Name: Almond Cake with Blood Orange Curd and Mascarpone Frosting
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8 slices
Cuisine: American
Ingredients: 1.5 cups cake flour; 0.75 cup granulated sugar; 2 teaspoons baking powder; 0.25 tsp salt; 5.5 tablespoons unsalted butter; 0.25 cup neutral oil; 0.5 cup whole milk; 0.5 cup yogurt; 1 tsp almond extract; 2 egg whites; 1 blood orange; 0.25 cup blood orange juice; 0.25 cup granulated sugar; 3 egg yolks; 2.5 tablespoons unsalted butter; 0.75 cup heavy cream; 6 tablespoons granulated sugar; 6 ounces mascarpone; 1 tsp vanilla extract

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

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees. Grease and line two 6 inch cake pans with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, milk, yogurt, and almond extract, and mix until just combined.

In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined.

Pour batter into the prepared pans and bake for 26-28 minutes or until a tooth pick inserted comes out clean.

Cool completely before frosting.

In a heat proof bowl, whisk together all ingredients.

Place bowl over a double boiler and whisk constantly until the mixture coats the back of a spoon.

Strain curd through a mesh sieve, then refrigerate overnight.

In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, sugar, mascarpone, and vanilla.

Whisk on low speed until combined, then turn up to medium high speed until thick.

Spread a thin layer of frosting on the first cake layer, then pipe a wall of frosting around the edge.

Pour the blood orange curd in the center, then top with the second cake layer.

Frost the cake as desired.

Top with blood orange slices and sprinkle with raw cane sugar.

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Tips & Tricks (5)

Separate Eggs When Cold 🥚
Separate your eggs straight from the refrigerator for cleaner separation, then let whites come to room temperature before whipping to achieve maximum volume and stability for the fluffy cake layers.
Bloom Your Curd Base 🍊
Zest your blood oranges before juicing and fold the zest into your curd mixture at the very end to preserve its bright, aromatic oils and prevent them from becoming bitter during cooking.
Stabilize Your Mascarpone 🧈
Whip heavy cream to soft peaks first, then gently fold in room-temperature mascarpone to prevent curdling and create a frosting that holds its shape without becoming grainy or separating.
Toast Your Almond Extract 🌰
Mix almond extract with a small amount of warm milk before adding to batter to activate and distribute its flavor evenly throughout the cake, preventing concentrated bitter spots.
Chill Between Assembly Layers ❄️
Refrigerate each frosted cake layer for 15 minutes before stacking to set the frosting and prevent the delicate almond cake from compressing or the curd from seeping through the layers.