Spiced Orange Cake with Orange Mascarpone Icing

Gather your Ingredients

You will need the following ingredients to make this Spiced Orange Cake with Orange Mascarpone Icing recipe (see recipe card for quantities): Valencia Orange, Self-Rising Flour, Baking Powder, Baking Sugar, Baking Spread, Eggs, Ground Cinnamon, Pumpkin Pie Spice, Unsalted Butter, Powdered Sugar and Full Fat Mascarpone Cheese.

How to Make Spiced Orange Cake with Orange Mascarpone Icing

1. Preheat the oven to 350°F.
2. Grease or line the bases of two 8 inch cake pans or Wilton’s 4 layer cake pans.
3. Place the orange in a small saucepan, cover with water and boil for 30 minutes, or until soft (use a fork). Remove from water and let the orange cool. When the orange is cold, cut in half and remove any pips.
4. Roughly chop the orange and puree, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing.
5. Add the remaining cake ingredients to a mixing bowl and mix until just smooth.
6. Carefully stir in the orange mixture. Divide the cake batter between the cake pans evenly.
7. Bake until well risen, lightly golden-brown and shrinking away from the sides of the tins or until a toothpick comes out clean. Let cool for a few minutes and then transfer to a wire rack to cool completely.
8. Place the butter in a mixing bowl and, using an electric hand mixer, gradually beat in the icing sugar until smooth. Add the mascarpone and mix together until smooth and creamy. Add the reserved 2 Tbsp orange pulp and mix until smooth.
9. Slice each cake in half to make four layers (unless you are using 4 cake pans). Divide the icing into four and then stack the layers of cake – icing between each layer and finish with icing on the top.

Printable Recipe Card

Spiced Orange Cake with Orange Mascarpone Icing

This Spiced Orange Cake with Orange Mascarpone Icing is a Mary Berry classic. A delicious orange flavored layered cake with orange icing.

4.34 from 3 votes

Print Save Saved!

Prep TimePrep Time 45 minutes mins

Cook TimeCook Time 20 minutes mins

Total TimeTotal Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American, British

Author Rodney

Servings 10

Calories 547 kcal

Equipment

• Cake Pan
• Saucepan
• Food Processor / Blender
• Bowl for Mixing
• Wire Rack

Ingredients

 

CAKE

• 1 Valencia Orange
• 275 g Self-Rising Flour
• 2 Tsp Baking Powder
• 275 g Baking Sugar
• 275 g Baking Spread
• 4 Eggs
• 1 Tsp Ground Cinnamon
• 1 Tsp Pumpkin Pie Spice

ICING

• 50 g Unsalted Butter, Softened
• 175 g Powdered Sugar, Sifted
• 250 g Full Fat Mascarpone Cheese

Instructions

 

• Preheat the oven to 350°F.
• Grease or line the bases of two 8 inch cake pans or Wilton’s 4 layer cake pans.
• Place the orange in a small saucepan, cover with water and boil for 30 minutes, or until soft (use a fork). Remove from water and let the orange cool. When the orange is cold, cut in half and remove any seeds.
• Roughly chop the orange and puree, including the skin, in a food processor until medium-chunky in texture. Transfer to a bowl and set aside, reserving two tablespoons for the icing.
• Add the remaining cake ingredients to a mixing bowl and mix until just smooth.
• Carefully stir in the orange mixture. Divide the cake batter between the cake pans evenly.
• Bake until well risen, lightly golden-brown and shrinking away from the sides of the tins or until toothpick comes out clean. Let cool for a few minutes and then transfer to a wire rack to cool completely.
• Place the butter in a mixing bowl and, using an electric hand mixer, gradually beat in the icing sugar until smooth. Add the mascarpone and mix together until smooth and creamy. Add the reserved 2 Tbsp orange pulp and mix until smooth.
• Slice each cake in half to make four layers (unless you are using 4 cake pans). Divide the icing into four and then stack the layers of cake – icing between each layer and finishing with icing on the top.

Notes

→ Self-rising flour is flour with the baking powder and a bit of salt already added. If you don’t have access to self-rising flour you can make your own by adding 1 1/2 teaspoon of baking powder and a 1/4 teaspoon to 1 cup of All Purpose Flour.

Nutrition

Calories: 547kcalCarbohydrates: 40gProtein: 7gFat: 39gSaturated Fat: 14gCholesterol: 101mgSodium: 335mgPotassium: 188mgFiber: 1gSugar: 18gVitamin A: 1585IUVitamin C: 6.9mgCalcium: 113mgIron: 0.7mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!