This orange and almond cake with mascarpone gets its crumbly texture from ground almonds and is drenched in succulent citrus sauce. A lesser-known but delightful Italian favourite.
ALSO TRY: Tiramisu
Orange and almond cake with mascarpone
- 2 oranges
- 200g (1 cup) castor sugar
- 200g ground almonds
- 2,5ml (½ tsp) baking powder
- 6 large eggs
- juice of ½ a lemon
- mascarpone, to serve
Preheat the oven to 200°C. Grease and line a 20cm springform cake tin with baking paper.
Place the oranges in a medium saucepan and fill with cold water. Bring the water to the boil and boil the oranges until soft, about 25 – 30 minutes. Remove from the heat and set aside.
Remove the oranges from the water, cut in half and remove the pips. Place the entire orange in a food processor with the castor sugar, almonds, baking powder, eggs and lemon juice.
Mix until well combined and pour into the prepared tin.
Bake until the cake is golden and an inserted skewer comes out clean, about 40 – 45 minutes.
Allow the cake to cool before cutting it into slices or squares. Serve with a dollop of mascarpone and strong espresso coffee.
If you loved this orange and almond cake with mascarpone, then you will definitely enjoy these recipes (take our word for it):
Peppermint Crisp fridge tart (one of your all-time favourites)
Nougat ice cream cake (another hit on the ice-cream cake latest hits)
Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee)