The creamy orange cake with mascarpone is a soft, moist dessert with an intense citrus aroma, perfect for bringing a touch of freshness and deliciousness to the table, a simple dessert, very similar to the mascarpone and orange pound cake without too many steps, but with spectacular results: perfect for breakfast, snack, or as a dessert to serve with a dusting of powdered sugar
The mascarpone gives it a very soft, almost velvety texture that literally melts in your mouth, but the final touch is the eggless orange cream that makes this cake fresh and creamy.
However, if you don’t like mascarpone, you can always try the creamy orange cake without mascarpone, but I assure you that once you bake either of the two recipes, the house will smell like orange… and it will be impossible to resist! Now come to the kitchen with me and let’s prepare the creamy orange cake with mascarpone together
I’M LEAVING YOU WITH SOME RECIPES YOU MIGHT LIKE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
It’s really easy to make, and the orange scent will fill the whole kitchen: here are the ingredients to create this soft and creamy delight
- 7.8 oz mascarpone
- 7 tbsps butter (soft)
- 2 eggs
- 7.8 oz all-purpose flour
- 5 oz sugar
- 1 packet baking powder
- 1 grated orange zest
- Half orange juice
- powdered sugar (for dusting)
- 3 small oranges (only the juice)
- 2 tbsps water
- 2 tbsps flour
- 5 oz sugar
Tools
You might be wondering what you need to make this delight
- 1 Mixer
Steps
Let’s see together, step by step, how to make this creamy orange cake with mascarpone with a soft and irresistible heart.
PREPARE THE ORANGE CREAM: put the sugar and flour in a small pot and mix, then add the water and juice. Mix well and if lumps form, try to dissolve them. Below, I’ll leave you a little trick to avoid lumps. Put everything on the stove over low heat to thicken, and once ready, pour it into a bowl, cover it, and let it cool.
PREPARE THE BASE: Place the mascarpone and butter in the mixer bowl and blend for 1 minute, add the sugar and blend for another minute, you’ll see it all turn into a velvety cream. Add one egg at a time, continuing to beat, then add the orange zest and finally the sifted flour and baking powder.
ASSEMBLE AND BAKE: Butter and flour a 20/22 cm (8/9 inches) mold or line it with a sheet of parchment paper, pour everything in. Now put the cream in a piping bag and form a spiral on the entire surface of the cake, penetrating quite a bit, then bake at 350°F for about 30/35 minutes, but always adjust according to your oven
ENJOY: Let it cool completely, then dust with powdered sugar or decorate with candied orange peels
IF YOU LIKED THIS RECIPE, ALSO TRY THE VERSION WITHOUT MASCARPONE OF THE CREAMY ORANGE CAKE
LAURA’S TIPS…
You can use almond flour (50 g in place of some of the flour) for a more aromatic touch.
The cream keeps well on its own, perfect for filling tarts or cookies. To avoid lumps in the cream, after adding the powders, make a well in the center and add the liquid a little at a time, stirring and gradually incorporating the powders
