Spiced whole orange cake with orange mascarpone icing
Prep:
30 mins
Cook:
60 mins
The traditional orange loaf cake is whipped into this show stopping layered, spiced orange cake.
1 small orange
275g caster sugar
275g Dairygold
4 eggs
275g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
Orange icing
50g Dairygold
175g icing sugar, sieved
250g mascarpone cheese
2 tbsp orange pulp, reserved from above
Grease and line two 20cm/8in sandwich tins. Preheat the oven to 180°C/350°F/Gas 4.
Place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips.
Blend the orange halves, including the skin in a food processor.
Set aside for the cake, reserving two tablespoons for the icing.
Beat the Dairygold and sugar together, add the eggs one at a time, beating between each addition. Sift in the self-raising flour, baking powder and spices, fold together gently. Mix through the orange pulp. Divide the mixture between the two prepared tins.
Bake for 30-35 minutes, or until golden. Transfer to a wire rack to cool completely.
For the icing, beat the Dairygold together with the icing sugar until smooth. Add the mascarpone cheese and reserved orange pulp together until smooth.
Spread a layer of icing over the base layer and finish with layer of icing on top.
Serves
10
Preparation Time
30 minutes
Cooking Time
60 minutes
Main ingredients
Dairy, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert
Special Info
Vegetarian
Level of Difficulty
Easy
