Orange Almond Cake with Mascarpone Chantilly: A Delightful Citrus Treat
Indulge in the tantalizing aroma and exquisite taste of orange almond cake topped with a velvety mascarpone chantilly. This delectable dessert combines the vibrant flavors of fresh oranges and almonds with the richness of creamy mascarpone. Perfect for special occasions or as an everyday indulgence, this cake is sure to impress your palate.
Ingredients:
For the Orange Almond Cake:
- 1 1/2 cups (187g) all-purpose flour
- 1 1/2 teaspoons (9g) baking powder
- 1/4 teaspoon (1g) baking soda
- 1/4 teaspoon (1g) salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- Zest of 1 large orange
- 1/2 cup (60g) chopped almonds
For the Mascarpone Chantilly:
- 8 ounces (226g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream
- 1/4 cup (50g) powdered sugar
- 1/2 teaspoon (2.5ml) vanilla extract
Instructions:
For the Orange Almond Cake:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the buttermilk and orange zest and mix until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
7. Fold in the chopped almonds.
8. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the Mascarpone Chantilly:
1. In a large bowl, beat the mascarpone cheese until smooth.
2. Add the heavy cream and beat on medium speed until stiff peaks form.
3. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated.
Assembly:
1. Cut the cooled orange almond cake into slices.
2. Pipe or spread the mascarpone chantilly onto each slice.
3. Garnish with additional orange zest or chopped almonds, if desired.
Tips:
- For a stronger orange flavor, use blood oranges or add extra orange zest.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon (15ml) of lemon juice or vinegar to 1 cup (240ml) of milk.
- Let the mascarpone chantilly chill for at least 30 minutes before using for a more stable texture.
- Serve the cake chilled for the best flavor and texture.