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Almond Cake with Blood Orange Curd and Mascarpone Frosting

  • Author: Sloane
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: two layer 6 inch cake 1x

Ingredients

Scale

For the Almond Cake:

  • 180g cake flour
  • 168g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 76g unsalted butter (room temp)
  • 64g neutral oil 
  • 113g whole milk
  • 113g yogurt
  • 1 tsp almond extract
  • 2 egg whites (whipped)

For the Blood Orange Curd:

  • zest of 1 orange
  • 70g blood orange juice (about 2 blood oranges)
  • 50g granulated sugar
  • 3 egg yolks
  • 35g unsalted butter (room temp)

For the Mascarpone Frosting:

  • 176g heavy cream (cold)
  • 75g granulated sugar
  • 170g mascarpone (cold)
  • 1 tsp vanilla

Instructions

For the Almond Cake:

  1. Preheat the oven to 350 degrees. Grease and line two 6 inch cake pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.
  3. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
  4. Add the oil, milk, yogurt, and almond extract,  and mix until just combined.
  5. In a separate bowl, whip the egg whites to stiff peaks. Gently fold it into the batter with a rubber spatula until just combined. 
  6. Pour batter into the prepared pans and bake for 26-28 minutes or until a tooth pick inserted comes out clean. 
  7. Cool completely before frosting. 

For the Blood Orange Curd:

  1. In a heat proof bowl, whisk together all ingredients.
  2. Place bowl over a double boiler and whisk constantly until the mixture coats the back of a spoon (or about 150 degrees F).
  3. Strain curd through a mesh sieve, then refrigerate overnight. 

For the Mascarpone Frosting:

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, sugar, mascarpone, and vanilla.
  2. Whisk on low speed until combined, then turn up to medium high speed until thick (only about 30 seconds).

For Assembly:

  1. Spread a thin layer of frosting on the first cake layer, then pipe a wall of frosting around the edge.
  2. Pour the blood orange curd in the center, then top with the second cake layer.
  3. Frost the cake as desired. 
  4. Top with blood orange slices and sprinkle with raw cane sugar. 

Notes

  • Read my tips above for how to bake perfectly flat cake layers!
  • If you'd like, you can make the cake layers and blood orange curd the day before serving. Either freeze the cake layers overnight or keep them at room temperature. Make the frosting closer to when you will serve it. 
  • Store leftover cake slices in the fridge. 

Nutrition

  • Serving Size: 1 slice
  • Calories: 485
  • Sugar: 32.5 g
  • Sodium: 97.9 mg
  • Fat: 30.7 g
  • Carbohydrates: 47.7 g
  • Protein: 5.7 g
  • Cholesterol: 122 mg