- 185g butter
- 1tbsp finely grated orange zest
- 220g sugar
- 3 eggs
- 150g flour, self-raising (if using plain flour instead, add 2.5g baking powder)
- 40g ground almond
- 125ml orange juice
- 350g blackberries
- 110g blackberry jam
- 1tbsp orange-flavoured liqueur (such as Cointreau)
- 1tbsp icing sugar, to dust
Ingredients: MASCARPONE CREAM
- 160ml cream (35%)
- 250g mascarpone
- 55g icing sugar
- 1tsp finely grated orange zest
- 1tbsp orange-flavoured liqueur (Cointreau)
Preheat oven to 160C. Grease deep 22cm round springform cake form, lining base and sides with
baking paper. Grate oranges and squeeze juice. Put sugar, butter and 1tbsp of zest into a medium
Beat with mixer until light and fluffy. Add eggs, one at a time, beating until combined between each
In two batches, sift in flour, ground almonds and add juice.
Fold the ingredients into butter mixture and mix in each batch well. Pour cake mixture into prepared
Even cake surface with spatula. Bake for around 50mins. Remove from oven and stand for 5mins.
Turn the cake onto wire rack, top side up, to cool completely. Using a cake separator or a large
serrated knife, split cake into three layers.
Meanwhile, prepare Mascarpone Cream. Put cream, mascarpone and icing sugar into a bowl. Beat
until soft peaks form. Add 1tsp of orange zest and 1tbsp of Cointreau.
Stir in zest and liqueur until combined. Reserve 10 blackberries for serving. Warm the jam slightly.
Place one layer of cake onto a serving plate. Brush with ½tbsp Cointreau and spread with ½ jam.
Spread ½ mascarpone cream, top with ½ blackberries. Cover with second cake layer.
Repeat layering process, finishing with a layer of cake. Cover, refrigerate 1 hour. Dust the cake with
icing sugar if desired and serve with extra blackberries.
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