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Almond Cake with Blood Orange Curd and Mascarpone Frosting

Name: Almond Cake with Blood Orange Curd and Mascarpone Frosting
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 8 servings
Ingredients: 180 g Cake flour; 168 g Granulated sugar; 2 tspn Baking powder; 1/4 tspn Salt; 76 g Unsalted butter, room temp; 64 g Neutral oil; 113 g Whole milk; 113 g Yogurt; 1 tspn Almond extract; 2 Egg whites, whipped; 1 Orange zest; 70 g Blood orange juice, about 2 blood oranges; 50 g Granulated sugar; 3 Egg yolks; 35 g Unsalted butter, room temp; 176 g Heavy cream, cold; 75 g Granulated sugar; 170 g Mascarpone, cold; 1 tspn Vanilla

This almond cake with blood orange curd and mascarpone frosting is elegant and stunning, yet so simple to make!

Prep

2h

Cook

30m

Total

2h 30m

Ingredients

Method

Nutrition

For

8

M

I

For the Almond Cake

180

g

Cake flour

168

g

Granulated sugar

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Notes

Read my tips above for how to bake perfectly flat cake layers! If you'd like, you can make the cake layers and blood orange curd the day before serving. Either freeze the cake layers overnight or keep them at room temperature. Make the frosting closer to when you will serve it. Store leftover cake slices in the fridge.

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