at least 1 hour before whipping with cream and butter; cold mascarpone whips more stably and won't separate or become greasy during application.
  • Strain Blood Orange Curd for Elegance 🫖
    Push the finished curd through a fine-mesh sieve to remove any cooked egg bits or zest particles, resulting in a perfectly smooth, restaurant-quality filling with that prized sherbet-like texture.
  • Level Your Cake Layers Evenly ✨
    Use a serrated bread knife or cake leveler to trim domed tops flat before assembly, ensuring stable stacking and even frosting distribution that showcases the beautiful blood orange curd filling.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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