Description
A moist, citrus-infused cake made with ground almonds and fresh oranges, topped with a creamy mascarpone frosting and vibrant fresh fruit. A stunning gluten-free dessert perfect for Mother’s Day!
Ingredients
Units
Scale
For the Cake:
- 2 oranges
- 5 eggs
- 1 cup (200g) caster sugar
- 2 1/2 cups (250g) ground almonds
- 2 tsp baking powder
- 1 tsp vanilla extract
For the Frosting:
- 250g mascarpone
- 125g butter, softened
- 1 cup (120g) icing sugar
- 1/2 tsp rose water or orange blossom water
- 1 tsp vanilla bean paste or extract
For Topping:
- Fresh figs, sliced
- Fresh raspberries
- Pomegranate arils
- Chopped pistachios
- Edible dried rose petals (optional)
Instructions
-
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
-
Prepare the Oranges:
- Place whole oranges in a pot, cover with water, and simmer for 1 hour until soft.
- Cool, then blend into a smooth purée.
-
Make the Batter:
- Beat eggs and sugar until pale and fluffy.
- Stir in orange purée, ground almonds, baking powder, and vanilla extract.
-
Bake the Cake:
- Pour batter into the pan and bake for 50-55 minutes until a skewer comes out clean.
- Let cool completely.
-
Prepare the Frosting:
- Beat mascarpone, butter, icing sugar, rose water, and vanilla until smooth.
-
Assemble:
- Spread frosting over the cooled cake.
- Decorate with fresh figs, raspberries, pomegranate arils, and pistachios.
- Sprinkle with rose petals if using.
-
Serve and enjoy!
Notes
- Boiling the oranges helps remove bitterness and enhances their sweetness.
- Store in the fridge for up to 3 days for the best texture.
- Swap rose water for extra vanilla if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean, Gluten-Free
