Moist light sponge flavoured with orange, olive oil and ground almonds, layered with sweet mascarpone and tangy orange curd.
This is yet another recipe to use up my orange curd! I made this whilst as home for the weekend to use the jar of curd I gave to my family. I wanted to make a traditional looking sandwich cake, but I was feeling a bit adventurous, so decided to use olive oil and ground almonds to flavour the sponge.
The olive oil and ground almonds make a very moist but light sponge, and the flavours give a really summery, Mediterranean feel. It makes a lovely after dinner treat!
Variations: This cake could be made with any other citrus fruit such as Lemon
- 4 Eggs
- 220g Caster Sugar
- Zest and Juice of two Large Oranges
- 100g Olive Oil
- 150g Ground Almonds
- 100g Self Raising Flour
- 1 tsp Baking Powder
- 100g Melted Butter
- 250g Mascarpone Cheese
- 50g Icing Sugar
- 220g Orange Curd
Preheat the oven to 180 °C and prepare two 20cm cake tins.
Whisk together the eggs and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy.
Stir the orange juice and zest.
Fold in the olive oil, and then the ground almonds, 75g at a time.
Fold in the flour and baking powder, and then the melted butter.
Divide equally between the two cake tins and bake in the pre-heated oven for 20-25 minutes.
Cool completely on a wire rack before assembling.
Once the cake is cool, mix the icing sugar into the mascarpone cheese.
Cut either one or both sponges into two, to make either a three or four layered cake.
Take one cake layer and put on the cake stand to act as the base, spoon over ½ the mascarpone mixture, and then ½ the orange curd (or 1/3 if you are doing 4 layers). Add the next sponge and then the other half of the mascarpone and orange curd.
Add the final sponge to the top of the cake and dust with icing sugar. The cake is ready to serve!
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