Flourless Orange, Almond and Mascarpone Layer Cake
 
 
Ingredients
  • FOR THE CAKE:
  • 300g whole oranges (to make 300g puree)
  • 9 eggs
  • 375g caster (superfine) sugar
  • 2 tsp baking powder
  • 375g almond meal
  • FOR THE FROSTING:
  • 250g mascarpone
  • 250g heavy cream
  • ¼ cup caster (superfine) sugar
  • 1 tsp vanilla paste
  • 1 punnet raspberries, to decroate
Method
  1. The first this you need to do is make an orange puree. Put the oranges, whole, in a medium saucepan and cover with water. Place a circle of baking paper on the surface of the water to keep the oranges submerged. Place the lid on the pot and place over a high heat.
  2. Boil the oranges until they are completely soft and squishy, about 1 - 2 hours.
  3. Immediately remove the oranges from the water and place in a blender or food processor along with 3 tbsp of the water and puree until completely smooth. Allow this to cool completely. Keep stored in the fridge.
  4. To make the cake, preheat the oven to 150 C (300 F) and line the base of three 9 inch springform tins with baking paper.
  5. In a large bowl, whisk together the eggs and sugar until very well combined. Whisk in 300g of cool orange puree.
  6. Whisk in the baking powder and the almond meal until clear.
  7. Divide the batter between the three tins and bake for 25 - 30 minutes, until the cake is lightly golden and springs back when touched in the middle. Allow to cool completely and remove from tins.
  8. To make the frosting, using a stand mixer fitted with whisk attachment, whip together the mascarpone, cream, sugar and vanilla until smooth, thick and fluffy.
  9. To assemble the cake, place one layer of cake on your serving plate. Top with ¼ of the frosting and spread out in an even layer.
  10. Top with another layer of cake and another ¼ of the frosting. Spread out evenly and top with the remaining layer of cake.
  11. Use an offset palette knife to spread some frosting around the edges of the cake in a thin layer, so you can still see some of the cake but all the gaps are filled and the edges are smooth.
  12. Top the cake with the remaining frosting, and spread out in an even layer.
  13. Scatter the raspberries over the top of the cake and serve.
  14. Keep refrigerated. Serves 12 generously.
  15. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/01/27/flourless-orange-almond-and-mascarpone-layer-cake/